SPELT AND QUINOA SCONES
These literally melt in the mouth and can be ready half an hour after you’ve thought about making them!
About this Recipe
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.
150g self raising flour
75g spelt flour
25g quinoa flour (just blend quinoa grain until it forms a fine flour if you don’t have the actual flour)
1 tsp bicarbonate of soda
4 1/2 fl oz kefir or buttermilk (can use whole milk with 1 tbsp lemon juice instead)
40ml rapeseed oil
40g chopped datesOptional:
2 tbsp chia seeds
2 tbsp flaxseed
30g flaked almonds
Makes 8 large scones
Step by Step Instructions
Pre-heat the oven to 200 degrees fan
Blend the flaxseed and dates together into a fine powder. A few coarser date pieces are fine.
Sift all flours, bicarbonate and salt together into a large bowl.
Add the date mixture, chia seeds and flaked almonds if using.
Mix in rapeseed oil followed by the kefir or milk. Dough should be sticky but not too wet.
Form the dough into a ball and press into a disc about 3 cms thick.
Use large cookie cutter to cut out.
Brush with milk, sprinkle over some oats and bake for 11 mins until golden and well risen.
Chia berry jam:
Mash 4 oz raspberries (use frozen British raspberries if out of season) with 2 tsps chia seeds and a little honey to taste. The chia seeds absorb the juices to create a thick ‘jam’.
Tips for great scones:
Don’t roll the dough too thinly.
In addition to ingredients to support gut health, before adding a topping, these scones are low in saturated fat, low in sugars and the Quinoa adds extra protein. Fibre and protein in food helps to feel nicely full!
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Hodmedod’s for grains, pulses and seeds from Essex
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