Poached eggs just don’t fit on square slices of bread. And I’m on a mission to change that!
I often have my Oat and Seed bread for breakfast (recipe here) and my poachies kept slipping off (my life is so tough!) and it got me thinking. What if I adjusted that recipe to make little scones. And it was a huge success…in my house anyway!
I’ve added lots of elements to these to make the packed with nutrients and super foods. I feel like if you get these in early in the day it will set you up for a super day. But if you don’t have access to these you can substitute by adding their equivalent weight with another seed and the flavour and benefits are still there.
(makes 12-15 scones)
50g Flax seeds
20g Hemp seeds
50g Chia seeds
550g of rolled oats
50g dark brown sugar or coconut sugar
2 tablespoons of high quality oil
2 teaspoons of salt
15g of Psyllium Husks
1 handful of dried seaweed
1 handful of pumpkin and sesame seeds
Preheat the oven to 180 C / Gas Mark 4 / 355 F
Add the flax, chia, hemp, buckwheat and psyllium husks (if using) to a blender and blitz.
Add 500ml (2 cups) of water, mix well and set aside for about 10 minutes. It will form a gelatinous mixture.
In the same blender blitz in the 450g of rolled oats. Add this, along with the remaining 100g of oats to the wet mix, combining well. Add dashes of water as needed. It should form a sticky mixture.
Incorporate the oil, salt and any extras like seaweed and seeds.
With wet hands make patty shapes of the mixture and place them on a lined baking tray.
Option to sprinkle with sesame seeds on top.
Cook for 35-40 minutes until brown and slightly firm to the touch.
Allow to cool on a wire rack and enjoy.
I freeze these once fully cool and take one out the night before to be ready to toast in the morning!
These are best served toasted. I cut them in half and toast them on a medium setting in the toaster.
Add any toppings and enjoy. My favourite is slightly wilted greens, eggs on top with some freshly cracked black pepper and sea salt. Delicious.
Oats are full of fibre, antioxidants and have been proven to help lower cholesterol.
Flax seeds (when freshly blitzed) provide accessible Omega 3 essential fatty acids, are loaded with protein and contain lots of vitamins and minerals including Iron, Magnesium, Folate and B vitamins.
Buckwheat is protein rich, naturally gluten free, contains flavonoids (protecting your cells against free radical damage) and is full of dietary fibre to feed your good gut bacteria and help to maintain a healthy digestive system.
Hemp seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.
Seaweed is a great dietary source of iodine, which helps support your thyroid gland. It is packed with antioxidants and can help maintain your blood sugar levels.