Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beet Orange Salad // roughmeasures.com

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

 

Beetroot and Orange Salad with Creamy Mint Dressing
 
Prep time
Cook time
Total time
 
A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
Ingredients
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
Method
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Butternut Squash and Carrot Pancakes

Some things need testing, a bit of tweaking here and there, a little bit of adding and subtracting. Mixing, making, eating. Jotting down tweaks, re-doing the recipe, scribbling all over your notes. Some things take some work. Some things work the first time around, but some things don’t. This weekend was a lot of trial and error. A lot of washing up the same bowls, heating up the same gadgets. Only for it to continuously not work. I take my hats off to anyone who creates a recipe book. Here’s me, on a Saturday, practically throwing my mixing bowl through the window in frustration, all for one recipe.

I was trying to make waffles. I love waffles. If I could, I would eat everything in waffle form. Something about them just gets to me. Their perfect shape. Full of corners and squares. Their crisp shell with a fluffy inside. I’m drooling just typing about them… sorry too much information. So, here I was this weekend, trying to make these waffles work. Every single attempt resulted in me scraping them out of the waffle iron, in a thousand little pieces. The shame of it was, they tasted SO GOOD, but they looked so bad. I eventually admitted defeat, this mix and my £20 waffle iron just weren’t meant to be, not for now anyway. Instead, this mix and PANCAKES. Because whats nearly as good as waffles? You got it, PANCAKES.

Butternut Squash and Carrot Pancakes // roughmeasures.com

So here we are, a tasty, veggie packed snack. Be it for breakfast, brunch or dinner. The flavours from the veg are subtle, and a great way to sneak in some extra goodness into your day.

Butternut Squash and Carrot Pancakes (v)

Notes; These can be made gluten-free by swapping spelt flour for buckwheat flour. I used a flax ‘egg’ to help bind the mix, don’t have ground flax? Just add one egg instead. 

Makes 6 – 10 pancakes

INGREDIENTS:

300g (2 cups) spelt flour
250ml (1 cup) unsweetened almond milk
1 medium carrot (scrubbed and grated)
50g (1/2 cup) grated butternut squash
1 flax ‘egg’ (1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
70g coconut sugar
1 teaspoon baking powder

Topping suggestions: Cacao nibs, banana, peanut butter, maple syrup, yoghurt, plums, mango, ice cream…

METHOD

First off, make your flax ‘egg’. Mix the ground flax with the water in a cup, and leave to one side for 5 minutes.

Add all the ingredients, except the milk, into a bowl and give it a really good mix. Make sure the carrot and squash get evenly distributed throughout the flour.

Add the flax ‘egg’ to the bowl.

Slowly add the milk, a little at a time, until you have your desired pancake mix consistency. I like mine a bit thicker.

On the hob, heat some coconut oil in a large frying pan. Once hot, ladel some of the mixture into the pan.

Leave to fry on one side for around 3 minutes, until bubbles start to appear in the pancakes.

Flip them and cook on the other side for another couple of minutes.

Keep them warm in a low oven while you cook all your mixture.

Serve with ALL THE TOPPINGS!

Butternut Squash and Carrot Pancakes // roughmeasures.com

Butternut Squash and Carrot Pancakes // roughmeasures.com

Butternut Squash and Carrot Pancakes // roughmeasures.com

 

Don’t forget to hashtag #roughmeasures on Instagram if you make any of my recipes!

Love adding veg into your pancake creations? Here’s some more fun recipes:

My Courgette Quinoa Waffles 

Falafel Waffles from Veggie Desserts

Wholewheat Pineapple Carrot Cake Waffles from Ambitious Kitchen

Vegan Gram Flour Pancake from Planet Veggie

Potato Egg and Cheese Waffles from Little Sunny Kitchen

Cranberry Oat Cookies

Charlie and I have done our fair share of road tripping. His parents live 5 hours away, a journey that is long without traffic, but is notoriously busy and has, on some occasions, taken us over 8 hours. We’ve travelled all over the UK and Ireland, for many summers, for our festival work. From Scotland, to the Isle of Wight and back to Scotland, in the space of a few weeks. Long car journeys to the Alps in the winters. Quicker trips to the hills to get out and explore nature. Yeah, we’ve covered some miles together. I hope we’ll cover many more in future years. In all instances we prep snacks like a boss. A journey is not a journey without snacks. Energy bars, date and nut balls, cakes, savoury treats, but mostly and always, cookies. Without these snacks we would crack under the strain of long journeys. I am the worst passenger, but I am the best road-trip-snack-planner.

This last week was a different kind of journey, but one that needed cookies to calm our souls. A house plan fell through (again) and we are back to square one on the house hunt. We sighed and swore but told ourselves something even better is out there. But this weekend, we needed those cookies.

Cranberry Oat Cookies // roughmeasures.com

These beauts are packed full of goodness, with lots of oats to keep those stomach grumbles at bay for a while. To distract you from the long hours, or tired levels of a journey. I hope yours is always a happy one.

This recipe is measured in cups, as my scales are broken!

Cranberry Oat Cookies (v) 

1 ½ cup spelt flour
1 cup dried cranberries
1 cup oats
1 tsp baking powder
1 tsp mixed spice / or cinnamon
½ cup coconut oil (soft but not melted)
1/4 cup coconut sugar
2 tbsp date syrup
1 chia ‘egg’ (1 tbsp chia seeds mixed with 3 tablespoons water) leave for 5 mins

Optional –
1/3 cup sesame seeds
2 tablespoons chia seed protein powder (any protein powder would do)
Olive oil

METHOD

Preheat your oven to Gas 5 / 190 C

In a large mixing bowl, add the flour, cranberries, oats, baking powder and mixed spice. Give it a stir.

In a separate bowl, cream the soft coconut oil, with the sugar, date syrup and chia paste. Give it a really good stir so it starts to cream together.

Add the dry mix to your creamed oil mix, fold it all together so theres no dry bits. If you need to, add a couple of tablespoons of olive oil to help it come together.

Press into circles, about 1cm thick, in your hands, and place cookies on a lined baking tray.

Bake in the oven for 10 mins, until lightly brown.

Cranberry Oat Cookies // roughmeasures.com

Cranberry Oat Cookies // roughmeasures.com

Cranberry Oat Cookies // roughmeasures.com

Hemp Milk Hot Chocolate

I have spent a few weeks dropping little hints. Mentioning the ‘V’ word now and again, slowly planting those little seeds (or so I thought). A strategic walk around the Valentines isles in our local supermarket, pointing out bouquets, drying out roses on the boat and placing them around to ‘look pretty’. I do not expect a grand gesture, just maybe a little card. One that tends to only happen if I drop enough hints. All this however seems to have fallen on deaf ears or a forgetful mind, or (what Charlie seems to be very good at) having just simply not noticed what else is going on in shops / society around us. So, I did not get a gift, or even a card. When I produced his one to him, his words were, ‘What’s this?’, when I said ‘Happy Valentines Day!’ his face said it all. This time I was not surprised, and not disappointed. I made a little mental note to drop some bigger hints for future important dates, clearly this is something that needs more strategic planning.

My valentines weekend couldn’t have been made better with a card, or a bunch of roses. It had already been made awesome enough just hanging out with my man. We’ve spent the weekend cosying up in front next to the fire (too narrow on our boat to sit in front of anything), watching the latest Tom Hanks movie, giggling over owl books in our local book store, eating one of the best brownies ever with some coffee, drinking rum and eating some spicy-as-hell Caribbean food, testing out some pies here, yeah there’s a general food theme here. Today we went climbing at our local wall, something Charlie does often, but I have been putting off as I thought I’d suck. Chas gave me the confidence to give it a go, giving me tips and acting as my cheerleader when I got to the top (yay), making me push myself because he knew I’d feel so good once I’d done it.

Yesterday, I had one of my (sadly) regular wobbles. I was trying to get some recipes shot, but was finding the low light levels, on our dark boat, oh so trixy. Chas gave me some pointers, and we had a little photography lesson and workshop. Me cooking, him helping me with shots, and then, of course, duly consuming the goods. He inspires me to try to be the best version of myself, he doesn’t let me flap, and when I do, he sorts me out.

That’s the best V any day present right there. Having my man support me whatever I do. Biggest kisses of all to you Chas <3.

Hemp Hot Chocolate // roughmeasures.com

Onto this weeks recipe!

The days here are getting longer, I can now get home before it’s too dark. It’s getting easier to get out of bed in the mornings. But it’s still got that harsh winter chill, reminding us that we’re not quite out of the woods. Days like these call for warming mugs of hot chocolate. Happy Monday lovelies.

Hemp Milk Hot Chocolate (v) (gf)

INGREDIENTS:

1 mug hemp milk (homemade or store-bought)
2 tablespoons raw cacao powder
1 tablespoon date syrup
½ teaspoon ground nutmeg

METHOD

Add all ingredients into a bender and blitz for 30 seconds

Pour into a saucepan and heat onto the hob until just under boiling

Pour into mugs and get cosy

Hemp Hot Chocolate // roughmeasures.com

Hemp Hot Chocolate // roughmeasures.com

 

 

Don’t forget, I’ve got a great competition to win some awesome goodies! Check it out!

Yan keep up to date with my daily ramblings over on Twitter and lots lovelyness over on Instagram

 

Raw Chocolate Hearts

Let me give you some advice. Do not try to frantically cook 3 recipes for your blog, on a Sunday afternoon, when you may or may not be nursing a sore head from one too many Somerset ciders from the night before, with only an hour of daylight left. It will result in a kitchen resembling something of a war zone, you will stress yourself out and fall over things in your hurried, rushed state. Not unless you have a strong mind and 6 arms.

However, the result is some darn tasty treats, preparing you for the week ahead. Some little bites of love, for your loved ones. I’m not one for a soppy love fest on St Valentine’s day, but hey, this is chocolate, and you’d have to be crazy to say no to that, right?!

Raw Chocolate Hearts // roughmeasures.com

Raw Chocolate Hearts (gf) (v)

INGREDIENTS:

60g raw cacao butter
50g raw cacao powder
Optional: 1 tablespoon maple syrup / 1 tablespoon raw coconut oil

 

METHOD

Bring a pan of water to the bowl, place a bowl over the sauce pan, it should be sitting just above the boiling water, not submerged.

Add your cacao butter to the bowl and melt slowly, turning the heat down so the water is lightly simmering.

Once melted, add in the cacao powder and whisk well to combine.

If using, add coconut oil and maple syrup. You could also add in a drop of peppermint essence, or some rose water, to flavour the chocolates.

Once combined, pour the chocolate into the heart moulds.

Leave to set in the fridge for 1 hour.

Raw Chocolate Hearts // roughmeasures.com

Raw Chocolate Hearts // roughmeasures.com

Cherry and Blueberry Amaranth Porridge

Sitting in a packed, sold out, concert hall watching the Philarmonia Orchestra play the soundtrack to Planet Earth, spending the day in London trying to find a bridesmaid dress for these guys wedding, having the most fantastic afternoon tea at The Haymarket Hotel, drinks in my brothers new pub, trying to manoeuvre a 20 tonne steel boat backwards in 40 mile an hour winds, Sunday lunches by the river, lazy afternoons in front of the fire. This weekend has been all these things and more. Way to pack a weekend in. It was the best.

This porridge is just what you need for a slow Sunday morning. Pre-soaking your amaranth the night before will help your body be able to soak up all of its goodness. 1 cup of amaranth contains 15mg of iron! How good is that?! Cherries are perfect this time of year, added a deep red juice and a sweet tang to this warming breakfast bowl.

My scales have given up the ghost, and I’ve yet to invest in a new set, hence the measuring in cups here. If you don’t have a set of measuring cups, this is a useful page to bookmark to do your conversions.

Cherry and Blueberry Amaranth Porridge // roughmeasures.com

Cherry and Blueberry Amaranth Porridge (v) (gf)

INGREDIENTS:

½ cup amaranth (soaked for 4-8 hours if poss)
1 cup (250ml) almond milk
1 (250ml) cup water
Handful blueberries
Handful cherries (pitted)
½ teaspoon vanilla essence
1 teaspoon coconut sugar

Extras – toasted coconut, pomegranate seeds 

METHOD

Drain and rinse amaranth (you may need to do this in a muslin as the grains are so fine)

In a pan, bring amaranth to the boil with the milk and 1 cup of water.

Once boiling, turn down and simmer for 15-20 mins (adding more milk if necessary). After 10 mins of cooking, add in half of the blueberries and cherries. Stir regularly.

Once cooked, turn the heat off. Leave the porridge to stand in the pan (covered with the lid) for 5 mins.

Once cooked, stir through coconut sugar and vanilla.

Scatter with more fruit and enjoy.

 

Cherry and Blueberry Amaranth Porridge // roughmeasures.com

Cherry and Blueberry Amaranth Porridge // roughmeasures.com

Cherry and Blueberry Amaranth Porridge // roughmeasures.com

Don’t forget to tag me on Instagram with your creations! I’m on Pinterest too!

Fancy bulking up your breakfast bowls? Have a look at my fab giveaway I’m running!

Spinach and Wheatgrass Crêpes + Win Indigo Herbs Superfood Goodies

Ever feel like your inner cogs are all out of sync? Whether its you health, plans or just general mood not lining up? I felt like that a lot last year, especially towards then end of the year when I was out of work for a while. I lost all sense of routine and lost a bit of myself along the way. I doubted myself, my body and my brain. It wasn’t obvious something was wrong, until now. This year, something has clicked already. Like all my cogs are in sync and I can just chill. My body feels good, my head feels good, and my heart is bursting. A happiness wave has washed over me, and I hope it’s gonna stay high tide for a while.

Needing a little pick me up? Wanna shake up your pancake repertoire? Look no further, these green machines are the perfect lunchtime boost. They’re packed with spinach, wholesome buckwheat flour, and a hint of wheatgrass.

We’re talking:
Vitamin K
Vitamin A
Vitamin B2
Vitamin B2
Protein
Iron
Chlorophyll (helps neutralise toxins in the body, and helps purify the liver)

Wham bam, thank you mam!

Crepes

I love wheatgrass, adding it into smoothies, mixing it into oats, or using in crêpes! It’s a powerful taste, so go steady if you haven’t used it before, you can start by added 1/4 teaspoon, and build it up slowly up to 1 teaspoon. It’s an acquired taste at first, but now I can’t get enough of it.

I love this one.

Fancy bagging yourself a tasty selection of wheatgrass powder, protein powders and more? I’ve got something exciting for one lucky reader! I’ve teamed up with Indigo Herbs and we’re giving away some goodies (see the photo below!) I have been a long time fan of the lovely Indigo Herb gang, and they’ve recently re-vamped all their packaging, which I think looks all kinds of awesome!

comp

The bundle contains: Organic Wheatgrass Powder 100gOrganic Spirulina Powder 200gOrganic SuperProtein Powder 100gOrganic Moringa Powder 100g – not a bad little package ey?!

a Rafflecopter giveaway

 

Spinach and Wheatgrass Crêpes (gf) (v)

INGREDIENTS:

Large handful spinach
1¼ cups (175g) buckwheat flour
¼ to ½ teaspoon wheatgrass powder
1 tablespoon ground flax
2 cups (500ml) nut milk
1 tablespoon melted coconut oil

 

METHOD

Put all ingredients into a blender and blitz until smooth.

Leave the mixture to rest for 30 mins, this will help it hold together when you come to cook them.

Heat some coconut oil in a frying pan, when hot, ladel a spoonful of the mix into the pan. Cook for 1 minutes, and flip and then cook the other side for 45 seconds. Repeat this with all the mix.

You can keep them warm on a plate in a warm oven until you have cooked all the mixture.

crepes2

Crepes3

 

A big thanks to Indigo Herbs for sponsoring this post and making superfoods even more wonderful! All opinions and thoughts are entirely my own.

Winter Salad with Garlic Beans

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”

Some people turn to comfort foods in winter. Hearty stews, pies and baked dishes. Me? I turn to salads. I need to be reminded of warmer, lighter days in the depths of winter. Nothing does that better (well, other than a rare warm sunny day) than the taste, colours and texture of a vibrant salad. Salads remind me that summer is only just around the corner, a few months away. That these cold nights and frosty mornings will soon subside.

I discovered this wonderful dressing a while back while having a read of one of my favourite blogs. Laura cooks with colour and vibrance and her creations are just gorgeous. This dressing reminds me of sunshine.

These garlic butter beans keep this salad hearty and have a creamy texture that pairs beautifully with the crunch from the fennel and carrot.

 

Winter Salad with Garlic Beans // roughmeasures.com

 

Winter Salad with Garlic Beans // roughmeasures.com

 

Winter Salad with Garlic Beans and Goji Dressing (v) (gf)

INGREDIENTS:

180g cooked quinoa
Handful spinach
1 carrot (grated)
¼ fennel

Garlic Beans
1 tin butter beans (drained and rinsed) – or 200g soaked and cooked
1 garlic clove
1 tbsp tahini
1 tbsp extra virgin olive oil
Squeeze of ½ lemon
S+P

Find the Goji salad dressing recipe here

METHOD

Get all your ingredients ready.

To make the garlic beans:
Add beans, oil, tahini, lemon juice and S+P into a bowl. Crush a garlic clove and add it in.
Use a fork to roughly mash the mix. Don’t over mash. You want to see some beans whole, and some squished.

Slice the fennel into small slithers, keeping fronds to scatter on top.

Arrange the quinoa, spinach, carrot in a bowl. Add the beans and drizzle with goji dressing.

Winter Salad with Garlic Beans // roughmeasures.com

Winter Salad with Garlic Beans // roughmeasures.com

Winter Salad with Garlic Beans // roughmeasures.com

Remember to tag #roughmeasures on Instagram if you make this rainbow salad! You can use the buttons below this post to Pin the recipe too!

Pumpkin Swirls with Maple Tahini Drizzle

I have been laying low for a couple of weeks, glued to my laptop and job-searching sites, keeping a low profile and hiding from Mother Nature. We have been experiencing a rather wet patch this November. Miserable days of lashing rain, and howling winds. Getting cosy under a blanket, in the safety of our little steel shell. Our boat does a good job of keeping out the elements, staying solid and warm against the nasty weather. Soon, these blustery days will turn chillier, the fire will roar 24/7, and we will be counting the days until warmer times. For now, cosy afternoons with tea and swirls.

I’ve teamed up with Harriet from Harriet Emily to bring you some warming, comforting treats for these gloomy days. As we are both from the UK, we know all too well that sometimes, wet autumn days can take their toll. These recipes are designed to keep you going through these days, a little pick me up, from us to you. Harriet’s blog is filled with delicious, nutritious treats that make my mouth water every day. Head over to her site to see her gorgeous Spiced Butternut Squash Wedges.

I feel like I’m a little late to the pumpkin party. This post should have probably gone out around Halloween. I’m not a big fan of Halloween, so it’s here now. Pumpkin spiced everything hits our shelves for a couple of months of the year. It signals autumn. It also signifies the start of the festive season. The count down to mince pies and mulled wine. One of my favourite seasons. I cook with pumpkin (and squash) all year round. Autumn brings an abundance of varieties; kabocha, spaghetti, butternut, I could go on. Gimme pumpkin every day and that’ll be swell. I brought some pumpkin butter back from New York. Oh my gee it’s delicious. It’s been a breakfast staple since we got back. It’s lightly spiced and works so well in these little swirls. These are slightly dense, they remind me of eating fig rolls on the kitchen worktop after school, watching my mum make our dinner. Slightly dense, packing flavour. Perfect afternoon snack addition.

PumpkinSwirl3

PumpkinSwirl2

PumpkinSwirl5

Pumpkin Swirls with Maple Tahini Drizzle (v)

INGREDIENTS

125g wholemeal spelt flour
400g wholemeal bread flour
25g coconut sugar
1 pack fast action yeast
225ml nut milk (I used homemade almond)
1 tablespoon coconut oil
1 flax egg (3 tablespoons of water + 1 tablespoon ground flax – mix and leave to thicken for 5 mins)
½ teaspoon salt
1½ teaspoon pumpkin spice mix
3 tablespoons pumpkin butter

Maple Tahini Drizzle

3 tablespoons tahini
3 tablespoons maple syrup

 

METHOD

Preheat your oven to Gas Mark 5 / 190 C

In a bowl, combine the flours, sugar and salt.

In a saucepan, gently heat the milk and coconut oil. Once warm, and when the coconut oil has melted, stir in the yeast. Leave to sit for 5-10 mins until the mixture starts to become frothy.

Pour the yeast mix into the bowl, and mix to form a dough. Tip the dough out onto a floured surface and knead for 5-10 mins. You want the dough to be elasticated and smooth / shiny.

Leave the dough to rise, in the bowl covered with a clean, damp tea towel, for 30 mins in a warm spot.

Once the dough has risen slightly, roll it out onto a floured surface. You want to make a loose rectangle, about ½cm thick. Keep lifting the dough to make sure it doesn’t stick to your worktop.

Spread the pumpkin butter evenly all over the dough.

Roll the dough lengthways into a tight long sausage shape.

Cut the dough in half, then in half again, repeating until you have 8-12 swirl sections. Tip; I used dental floss to cut the dough, as it avoids squashing the roll. A cheese wire would also work!

Arrange buns, with the swirls facing up, on a greased baking tray. Leave them to rise for 20 mins (or longer if you require a fluffier bun, I like mine slightly dense)

Bake for 20 mins, until lightly golden.

While they are baking, make your maple tahini drizzle. Combine both ingredients in a jar, and mix well. Drizzle over hot buns.

Pumpkin Swirl with Maple Tahini Drizzle // roughmeasures.com

Pumpkin Swirl with Maple Tahini Drizzle // roughmeasures.com

Pumpkin Swirl with Maple Tahini Drizzle // roughmeasures.com

Chilli Scones with Turmeric and Cardamom

Well, she did it. My awesome Mum completed all 26.2 miles of the New York Marathon. It was emotional for all and we are so proud of her. I’m still recovering from our New York trip, trying to beat this jet lag but mostly giving into it and having a few lazy days with much tea. There will be a full NYC post up shortly, so more about it then.

For now, I’ll leave you to enjoy these fragrant scones that I knocked up a couple of weeks ago. They come together quickly and are packed full of aromatic flavours that take me back to our time in Sri Lanka. Lightly spiced, with a subtle hint of sweetness from the cardamom. Just the ticket for sleepy mealtimes.  Happy Monday ya’ll.

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom (v) 

Recipe adapted from Will Frolic For Food

INGREDIENTS:

200g spelt flour
1 tbsp baking powder
1 teaspoon turmeric
1 green chilli
¼ tsp freshly ground cardamom pods (the seeds from about 3-4 pods should be enough)
3 tbsp (¼ cup) melted coconut oil
pinch Himalayan pink rock salt
125ml hot water

 

METHOD

Preheat oven to Gas Mark 4 / 175 C

Cut open the cardamom pods and grind the seeds in a pestle and mortar.

Finely chop and de-seed the chilli.

In a bowl, mix all dry ingredients and the chopped chilli.

Add in the melted coconut oil and hot water, mix to form a dough. Add more water if needed.

Roll out dough about ¾ inch thick. Using a cutter cut out circles and place them on a lined baking tray

Bake in oven for 20-25 mins, turning halfway through, until lightly golden on top

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

 

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com