Sprouted Rice Flour Peach Scones

I joined a grain CSA this year. My first pickup was two weeks ago. Everything came in recycled old shirts fashioned into groovy grain sacks. Pickup is once a month until next spring! There were lots of goodies in my share like jam, whole grain bread, pumpkin seeds, dried beans and their famous breakfast cereal. Everything is grown at their their biodynamic farm just a short distance from my town. I have been a bit obsessed about the breakfast cereal though. Amaranth, corn, millet, barley all mixed together that cooks into an outstanding bowl of whole grains to start the day. I have been putting a bit of cardamom ghee and maple syrup on mine. Today I fashioned scones around fresh peaches, sprouted rice flour and this wonderful cereal. I think the lack of gluten in the rice flour kept the scones soft and fluffy. The cereal gave crunch and texture and I added powdered ginger for spice.

To substitute the breakfast cereal, you can mix equal parts oats, millet and cornmeal. If you have amaranth or poppy seeds add a small bit to your mix too. You will need a total of 1/2 cup of your homemade mixture, so I bet if you go hunting in your pantry right now you will come up with something that works! I am planning on using these for breakfast for next couple of days. My little girl is now six, and she is working her way through trying on 4-5 outfits every morning before school. I tried to have her pick out her outfit the night before, but that is not helping. So, by the time it we should be leaving for school, we are rushing out the door, eggs and toast cold. I am looking forward to not cooking a hot breakfast tomorrow while we feast on peach scones!


Sprouted Rice Flour Peach Scones
makes 8 scones

1 1/2 cups sprouted rice flour
1/2 cup whole grain mixture of your choosing (see above)
1/2 cup maple syrup
1/3 cup apple sauce
2 Tbls. raw almond butter
1/2 tsp. salt
5 tbls. cold butter chopped into pieces
1 cup fresh chopped peaches
1 tsp. lemon zest
1 tsp. ginger powder
3/4 tsp. baking powder

In a bowl mix salt, grains, flour, baking soda and ginger powder. Add butter and work in with your fingers until the mixture looks a bit like wet sand. Add baking powder, lemon zest, apple sauce, almond butter, maple syrup and stir together carefully by hand. Lastly add peaches and mix lightly. Scoop batter with a spoon onto silpat or parchment paper on a cookie sheet. Bake at 350 degrees for 25-30 min. or until edges are brown.