Source: blog.giallozafferano.it

Presentation

A nutritious recipe, consisting of a baked product prepared with flour, semolina, extra virgin olive oil, kefir, brewer’s yeast, garlic, aromatic herbs, chili pepper

Ingredients

For the dough

250 g Italian type 0 flour (about 8.8 oz)

250 g re-milled durum wheat semolina (about 8.8 oz)

250 ml water (about 8.5 fl oz)

2 tablespoons extra-virgin olive oil

80 g kefir (about 2.8 oz)

½ cube fresh baker’s yeast (about 12.5 g / 0.4 oz)

1 clove of garlic

2 tablespoons mixed fresh herbs

chili pepper (optional)

For the scones

2 cloves of garlic

1 tablespoon extra-virgin olive oil

Chili pepper (optional)

Method

For the dough

Mix the two flours and pour them into a large bowl.

Dissolve the brewer’s yeast in the slightly warm water and pour into the flour.

Add the oil and kefir (yogurt).

Mix with a spoon, then transfer to the pastry board and knead with your hands.

Work vigorously until it forms an elastic ball that will have to rise until doubled in size (about 3 hours).

Once risen, ‘break’ the leavening, add the herbs and the minced garlic clove

Remix.

Let rise again until doubled.

For the scones

Divide the dough into balls.

Crush them with your fingers or with a rolling pin and form rounded scones about half a centimeter more

Chop the garlic, put it in a small bowl and mix it with two or three tablespoons of extra virgin olive oil.

Place the scones on a baking tray covered with parchment paper, spread oil and garlic on the scones, then let them rest for a while before baking them.

Bake at 200°C for about 15 minutes.

Serve warm.

Allergens

Garlic: very rare cases of garlic reactivity reported

Aromatic herbs garni or bouquet: variable composition of thyme, bay leaf, parsley, sage, rosemary, cloves and allspice (see allergenic characteristics of each plant).

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Kefir: milk allergens

Brewer’s yeast: does not contain allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Chili pepper: possible cross-reactivity in case of intolerance to spices

Semolina: contains gluten

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Aromatic herbs: salt substitutes to flavor dishes

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Kefir useful for liver function for the supply of probiotics also useful for the immune system. The presence of tryptophan helps to counteract depression.

Brewer’s yeast: improves metabolism and helps strengthen the immune system

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol indexes and hinders its formation on the arteries. It contains vitamins A, D and E and is very effective in activating the venous and capillary circulation. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Durum wheat semolina: provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Safety / Intended use

Can also be administered in case of:

• Anorexia – Weight Loss
• Nausea and vomiting.

Not to be administered to individuals suffering from:

• Mucositis – Lesions of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (problems chewing and swallowing)