Carrot – Cumin Rye Scones

Carrot – Cumin Rye Scones


Carrot – Cumin Rye Scones
31-03-2013

Preparation time: 10 minutes

Baking time 30-40 minutes

Serves: 10 medium scones

 

 

 

 

 

 

 

 

 

 

 



 

Heat the oven to 160C. Cover an oven try with baking paper. Lightly dust it with semolina.  Mix together the flour, salt and ground cumin. Stir in the coconut milk, oil, amaranth and then the carrots to get soft dough.

 

 

With an ice-cream spoon scoop smallish amount of dough, then by pressing the handle of the spoon or with small knife push the dough into the baking try. Sprinkle with cumin seeds.  Bake for 30-40 minutes until golden.

Cool on a wire rack.

 

Enjoy,

 

Desi


Products:
grains » amaranth
vegetables » carrot
flours » rye







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