‘The smell and taste of things remain poised a long time, like souls, ready to remind us…’
I am immediately comforted by anything that has the fragrance of cardamom.
This is not surprising, as Cardamom has a sweet and soothing aroma. It is a natural calmative, helping to settle the nervous system, as well as a powerful antioxidant and antimicrobial. It is no surprise then, that I use cardamom in as many recipes as I can.
I adapted this recipe from the Noglu cookbook. Noglu is the best gluten free café I have found, with branches in Paris, Tokyo and New York. I wanted to learn how to make gluten free baked goods, which don’t taste to different to their gluten-based counterparts. To do this, it seems it is best to adapt the gluten free flour mix to what you are trying to achieve. From the patisseries I have tasted, Noglu seems to have mastered this and so this is where I started.
The result is a light scone, with a crispy exterior and light interior.
I added a little everything bagel spice to some for Mr B, who ate these from breakfast and as an afternoon snack.
Ingredients
Serving: 10-12
- 230g rice flour
- 175g cornstarch
- 75g almond meal
- 3 tbsp. guar gum
- 2 tbsp. baking powder
- 100g organic cane sugar
- 1 tbsp. cardamom powder
- 1 tsp. salt
- 150g vegan butter, cut into small cubes
- 100g golden raisins
- 3 eggs, 2 for mix, 1 for glaze
- 250ml almond creamer
Method
- Mix all the dry ingredients together. Make sure they are combined well.
- Add the butter and mix into the dry ingredient mix till it resembles breadcrumbs.
- Add the raisins to the mixture and stir.
- In a separate bowl, whisk 2 eggs and the creamer. Gently combine this into the dry mixture. It should come together like a soft dough. Do not overwork the dough. If it is too dry add a little more creamer and if too wet, add a little more rice flour.
- Turn out the dough onto a floured surface, cut out scones using a cookie cutter.
- Place on a lined baking tray. Brush the tops of the scones with the 3rdbeaten egg.
- Bake for 20 minutes or until golden brown on top and bottom.
- Cool on a cooling rack. Eat on its own or serve with vegan butter and chia jam.
