November 21, 2020 / Lyn Jones / 0 Comments
So easy, light and yummy; the berries soak into the sponge as it’s cooking and the thyme makes this pudding a little bit more special. It so stupidly simple to make. I love this dessert – super easy and totally delicious, and also lower in fat and higher in fibre and omega 3’s. Serves 4
Ingredients
3 cups mixed frozen berries
1 Tbs chia seeds
1 tsp fresh thyme leaves + extra for serving
1 vanilla bean
1 egg
2 Tbs coconut sugar
1/4 cup wholemeal spelt flour
1/4 tsp BP
25cm skillet that is oven proof
Preheat oven to 200 Celsius.
Scrape the vanilla pod and place 1/2 the seeds and the whole scraped pod in a 25cm skillet
with the berries, chia, thyme and 1/4 cup water. Simmer for 10 minutes. Remove the pod.
Beat the egg & sugar together until doubled in volume. Mix through the other half of the vanilla seeds. Mix the flour and BP together. Fold flour into the egg mixture gently until just combined.
Dollop the batter over the berries and then bake in the oven for 10 minutes until golden. Serve with a sprinkling of icing sugar (optional) and the extra thyme leaves.
August 4, 2020 / Lyn Jones / 0 Comments
Servings: 12
- 250 gms almond meal/ flour
- 2 tablespoon coconut flour
- ½ cup Greek yoghurt or sour cream
- 1 large egg
- 50 gms melted butter cooled
- 2 teaspoons BP
- ½ teaspoon bicarb
- Pinch salt
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Preheat oven to 180 C/350 F Fan Forced
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Mix dry ingredients together till well blended, ensuring baking powder and soda are well mixed.
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Add remaining ingredients and mix gently till combined.
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Important- Leave sit for 10 mins to enable dough to thicken slightly.
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Shape gently with hands on baking paper so that it the dough is about 3-4 cms/1.5 ” thick. Using a small scone cutter (or champagne glass) cut into 12 scones. Scoop the dough gently back together, to cut the last few scones
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Bake at 180 C/350 C fan forced for about 12-14 minutes or till cooked.
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You can brush the tops of the scones with butter or egg just prior to baking to brown slightly but it isn’t necessary.
Note – I don’t add sweetener to this recipe because I always serve them with jam and cream. You could add a tiny amount if you wished to and some vanilla extract, but keep it to a minimum.
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Always minimize your handling of the dough so keep them as light as possible.
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Cut cooked scones in half with a really sharp serrated knife to serve, as they don’t have any gluten in them they are a bit more fragile than normal scones.
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If you wish to reheat or freshen scones, zap in the microwave for a few seconds or heat in a low to moderate oven for about 5 minutes.
see recipe for Raspberry Chia Jam Spread separately
from https://ketohh.com/raspberry-chia-jam-spread/
Serving: 1scone | Calories: 196kcal | Carbohydrates: 2.4g | Protein: 5.4g | Fat: 19.1g | Fiber: 2.1g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.