soup (with brussels sprouts instead of peas), and we made fruit balls and almond energy snacks. It is the season for hunkering down in a warm house with soup simmering on the stove and bread dough rising in a bowl.
fruit balls. They are such a simple and delicious snack. I love them so much I have been looking at more energy ball recipes. Perry's Plate and Lululemon have lots of great idea.
I am sending the scones to Nayna at Simply Food who is hosting the Breakfast Club this month with berries as the theme.
Previously on Green Gourmet Giraffe:
This time last year: Nigella’s potato bread
This time two years ago: Celeriac Soup and Apple and Cheese Cake for Lunch
This time three years ago: The solstice fruitcake offensive
This time four years ago: Winter Solstice Roast Dinner
Chocolate, blueberry and ginger scones
Adapted from Australian Women's Weekly Old Fashioned Favourites
Makes about 12 scones
1, 3/4 cups white self raising flour
1/4 cups wheatgerm
1/2 tsp baking powder
30g butter, chopped
1/4 cup dark chop chips
1/4 cup blueberries (fresh or frozen)
1, 1/2 tsp ground ginger
1/2 cup milk
1/4 - 1/2 cup water
extra milk for glazing the scones
Preheat oven to 220 C and grease an oven tray.
Place flour, wheatgerm and baking powder into a largish bowl. Rub in butter to resemble fine breadcrumbs. Stir through choc chips, blueberries and ginger.
Make a well in the centre of flour mixture and pour in milk and water (I found 1/2 cup water a bit much so I would start with 1/4 cup and add a bit more if it was too dry.) Gently mix through with a butter knife until it come together into a soft dough.
Briefly knead on a floured board until the dough is smooth. (My dough was really sticky so I needed quite a bit of flour to be able to handle it.) Pat into a circle of about 2cm and use a floured scone cutter to cut scones. Place on greased tray, almost touching. Brush with milk.
Bake for 15-20 minutes until golden brown. Eat fresh or keep wrapped up in a teatowel.
Almond energy snacks
Adapted from Elissa Joy's recipe at Lululemon
1/2 cup rolled oats
1/2 cup sesame seeds
1/2 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup raw almonds
250g (about 1 cup) almond butter
1/2 cup dried cranberries
1/2 cup ground flax
1/2 cup pitted dried dates
1/4 cup maple syrup
1/4 cup water or more
Toast the oats, sesame seeds, coconut, sunflower seeds and almonds, one at a time on a hot dry frypan. I ground it all up in a food processor but I think next time I might just grind the almonds and maybe the oats. Add remaining ingredients to food processor until it adheres together in a clump (or just stir by hand if you don't grind it all). Rolls into small balls about the size of a walnut.
On the Stereo:
Dream it Down: Underground Lovers