‘The beast stomped down the hallway, its bedroom door thrown open so hard, it hit the wall(or it would have had a rubber stopper not been applied for such occurrences). In the kitchen, the family inhaled a collective breath. The mother greeted the beast by its former name, frightened to illicit the wrong reaction this early in the day. The beast was known to be at her worst on waking. Read More
Buttery, orange pumpkin from my Dad’s garden (where everything grows wild and free) and a sugar free jam that impressed the kids and we have a winner!
For the scones:
1 tablespoon butter
1 tablespoon hot water
1/2 cup dextrose powder
1 cup cooked, mashed pumpkin
2 cups Self Raising flour – (1 & 3/4 cups if using gluten free SR flour)
Beat first 3 ingredients, then add egg, beat again. Stir in pumpkin and salt and lastly, flour. Roll out on floured surface and cut into shapes. Bake in hot (@ 180 C) oven for 10 minutes.
For the Jam: (adapted from The Sugar breakup recipe –
500g or 3 cups frozen berries(any; I used a mix of raspberries, blueberries, mulberries and strawberries)
1/2 cup Rice Bran Syrup
Juice and rind 1 lemon
Add all to a saucepan and simmer for 45 minutes or until it thickens, stirring occasionally.