Scones

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It’s summer, and for most of you living in countries with clearly defined seasons saying that it’s summer on july 8th may sound like duh! But here in the Netherlands is different, summer often doesn’t seem like a season but like a snapshot, or like an adjective describing the weather at a particular moment; it is summer now, but will it be summer tomorrow? As a result these summery days have a special quality for me, not only are the days sunny, but waking up to a sunny warm day in the Netherlands gives me a feeling of exhilaration, of creativity and possibilities. A summer day is not a normal day here in Holland. As a result I feel a readiness to participate fully in all the stages of the day, from very early morning to late at night. Of course the fact that it is vacation time helps, no alarm clocks and quick breakfasts to get to school on time, no scraping ingredients to make a sandwich to take away to work, or thinking that between 12 and 1 lunch has to be ready for the school lunch break……all those things don’t belong to the summer. Consequently summer time for me in the Netherlands feels like a wonderful meditation, making space for creativity and for enjoying the moment.

Receiving the gift of summer inspires me to reciprocate, this morning I made scones in the welcoming silence of the early hours, garden door opened and peace all around me.

2 cups spelt flour(mix white and whole)
1 tbs baking powder
1/2 tsp baking soda
5 tbs coconut sugar
5 tbs coconut oil
1 cup soy milk with the juice of 1/2 lemon
1/2 tsp cinnamon
1 tbs chia seeds
1/4 cup pecan nuts
1/4 cup walnuts
1/4 cup raisins

-in a bowl mix all dry ingredients except nuts and chia seeds
-add soy milk lemon mixture and mix
-add chia seeds and nuts
-make dived the dough in two balls and make two circles
-refrigerate for a couple of minutes(make sure it’s covered with plastic wrap)
-cut in wedges and sprinkle with a bit of extra coconut sugar
-bake in a preheated oven at 190* for about 15 minutes.

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