Spelt and Quinoa scones with chia berry jam
The chia seeds, spelt and quinoa flour add fabulous fibre to nurture gut bacteria, give a steady release of energy and satisfy the appetite. Using dates to sweeten adds more fibre and reduces their sugar content. Rapeseed oil is great to use in baking to give a light texture and its valuable unsaturated fats aren’t denatured at high temperatures.
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