48 Hour Soaked Teff Scones
These scones are going to be your morning gut rocket fuel - fact.
How do I know? They've been fuelling The Happy Tummy Co.'s loyal customers since launch with incredible effect. Until now the recipe has been a secret. But with so many of you now up for making them yourselves it is time to unleash the recipe from my diary.
Promise me one thing though. You follow the recipe exactly. Each ingredient, each phase has been specifically designed to help you into better gut health. Leave one of those ingredients or phases out and you're not doing the recipe or your gut justice.
Personally I prefer the un-vegan version of these scones but you can of course make them vegan friendly too by following the alternative step below - number 6.
A note on ingredient suppliers - if you are now taking your IBS or gut health issues seriously it might be just the right time to stock your cupboards with excellent ingredients.
Here are the suppliers I recommend you buy from online for our year's round baking together :)
Lovegrass (The only place you can buy Teff directly from Ethiopia)
Barradale Eggs (I get their organic ones)
Baking sheets (These are the only baking sheets I will use after years of testing many brands. I highly recommend you use these to avoid bread or scones sticking to tins and trays after all your hard work!)
Baking Spoon (This one is great for gluten-free baking. The material allows you to scrape all ingredients into the bowl. Love it!)
If you like using amazon it is of course really good for getting a lot of the ingredients we will be using really quickly but if you're able to plan in advance I recommend the sources above. Planet Organic, Whole foods and a host of other health food stores are very good too but I've never been able to bank on them always having ingredients when I've needed them.
And without further adieu here is the recipe so many of you have patiently waited for! It's an honour ;)
48 Hour Fermented Teff Scones
Phase one - Mixture one
Dry Organic Ingredients
- 130g brown teff flour
- 50g gluten-free oat flakes
- 50g brown teff grain
- 50g chia seeds
- 50g ground flax
- 5g cinnamon
Wet Organic Ingredients
- 10ml maple syrup (non vegans can use organic honey of you prefer it for its prebiotic fibre)
- 75ml olive oil
- 175ml water
Phase two - Add these ingredients to the bowl in the below order 36 - 48 hours later
- 2.5g salt
- 2.5g bicarb
- 5ml apple cider vinegar (the one with the mother)
- 2 barradale eggs (110g/120g in weight de-shelled) whisked
- Mix the dry ingredients together from Phase One.
- Make a hole in the middle of the dry blend. Pour or spoon the maple syrup or honey into the hole.
- Pour the olive oil over the syrup into the hole. Then pour in the water. Mix everything together really well with a spoon into a compact ball.
- Allow the mixture to rest in the bowl at room temperature covered for 36-48 hours. Ideally 48 hours but if your kitchen is very warm then 24 - 36 hours will suffice.
- When you are ready to bake your dough uncover the bowl and drop the salt and bicarb onto the top of the dough. Then pour the ACV over the bicarb.
- Whisk the eggs together in a separate bowl until the white part and the yellow part are fully blended. Then pour the egg over the dough. Mix really well so that the salt, bicarb and eggs are fully blended throughout the dough. (For the vegan version whisk 30g of ground flaxseed with 90g of water and let it to sit for 5 mins before pouring over the wet dough).
- Once ready, sprinkle 40g of brown teff grain onto the work surface (per 6 scone dough). Turn the dough out onto the teff grain using your pink spoon or a spatula.
- Roll the dough around the teff grain lightly using your hands into a circle. There is no need to knead the dough.
- Using a rolling pin lightly roll the dough into a circle 3 inches high.
- Cut the circle into six.
- Transfer each triangular scone onto a tray covered in baking paper.
- Bake at 190 degrees fan for 40 minutes.
- Take the scones out of the oven and leave on the tray for 5 minutes.
- After 5 minutes you can transfer the scones to wire rack trays to cool.
These scones are just as good after freezing so if you'd like to make a good few batches at a time do! We used to make this dough in 100kg volumes. :)
My favourite way to eat these scones is fresh from the oven with lashings of salted butter and an excellent jam with a cup of tea. Apart from that I'll eat them toasted for breakfast with butter and jam and a fresh Ethiopian brew or for lunch with anything from cheddar cheese and tomato relish to smoked fish and sprouts. They're dense, they're exceedingly nutritious and they keep you full between meals so that you don't need to snack on unnecessary bars and balls that have been marketed as being "healthy"!
If you suffer with terrible IBS please eat a scone each morning for breakfast for 2 weeks to experience the benefits.
If you suffer with bloating, gas, constipation, diarrhoea or you are simply trying to feed your good gut bacteria the food it needs to keep you healthy please do try to make these a daily part of your routine.
Would LOVE to see pics of your doughs fermenting and scones fresh out of your oven so please tag me in pics if you do post your magic!
Your Baker Girl, Karen xxx