Scone-o-mins
Makes a 10 x 3 inch Bread
Festive and delicious, this bread is a hybrid between a scone, cardamon bread and cinnamon rolls. Perfect for a special breakfast, brunch, as a gift or just because.
Ingredients
Dry
½ cup raw pre-washed quinoa
¼ cup raw buckwheat groats
¼ cup raw chickpeas
¼ cup golden flax seeds
¼ cup tapioca starch
1 tablespoon plus 1 teaspoon psyllium seed husk powder
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon decorticated cardamom
½ teaspoon turmeric powder
Add
⅓ cup each: raisins, dried cranberries, sunflower seeds
2 tablespoons minced candied lemon peel (optional)
For Paste: ⅓ cup each: pitted dates and dried figs
Wet
½ cup (1 stick) unsalted butter melted (oil will work)
1 ¼ cup whole milk (soymilk or alternative works)
1 teaspoon orange extract (zest works)
1 teaspoon lemon extract (zest works)
¼ cup apple cider vinegar
Directions
Preheat the oven to 350 ℉ I melt the butter in a heat-proof bowl while the oven is preheating.
Line a baking sheet with parchment paper and rub with 1 teaspoon of butter.
Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl.
Toss the raisins, cranberries and sunflower seeds into the flour. Using the blender, grind the figs and dates together, on high speed, into a rough paste. Set the paste aside.
Blend the wet ingredients together, and using a rubber spatula, scrape out of the blender jar into the flour. Fold the wet mixture into the flour until combined.
Scoop the batter onto the baking sheet. Wet your hands at the sink, and pat it into a 9 x 13 inch rectangle. Sprinkle the date and fig mixture over the top.
Using the parchment paper to help lift, roll the dough into a log lengthwise (like making cinnamon rolls). Pinch the seam together so it’s on the bottom. Slice indentations along the log at an angle.
Bake for 33 minutes with an internal temperature of 200 ℉ Cool and slice down the indentations to present.
