Wild Garlic Digestives

I'm learning to forage. It's something you have to be careful about but I'm a member of a Facebook group called Wild Food and Hedgewitchery which keeps us on the straight and narrow and allows us to post pictures to check what we've found is edible.

But wild garlic is fairly easy to spot; you just rub your fingers on the leaves and they smell of garlic. There was a great pathway of new growth  on Friday's beagle walk and I thought, this time, I'll do it!

Oh my! It's delicious all on its own but I was planning to make some gluten-free digestives and after crushing the leaves with a pestle and morter, added them into the mix.

Yes, I know they're not pretty (if you've read this blog before you'll know I'm not an artistic cook 😄) but oh my! Talk about yummy. With digestives, I can generally get the dough into the oven without too much interference but about a quarter of this stuff was gone before I could get it onto the tray.

I'm pretty sure that if you made the mix with a bit more care, you could roll them out and make them with a round cutter but they won't taste any better!

Recipe:

GF Digestives

12g porridge oats
20g mixed pumpkin, sunflower and flax seeds.
75g Dove’s Farm GF plain flour (or use the SR but don’t add baking powder)
½ tbsp baking powder
Large pinch salt
25g soft brown sugar
1 tbsp soft butter
1 tbsp goat (or other) milk

Preheat oven to 200c/Gas 6
Line baking tray with parchment

Blitz oats and seeds in food mixer
Add flour, sugar, salt, baking powder and butter and whizz until well mixed
Knead briefly on a floured board and roll out (if you like neat stuff!) and cut into shapes about 3mm thick
Otherwise, spoon onto baking sheet and flatten with fingers

Bake for about 12 minutes until lightly golden.

Flushed with success, I made a wild garlic cauliflower cheese last night. Yum!