Today is freezing. The wind is cutting like an icy blade. I’m not normally a complainer about the wintry weather; I actually enjoy finding comfort in a cosy hot water-bottle, hugging my arctic fingers around a hot mug of chai or tucking into a steaming bowl of creamy porridge to ease the morning chill. But throw an energetic toddler into the mix, and frosty mornings can become a traumatic experience.
My little darling Arie, almost two, has recently taken up a new paradoxical hobby in perfect time for winter. He seems to to thoroughly enjoy un-zipping his little sleeping bag at night, proceeding to then also rip off his pants, leaving him bare and exposed to the cold evening. Unfortunately for his father and I, he has not yet mastered the art of re-dressing himself, which results in a woeful melody of cries for his parentals. Grant and I then bicker over who will get up to solve Arie’s streaking problem.
This sequence of events occurred at the ghastly hour of 5am this morning, the coldest morning of the year. Out of our dilemma of knowing that once we re-dressed him, Arie would perform his sleeping bag and pants removal performance once again, we figured our only option would be to let him sleep with us. Big mistake. The outcome mirrored a closing scene of Jerry Springer, or the manoeuvres one may have seen when playing mortal combat; Arie’s arms and legs were everywhere. In my ears, in my eyes. His toes may have been up my nostril at one point. How he pulled off this routine I do not know. He head butted me on two occasions, and I was also traumatically smothered by a nappy covered bum in my face.
It’s mornings like these where you just need a little somethin-somethin to aid in healing the trauma. Even if you don’t have an acrobatic U.F.C toddler waking you up of a morning, these scrumptious rhubarb scones will fill your home with an aroma of consolation, and comfort you in glacial conditions.
These darlings are gluten free, and sweetened with rapadura sugar; one of my favourite sweeteners. The contrast of rhubarb, goats cheese and sweet vanilla will leave you wanting more and more. Enjoy these straight from the oven, smothered in a nice dollop of cream or melted butter. Even better with a pot of home brewed chai or English breakfast tea served in pretty china.
3 stalk rhubarb and 1 tbs rapadura sugar (or honey)
2.5 cups gluten free flour mix (1/2 cup white rice flour, 1/2 cup sourgum flour, 1 cup buckwheat flour, 1/2 cup almond meal and 1 tbs equal parts mix of ground flax, chia seeds and psyllium husk)
8 tablespoons olive oil
2/3 cup cream
80 grams goats cheese crumbled
3 tbs rapadura sugar
1/2 tsp vanilla powder (or extract)
1 teaspoon baking powder
1/2 teaspoon sea salt
1 tbs each cream and honey for glaze
Slice the rhubarb into 1 cm pieces, mix with sugar and roast in 180C oven until soft.
Mix all of the ingredients together except cheese and rhubarb until well combined, then fold through the rest.
flatten the mixture out onto a floured surface using your hands until roughly 4 cm thick, using a circle cookie cutter or jar cut out 5cm sized circles and place them on a baking tray. Bake for approx 25 minutes until golden on top and then mix glaze together and spread over while still warm.