Amaranth scone - with seeds and dried apricots


100 dl amaranth flakes

200 dl amaranth flour
1 tsp 'psyllium seed husk' or fiberhusk
70g corn flour
30g pumpkin seeds
30g sesame seeds
30g almonds
4 dried apricots, cut in to pieces
1 tbsp olive oil
1 egg
herbal salt

Mix together, then add hot water.
3-4 dl water.

Form in to breads and bake in oven on a baking sheet, 250 degrees for 10-12 minutes.

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