These tasty crumpets started out as an experiment carried out by my son Edvin and I. We were at home on a rainy day and decided to make a recipe together. Not only did they turn out amazing; we had great fun in the process! The crumpets are originally from my first book "Bröd och kakor – baka utan gluten," but this time I tried to bake them without eggs and honey. I also decided to add one of our favourite nuts: walnuts. And you know what, all of us just love them! These crumpets are so easy to make, healthy and absolutely deliciously good. The coarsley chopped walnuts give them mastication and make them taste amazing. You just must try them, because as everything else I make, they really are irresistible – I promise!

Walnut Surprise Breakfast Crumpets

Makes 10 big crumpets

Ingredients

• 30 g yeast
• 5 ½ dl coconut milk
• 1 cup olive oil
• 2 tablespoons Yacon syrup
• 1 tsp sea salt
• 1 TBS of powdered chia seeds
• 1 dl buckwheat flakes
• 1 dl coarsely chopped Wonderful, Whole Walnuts
• 1 ½ dl buckwheat flour
• 1 ½ dl teff flour
• 2 TBS rose hip powder
• 2 TBS of powdered psyllium

Directions

Pour the yeast in a bowl. Mix in the coconut milk and stir until the yeast has dissolved. Stir in olive oil, yacon syrup and sea salt. Stir until smooth. Mix all dry ingredients in a bowl and stir in the coconut milk mixture. Stir it quickly with a spoon so the dough doesn't build any lumps. Cover the bowl with et rise for 1 hour in bowl with plastic over it. Use a spoon to make 10 crumpets on two pieces of baking parchment paper. Shape the crumpets with floured hands. Let rise 1 hour under a tea towel. Preheat the oven to 225°C. Bake the crumpets for about 10 minutes on the center fold, or until they get a nice golden-brown color.

Enjoy!

/Mekto

About Mekto

Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

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Yes, I know. I love experimenting with bread, and especially for breakfast. This recipe actually came up because of my cravings for cranberries and almond flour this week. You have no idea how good they are together! The almond flour is a little bit sweet and the cranberries are tart so they make for a perfect combination! But you can use whichever berries you like – you are going to be hooked on these scones no matter what. If you don't want to make them every week – please do not try them at all because they really are addictive.

Blissfully Addictive Cranberry Scones

Makes 4 scones

Ingredients

• 2 ½ dl Soft-Ground Almond Flour
• 2 tsp baking powder
• 2 tsp psyllium (ground)
• 1 tsp vanilla powder
• ½ tsp mineral salt
• 2 TBS Organic Love Coconut Oil (room temperatured)
• 1 dl coconut yoghurt (or any other yoghurt you prefer)
• 1 dl frozen cranberries

Directions

Preheat the oven to 225 degrees. Mix the flour, baking powder, psyllium, vanilla powder and salt in a bowl. Then blend the dry ingredients with coconut oil and coconut yoghurt. When the dough is smooth, gently stir in the cranberries with a spoon. Divide the scones into four pieces and shape them into scones. Place them in a pan lined with a baking sheet and bake them in the oven for 10 minutes. Then sit back and enjoy your breakfast. Bliss!

About Mekto

Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

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These scones are as close to perfection as any scones will ever come! Yes, that is a promise! They are so good that you can´t explain it at all…but let me try. I have two children aged 11 and 12 and they are begging (yes, you read that right), begging me to make them sweet potato scones for breakfast every morning! Of course I don´t make them every day but maybe, just maybe that will help you understand how good they are. And you know what´s great too? They are so easy to make. Ten minutes of preparation and 20 minutes in the oven, and your breakfast is ready!

As I was working on the scones recipe, I wasn´t sure what they would best go with. In Sweden we have something that is called “semlor,” and this time of the year we eat them all the time. Since we don't eat sugar in my family, I make my own almond filling from whole almonds, using a recepie from my first book BRÖD & KAKOR – baka utan gluten. This time I didn't have any whole almonds at home, but since I really thought the almond filling would make a perfect spread for the scones, I decided to try it with the almond flour! And you know what – it is both easier and just as good as with the whole almonds. You can change the Yacon syrup to any other syrup, or if you eat honey that´s good too.

Enjoy the sweet potato scones and almond spread for a perfect breakfast or snack!

Sweet potato scones (Gluten-Free)

Ingredients

• 1.2 dl Soft-Ground Almond Flour
• ¾ dl Precious Coconut Flour
• 2/3 dl cooked and pureed sweet potato
• 3 tsp baking powder
• ½ tsp mineral salt
• ¼ dl ground coconut sugar
• 3 TBS Kick-Ass Chia Seeds
• 1.2 dl filtered water
• 2 TBS Organic Love Coconut Oil (at room temperature)

Directions

Preheat the oven to 175 degrees. Blend (with a spoon) almond flour, coconut flour, coconut sugar, baking powder and salt in a large mixing bowl. Blend (with a spoon) ground chia and water in a separate bowl. Add in the sweet potato and oil and blend again. Pour the wet ingredients into the dry and blend fast with a spoon. Shape 10 hearts (or whatever shape you prefer) onto a baking sheet paper. Bake for 20 minutes or until the scones are lightly browned. Cool and serve with our favourite “Almond Spread” and some sprouts.

Almond Spread

Ingredients

• 2 dl Soft-Ground Almond Flour
• ½ dl Yacon syrup

Directions

Put the ingredients in a food processor and let it run for about 5 minutes. You will have to stop the processor a couple of times to scrape down the flour from the sides. Let it sit for 10 minutes in the refrigerator and it´s done.

Wishing you a vibrant health!

Mekto Ganic´

About Mekto

Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

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