Desserts and Snacks

Raisin Scone Cakes

I am off on holiday today! So I wanted to make a quick batch of healthy but yummy treats for me and my friends to enjoy at the airport, so I made these yummy Raisin Scone Cakes! These aren’t vegan as they use egg, but you can always substitute the egg for a chia or flax egg to make them vegan! 🙂

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You’ll need (yield 12-14)

1 cup wholegrain spelt flour
1 tsp bicarbonate of soda
1 tsp xantham gum
8 deglet nour dates
1/2 cup melted coconut oil
200ml almond milk
2 medium eggs
1 cup oats
1.5tsp cinnamon
1 tsp vanilla essence
1/2 cup unsweetened raisins

Directions:
1. Combine the flour, bicarb, xantham gum, dates, melted coconut oil and almond milk in a food processor. Spoon mixture into a large bowl. Leave to rise/thicken for 5 minutes.

2. Add eggs, oats, cinnamon, vanilla and raisins and combine well.

3. Spoon 1tbsp of mixture per scone on to a lined baking tray. Ensure scones are even and consistent in size.

4. Bake in a preheated oven at 160′ C (fan) for 18-20 minutes, until cooked yet spongy.

5. Leave to cool on a wire cooling rack. Slice in half and enjoy as a scone with some jam, or eat as a cake.

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5 replies »

    • A flaxseed egg is 1tbsp milled flaxseed added to 3tbsp almond milk – set in the fridge for 30 mins or until thickened – and you have a flaxseed egg! 🙂

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