Saturday, 14 June 2008

Oat Griddle Scones, Lamb burgers,


For me: coconut banana smoothie
For the kids:

Oat griddle scones:
Serves 4 at least!

3 cups oats
3 cups soaking liquid (yogurt, butter milk etc)
3-4 tbsp melted butter or coconut oil
3 eggs
2 tsp vanilla
3/4 tsp baking soda
pinch salt
1 tbsp baking powder

Blend the oats and soaking liquid and leave overnight in a warm place to soak. Add the other ingredients and blend again to mix. Cook on a lightly oiled griddle or heavy frying pan. Top with a little butter.
Left overs can be dried in a low oven to make a crispy snack, or frozen to be reheated for a fast breakfast.
Other whole grains can also be used. Substituting brown rice for 1 cup of the oats give a bit more crispness. I usually use at least some wheat also, for the phytase. Buckwheat can also be used for half the grain - leave out the vanilla. Any grains and various combinations can be used - experiment!
1/3 of this recipes is usually enough to feed two hungry kids and a baby who will eat a couple of pancakes without leftovers.


Moroccan lamb burgers
Makes 6

1 onion
1 inch piece of ginger
2 cloves garlic
bunch of fresh coriander
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
3 oz ready to eat apricots (or dried ones that have been soaked in hot water)
500g minced lamb
salt and pepper

Peel and chop the onion, ginger and garlic. Place in a food processor with the fresh coriander and blend until finely chopped. Add the spices, apricots and lamb and season. Blend until mixed but still chunky.
Shape mixture into 6 burgers and grill or fry for 4-5 minutes until cooked through.


Left over baked beans with new potatoes and broccoli.

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