In Weeks 6 and 7 we continue to learn about herbs. The children are enjoying finding different herbs in the garden, smelling and tasting them.
We have been busy planting beans, pumpkin, cucumber and kale and there is always a lot of weeding to be done.
In the kitchen, our little chefs have been making delicious sage and sweet potato scones. All the children have absolutely loved them. Recipes can be found below along with the gluten, dairy and sugar free recipes. These scones are a great addition to lunch boxes and are super easy to make. Have fun baking and eating them.
See you at our Kitchen Garden soon.
Debbie Goddard, Kitchen Garden Coordinator
Sweet Potato and Sage Scones
1 tbs butter
1/4 cup sugar or (you don’t have to use it at all)
1/4 tsp salt
2 tsp of finely chopped sage
1 cup mash sweet potato (cold)
2 cups self-raising flour
- Beat together the butter, sugar, and salt with an electric mixer.
- Add egg, then sweet potato mash and sage then stir in the flour until combined.
- Turn on a floured board and cut with a round cookie cutter.
- Place the tray on the top shelf of a very hot oven 225c for 10 minutes.
Gluten, Dairy, and Sugar Free Sage and Sweet Potato Scones
1 3/4 cup GF all-purpose flour
1 tbs baking powder
1/4 tsp salt
1 tsp cinnamon
2 tbs of finely chopped sage
1/4 cup coconut oil (creamy and somewhat solid-not in a liquid state)
1/2 cup coconut milk, full fat and from a can
1/2 cup sweet potato puree
Preheat oven to 210 degrees.
- Whisk together the GF flour, baking powder, cinnamon and salt in a large mixing bowl.
- Add the coconut oil and with a fork mix it in till it resembles bread crumbs.
- Then add the milk, potato puree and sage and mix together with your hands till combined.
- Place dough on a floured surface, knead then roll out with a rolling pin.
- Once rolled out to about 2cm thick, cut into circles and place on a baking tray lined with baking paper.
- Bake in a very hot oven at 210 degrees for 10 minutes.