My Nana never seemed to be bothered by anything. There are occasions when I can remember her running from the car to the house in the slush and freezing rain, exclaiming brrrrrr the whole way. But, I always remember following her into the house and finding a laughing smile.
On days like today her kitchen would always be toasty. The tea kettle often sung, biscuits and scones regularly emerged from the oven (it's the white one in our showroom.) On days like today Redland Street in Springfield was always a warm and sunny spot.
This recipe is in honor of Nana. I hope it helps your kitchen radiate the warmth we always enjoyed in Nana's.
- 1 cup Gluten-Free Rolled Oats
- 1 1/2 cup Sprouted Spelt Flour (or a combination of 1/3 cup each Sprouted Brown Rice Flour, Sprouted Corn Flour and Tapioca Flour )
- 2 tbsp Tea Treats Spice
- 1 egg
- 1/3 cup canola oil
- 2/3 cup milk
- 2 tsp baking powder
- 1/2 tsp kosher salt
Preheat oven to 425 f. Mix all dry ingredients together in a large bowl. In a separate bowl beat egg and slowly add in milk and oil. Add the liquid ingredients in with the dry and blend thoroughly. Scatter some rolled oats onto your counter and turn dough out on top of them. Pat the dough into a circle about 1/2 inch thick. Cut the circle into 8 wedges and place each piece on the hot baking stone, or on a greased sheet pan. Bake until nicely browned, about 15 to 18 minutes. These are best served warm with clotted cream and fruit preserves or lemon curd.
More treats for tea lovers;
Photo Credit: Simple Bites