Blueberry scone recipe by Audrey
Wheat, we hear about it every day….reasons why we should be cutting down on wheat in our daily diet. But why are we doing it? Are we as a population all wheat intolerant? Are we overdoing it on our wheat consumption?
Whether you are a coeliac; have an allergic response to the protein found in wheat(aka gluten), or are just aiming to improve your diet, then a wheat free diet is totally the way forward. A wheat free diet has been known to help sufferers of irritable bowel syndrome and chronic intestinal disorders.
Personally I don’t like the way consuming wheat makes me feel. I feel sluggish, bloated, and feel similar to a two tonne whale! Although, I have not eliminated wheat completely, I have started experimenting with wheat free flours and my body is reaping the benefits!
I have more energy, my skin looks clearer, and I really feel like my digestive system is on the right track. The flours I am using at the moment are coconut, almond, tapioca and spelt flour.
I can easily go cold turkey when it comes to wheat but my one downfall is…scones. My name is Audrey and I am a sconaholic!!
After a lot of experimentation and a few disasters I came up with this fabulous wheat free breakfast berry scone recipe and it is absolutely delicious! I have cut out the buttery fats and replaced them with coconut oil and yogurt for added moisture.
They are lovely and crispy on the outside and light and fluffy on the inside! They are wheat free, low-fat, almost sugar free and simply divine!
Summertime Spelt Blueberry and Lemon Guilt free scones
2 cups of wholegrain spelt flour/ tapioca (gluten free)
1 tablespoon of baking powder
zest of one lemon
1 cup blueberries
3 tablespoons honey / ( 3 tablespoons sugar as a last resort)
4 tablespoons of coconut oil
1/2 cup low fat natural yogurt
1/2 milk (regular, almond, soya etc. )
2 tablespoons flaxseeds
2 tablespoons of desiccated coconut
2 tablespoons of walnuts/hazelnuts/ pecans
Set your oven to 210 degrees. (Seems high I know but run with it)
Combine the dry ingredients and add zest and berries.
Gently mix in oil and combine evenly.
Blend in yogurt and milk until it forms a dough.
Shape into a circle and divide into 6-8 triangles.
Place on a lined baking tray and pop in the over for 15 minutes or until brown.