Zucchini buckwheat scones

August is prime time for enjoying the goodness of the cucurbitaceae family – cucumbers, squash, melons, zucchini all flourish and abound. A lovely lot if you ask my opinion…

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rsz_zucchini_buckwheat_bread_08082016_edited

Zucchini buckwheat scones
Zucchini buckwheat scones

So, for tonight’s dinner I made scones with a seasonal twist, by adding grated zucchini to the dough. In case you have a batch of squash/zucchini sitting around and not much imagination left, you should give these glutenfree and seasonally correct breads a try. You won’t be disappointed! 

Zucchini buckwheat scones
Yields 9
Delicious glutenfree scones with zucchini, sundried tomatoes, olives and herbs.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Dry ingredients
  1. 200 g buckwheat
  2. 50 g chickpea flour
  3. 2 tsp baking powder
Liquid ingredients
  1. 200 ml liquid (half water, half non dairy milk, i.e soy)
  2. 3 tbsp oil
Flax seed mix
  1. 20 g (0.5 dl) flaxseed
  2. 1 tbsp psyllium seeds
  3. 100 ml water
Flavourings
  1. 150 g grated zucchini
  2. 3 pieces sundried tomatoes cut in pieces
  3. 3-4 sundried tomatoe halves
  4. pitted olives cut in pieces
  5. a pinch each of salt, oregano and rosemary
  6. optional: 2 tbsp of seeds and nuts of your choice
Instructions
  1. Preheat the oven at 220 C (347 F)
  2. Mix the dry ingredients together in a bowl
  3. Place the flax seed in a bowl with 100 ml water
  4. Microwave the flax seed mix for 50-60 seconds on high effect, or heat up in a pot until the mixture starts thickening
  5. Add a tablespoon of psyllium seeds and set aside
  6. Cut the sun dried tomatoes and olives in pieces
  7. Grate the zucchini/squash
  8. Add the tomatoes, olives and zucchini to the dry ingredients and mix
  9. Add the liquid, the oil and the flaxseed mix
  10. Add the seeds and nuts (optional)
  11. Mix everything together to obtain an even, fluffy and somewhat sticky dough
Baking
  1. Line a tray with parchment paper
  2. Bake in the middle of the oven for 20 min until golden brown
  3. Remove from the oven and eat directly, or
  4. Spray with some water, cover with a tea cloth and a plastic bag on top
  5. When the scones have cooled a bit, place them in a sealed plastic bag
  6. Refrigerate when cool
The Chick on a Pea http://chickonapea.com/

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