Local flour delights

Supporting local agriculture where we live is very important to us.  When we go to our favorite little food co-op, we buy spelt and whole wheat organic flour from the Beidler Family Farm in Randolph, VT.   The recipe I follow to make scones is from Vegan with a Vengeance by Isa Chandra Moskowitz. I used goat's milk instead of soy milk.

I also have used the local flour to make pizza dough.  I do half of all purpose flour and half of the other local flours.

Goat milk scones with chocolate chips and local raspberries. Recipe follows.

SCONES 

• Preheat oven to 400F
• Mix in large bowl the following:

3 cups of flour ( 1/2 local flour, 1/2 all purpose)

2 Tbsp b. powder

1/4 cup sugar

1/4 tsp salt

• Then add: 

1/3 cup sunflower oil

1 tsp vanilla 

1/2 cup of goat's milk

3/4 cup of goat's milk + 3 tsp apple cider vinegar

• Add 1 cup of chocolate chips and 1 cup of raspberries
• Knead in floured surface to make a round ball of dough ( it is okay, if it is sticky). But I add flour to keep it from being too sticky (specially if you are using frozen raspberries)
• Split the mass into too balls.  Pat each ball to sort form what could resemble a wheel of cheese and cut slices like a pie.
• Place the slices in parchment paper (separated) and into the oven on the pizza stone. 
• Bake for 12 to 15 minutes. 
• Freeze them for breakfast during the week. 

Jerusalem Artichoke, broccoli, garlic, onion, our goat's feta cheese,  crimini mushroom pizza

Caramelized onions, shallots, sweet potatoes, mushrooms, our own goat feta cheese and ricotta cheese