Don't know about everyone else but I'm rather fed up of all the doom and gloom about Coronavirus, the panic buying and the shocking weather so I've been in my happy place in the kitchen trying out some new recipes!
I reckon we could survive for months, I have 2 fridges full of assorted seasonal ferments, a cupboard stocked with grains, beans and lentils and a stash of organic flour, not to mention loads of wild garlic growing nearby!
Fermented foods are super fertiliser for our gut bacteria, who are in constant communication with our immune system so for anyone worried about the latest coronavirus, my advice is to eat lots of fibre rich food, which will feed those gut microbes who will then get to work on our behalf. And obviously if you have sauerkraut, kimchi, kefir, kombucha then make sure you are eating and drinking them! Fermented foods and drinks are teeming with probiotics to support our health on every level and will all strengthen and support our immune system.
I eat fermented foods everyday so I know my immune system is firing on all cylinders!
I love sourdough bread and I make lots of other sourdough treats and these wee savoury scones are just delicious and so simple.
The recipe is from the Queen of Sourdough Elaine Boddy of FoodBod fame, she is just brilliant and literally makes sourdough everyday and is always experimenting and sharing her ideas!
She has a book coming out this year and I was so touched to be asked to write the foreword for it, which I gladly did! I can't wait to read it!
So back to these wee scones, I added nutritional yeast and some of my dehydrated wild garlic for flavour I also used my homemade organic soya kefir. No proving time or lengthy waiting required, just mix and bake!
These are really light and delicious and I imagine are best eaten the day you make them, which is never a problem in our house!
If you have extras then freeze them or toast them the next day!
Feel free to add herbs, spices, nuts, seeds or anything else that takes your fancy! I was thinking that vegan pesto or sun dried tomato paste would also be lovely! These are delicious served with soup for lunch or with a dip or vegan cheese!
Here is the simple recipe
INGREDIENTS - makes around 12 to 16 scones
1. Simply add the sourdough starter and kefir or buttermilk, mix together then add the remaining ingredients.
2. Don't over mix just loosely bring it into a soft dough.
3. Turn mix onto a floured surface and gently flatten the dough to around 2cm thick with your hands.
Be gentle, the dough is fairly soft so don't overwork it!
4. Cut out 12 to 16 scones, depending on the size of your cutter.
5. Transfer to a floured baking tray and bake for around 18 minutes, in a preheated oven at 220C for a conventional oven or 200C for a fan oven.
6. Cool then serve with butter, vegan cheese, dips or anything else you fancy!
I also made a lemon and poppy seed version, added 2 tablespoons sugar, zest of a lemon, and juice of half a lemon and obviously left out the nutritional yeast and herbs. The dough is rather soft so I added the lemon juice with the kefir and adjusted the amount to 275g total.
These were delicious served with organic butter/vegan spread and would be fabulous with lemon curd!
....your health in your hands...
🍃 Health educator🍃