Glutenfree fiberscones

Grapefruit, scones, banana and tahini.


0,5 dl linseeds
1 dl water
Soak over night

2 dl brown rice flour
2 dl crushed buckwheat (washed with hot and cold water)
1,5 dl sunflowerseeds
1 dl pumpkinseeds
1 tablespoon coconut oil
2 dl hot water
little bit of salt, one spoon cinnamon and caraway
topping; poppy seed

Knead the ingredients and make round breads, about one centimeter thick. Bake in oven on a baking sheet for 10-12 minutes in 250 degrees c. If your bread still is sticky in the midle, turn of the heat but let them dry on a wire rack.
You can also take them out, and slice the bread into two pieces and roast them in a toaster.

Serving suggestion:
Comes good with Tahini, banana and herbal salt

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