I’m a terrible food blogger at times, dear reader, I know that. I often run my own recipes down, because, well, they’re good enough to eat and consistent to make, but sometimes they’re just not that great and I couldn’t claim anything about them that isn’t the truth. That’s me, dear Jack, honest to a fault. Why put them at all I’m sure you wonder, quite simply as an emergency measure. I think of these as starvation recipes. I remember dark days when I had no idea what I’d be able to eat and stay in bodily health and happy in mind. I’ve faced so often the possibility that a staple of my diet may vanish into the ever uncaring void, unwanted by too many, even if desperately needed by a few. If I run out of a staple my whole diet takes a huge hit because its built on those staples, there’s no leeway, they’re all I can eat, I’m sure there are plenty of people thinking that of course they’ll be food, that’s a lovely luxury to have. I honestly hope they never come face to face with the idea of eating plain meat and rice, nothing else, for the rest of their lives. That was the position I found myself in and I pushed on, now, thankfully I’m much more equipped with the knowledge of what the ingredient I have can do, I’ve gone far beyond what many would have thought the limits. I’m ever near that edge, I’ll forever keep pulling away, so if ever you see me less than enthusiastic about a recipe, know that it’s born of a possible necessity, but it’s as good as recipe as I’ll share, maybe not the best taste or the most attractive, but it’ll work as well as any. Remember that food might be fuel, but excessive limits can be detrimental to he mental health of the one facing those limits. No one should have to be miserable. Life is complex, dear reader, thankfully Jack is an idiot and has no idea how complex it really is!
So, these are of course adapted from here, thanks me. I knew that all amaranth wouldn’t be a success and I also knew rice flour with gum isn’t going to work here, so I naturally didn’t use gum. I’m a genius. Instead I relied in the strength of the flaxseed and egg. The end result isn’t very stable, these scones aren’t exactly immune from crumbling, but they could be cut in half carefully. I often just butter the base and don’t bother cutting them. What’s the point? It’s just affectation, you’re just eating them and the less crumbs that fall the less of a slob you’ll look, I worry about your slovenly ways, I am of course impeccable. No you can’t see me, just trust me. Inside they’re nice and soft thanks to both the flaxseed and the amaranth. The extra sugar is to help cut though the taste of the unroasted amaranth flour, it’s still very pungent. These are pretty rough, but they come together fast and have a decent mix of flours that at least give you a varied nutrition boost. I use these as a bread replacement, stick some cheese in these, smear on some unsweetened peanut butter, not together, well, if you want go for it, a quick, filling “sandwich” with plenty to make it worth eating. You can make so many foods gluten free these days, but often they contain so little in actual nutritional value, I’d rather eat a slightly crumbly, pig-weed lump and know that I was giving my body what it needs to stay in tip-top shape. It ain’t pretty, but it works. Face it, dear reader, if I was just like every other blogger you’d have no reason to come here. See you again soon, dear reader.
35g Amaranth Flour
35g Ground Flaxseed/Golden Flaxseed
30g Rice Flour (White and Brown Blend)
1 Medium Egg (60g-65g)
15ml Olive Oil
1 Tsp Baking Powder
Makes 3 Scones.
1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.
2. Add all the dry ingredients to a bowl and then stir, with a fork in the Olive Oil Egg and until the dough starts to come together, adding a splash of water as needed. Dough should be airy and slightly sticky. Form into a ball and rest for 5 minutes.
3. After the 5 minutes are up, the dough should be firmer now and not too sticky, though it will be crumbly, split into three and roll each portion in a ball, wetting hands as needed, and press gently onto the prepared tray.
4. Bake for 17-20 minutes until scones are firm and a brown colour. Transfer to a wire-rack and let cool. Best eaten on day of baking.