I made these scones last week as a snack. They’re also alovely holiday brunch idea if you’ve got something special happening. I love them served with a big dollop of coconut yogurt.
Ingredients
200 g
wholemeal flour
50 g
oats
1 tsp
cinnamon
1 tsp
baking powder
1 tbsp
tahini
1
banana, mashed
100 ml
almond milk
1 tbsp
choco chips
50 g
red fruit, frozen
pinch
of salt
How to make
1
Preheat oven to 170°C.
2
Put the flour, cinnamon, oats, salt, and baking powder in a large bowl and mix to combine.
3
Add the mashed banana, tahini, and the almond milk mixing with your hands until you get a rough dough that isn’t too wet.
4
Once combined, add the choco chips and red fruits.
5
Make 8 scones and place the scones slightly apart onto a large flat baking tray and bake for 12-13 minutes until golden and risen.
6
Leave the scones to cool for at least 10 minutes in their tins to firm up, then transfer to a wire rack to finish cooling or serve warm.
calories: 140 (7%)
fat: 2g (3%)
saturates: 0g (-)
sugars: 1g (2%)
salt: 3mg (1%)
protein: 5g (9%)
carbs: 25g (50%)
fibre: 3g (10%)
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