A few years ago , I started to learn more about ‘healthy’ cooking and baking. It started with the Whole Life Nutrition cookbook that my friends/roommates swore by, not because they had any dietary constraints, but because they were interested in eating clean. Fast forward another 6 months and my very first roommate in Seattle was both gluten and dairy free. Then came another who was gluten intolerant.
So here’s an easy breakfast scone recipe – I use Dubliner cheese for this, but you can use anything you like [except Amul]. From start to finish, this takes only about 30 minutes. I strongly suggest you eat/share these while they are still warm.
3 cups (300 g / 10 ½ oz) almond meal / ground almonds
2 teaspoons baking powder
¼ cup (2 fl oz) ) nut oil or cold pressed olive oil
1 tablespoon honey or organic maple syrup
1/2 – 1 cup good cheese, cilantro, cracked peppercorns
Procedure: Preheat oven to 150 C / 300 F.
Combine almond meal and baking powder, and add in oil, cheese, cilantro, cracked peppercorns, and eggs. Gently mix into a soft sticky dough.
Dust your working surface with a little almond meal or flour. Place dough and flatten out to 3 cms thick and cut into wedges or a shape of your choice.
Cut into small rounds and place onto a baking tray. Bake for 20 – 25 minutes, and remove from the oven and cool.
Makes 8-10 scones.