It’s Redwall week here at stefoodie.net and the kids and I have been enjoying Redwall treats. This one’s based on the recipe in The Redwall Cookbook (see above).
2/3 cup wheat-free baking mix
1/3 cup amaranth flour
1/2 cup buckwheat flour Arrowhead Mills Buckwheat Flour
1/4 cup tapioca flour
[I was going to try out millet flour, but my grain mill suddenly died on me when I was grinding it — so I defaulted to buckwheat and tapioca… — I hope the grain mill is fixable:(]
1/4 heaping teaspoon EACH cinnamon, nutmeg and ginger
1 tablespoon cooking oil (I used
1 tablespoon vegetable shortening
approx. 1/2 cup rice milk — I was going to use soy milk but I didn’t realize it had turned sour on me
Preheat oven to 450 degrees F. Mix all dry ingredients together in a large bowl. Cut in shortening. Mix oil and milk in another bowl. Pour in liquids all at once into dry ingredients and mix briskly with a spatula. Turn out onto a board (I didn’t need to flour mine). Cut into 8 wedges and bake for 12 minutes on a greased baking sheet — or do what I did and bake on greased parchment that I slid onto my baking tiles.
Serve with strawberry jam and water buffalo yogurt, which, according to some, is fine for lactose-intolerant individuals.
The kids devoured this, and barely remembered to leave some for Dad — who had a leftover half-a-scone from Yena.