Well, what a crazy week it was last week! I’ve been busy working on a new segment to be regularly featured on Emma Lauren that I am really excited to share with you! But, you’ll have to stay tuned until the end of this … Continue reading
Just hearing the word ‘scones’ brings me back to my childhood where we would enjoy them with lashings of butter, fresh whipped cream and warm strawberry jam.
Gone are those days, but that doesn’t mean I can’t enjoy a healthy version now. I decided to go with the traditional combination of apple and cinnamon, and to keep with my childhood topping memories I served it with caramel glaze… delicious!
I used a Granny Smith apple as when it cooks it takes on a sweet flavour meaning you add less sweetener to the dough.
I used almond meal for the base as it’s very light and provides the scone with a nutty flavour.
At first it seems as though there is too much almond meal but after a little mixing you will see it all combine.
I cut the scones into triangles before baking to allow them to cook quicker and to make it easier when serving.
The caramel glaze really makes the scones – it brings out the cinnamon flavour.
These scones will keep in the fridge for up to three days in a sealed container.
Apple cinnamon scones with caramel glaze
- 1 green apple, washed and diced
- 2 1/2 cups almond meal
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 TBSP rice malt syrup
- 1 TBSP almond butter
- 2 TBSP rice malt syrup
- 1 TBSP almond milk, add more if too thick
- Preheat oven to 180C/350F. Line baking tray with baking paper.
- Place diced apple and 1 TBSP water in a saucepan and cook over high heat for 5 minutes, or until softened. Whisk until it takes on a mash consistency.
- Mix almond meal, baking powder and cinnamon together in a large bowl.
- Add cooked apple and rice malt syrup, and mix together to form a ball.
- Flatten into a round shape, place onto prepared tray and cut into 6 triangles.
- Bake for 12 – 15 minutes, or until completely cooked.
- Whilst the scones are cooking, mix caramel glaze ingredients together.
- Once scones are cooked, remove from oven and top with caramel glaze. Enjoy!
Note: you can substitute rice malt syrup for honey or 100% pure maple syrup
What childhood scone memories do you have?
Most store bought granolas and cereals these days contain copious amounts of sugar, often disguised under names we don’t recognise. This is the main reason I stopped eating them, plus it’s a lot cheaper to make your own.
Buckwheat is a great base for this granola as it’s gluten free – actually it’s a fruit seed, related to rhubarb. It’s high in fibre and contains all eight essential amino acids (meaning the body doesn’t naturally produce these amino acids, we have to get them from the foods in our diet).
This granola is really versatile so you can basically add whatever you like (e.g. dried fruit, chopped nuts, cacao nibs, etc) to make it your own.
The granola will keep in a sealed container in the pantry for up to one week.
Buckwheat frypan granola
Makes 3.5 cups
- 1 TBSP coconut oil
- 1 cup buckwheat groats
- 1 cup shredded coconut or desiccated coconut
- 1 cup pumpkin seeds/pepitas
- 1/2 cup chia seeds
- 1 TBSP cinnamon
- 1 TBSP rice malt syrup
- Place a large frypan over medium heat and add coconut oil to melt.
- Add buckwheat groats and cook for 2-3 minutes.
- Add shredded coconut and pumpkin seeds and cook for a further 2 minutes, until they start to turn golden in colour.
- Turn off the heat and stir through chia seeds, cinnamon and rice malt syrup.
- Allow to cool before storing! Enjoy!
- Make sure you keep stirring the granola as it burns easily.
- You can replace rice malt syrup with honey or 100% pure maple syrup.
Enjoy this served with coconut yoghurt or almond milk and topped with fresh fruit – or see below for more inspiration!
How do you enjoy your granola in the morning?
Yes… you read the title right, there’s avocado in this chocolately goodness! This is the secret to making it so creamy!
I used avocado as I wanted a chocolate spread that didn’t have too many nuts or sugar in it. This definitely fit my criteria, and as I’m a fan of dark chocolate the bitterness was a welcomed bonus!
Three contrasting ingredients that come together to make such a delicious spread! Who would have thought?!
It is quite a bitter spread, that’s because I only used rice malt syrup. If you prefer a little sweetness, just add some honey or maple syrup instead.
This can be enjoyed with pancakes, on top of porridge, spread on some fruit or even by the spoonful!
Cacao avocado coconut spread
Makes 1 cup
- 1/2 avocado, ripe
- 1/2 cup cacao powder
- 2 TBSP rice malt syrup
- 4 TBSP almond milk
- 1/2 cup coconut, shredded or desiccated
- 2 TBSP almond butter
- Place all ingredients in a food processor.
- Process for 3-5 minutes or until all well combined.
- Place in a clean glass jar or a sealed container and store in the fridge for up to 1 week. Enjoy!
Do you use avocados to make dishes creamy?
As I am one of those people who eats five meals a day, I always carry snacks whenever I leave the house. Whether it be dates and nuts, a homemade granola bar, or a piece of fruit.
I recently read a quote that really resonated with me, “By failing to prepare, you are preparing to fail”. It just goes to show that all the hard work and effort you put into your lifestyle pays off in the long run.
I am all about convenience, especially at 5 in the morning! These granola bars are a one bowl wonder that require little preparation time.
The peanut butter and rice malt syrup act as the glue to keep the mixture together.
I used the back of a wet spoon to press the granola mixture into the tray.
After you’ve cut the bars, if there are any crumbly pieces left enjoy these on top of coconut yoghurt and fruit for breakfast!
These bars will keep in the fridge in a sealed container for up to four days.
Peanut goji granola bars
Makes 24 bars
- 4 cups gluten free rolled oats
- 2 cups fresh dates, pitted
- 1 cup 100% natural peanut butter
- 1/2 cup pumpkin seeds
- 1/2 cup goji berries
- 1/2 cup shredded coconut
- 1 TBSP cinnamon
- 1/2 cup rice malt syrup
- 1/4 cup melted coconut oil
- Place all ingredients in a large bowl and mix until well combined.
- Press into lined rectangular tray then place into the freezer for 20 minutes, or until hardened.
- Cut, using a pizza cutter or knife, into squares or bars whilst in the tray (this prevents it from breaking apart). Serve and enjoy!
- You may need to add more peanut butter or rice malt syrup if it isn’t coming together – this mixture should be quite sticky!
- You can substitute the peanut butter for any nut butter
- You can substitute the rice malt syrup for honey or 100% pure maple syrup
- You can halve this recipe if you want to make less bars
What are your go-to snacks for the day?