RECIPE: Sunshine Scones

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Turmeric is a fantastic spice to include in your diet for a variety of reasons, most notably due to its potent antioxidant and anti-inflammatory capabilities. The one thing is it can be a bit of an attention seeker and many recipes delivering what would be considered a ‘therapeutic dose’ of said spice will leave your tastebuds reeling for a good few hours afterwards!

To get around this here I’ve chosen to marble a turmeric infused tahini paste through these beauties – that way you get hits of flavour but each mouthful isn’t an overwhelming assault on the senses. These also happen to be naturally gluten free, sugar free and exceptionally delicious.

Oh and if you’re intrigued as to what the other sunshine ingredients are, well then my friends you’ll just have to keep reading won’t you….

Makes 8

90g ground almonds
2 teaspoons baking powder
35g buckwheat flour
Pinch of salt & 1 teaspoon freshly ground black pepper
1 large organic egg
180g carrots
30g coconut chips
1 heaped teaspoon ground turmeric
1 tablespoon dried oregano
1 teaspoon tahini
2 tablespoons water

  1. Preheat the oven to 190C.
  2. Roughly chop the carrots, place in a steamer/sieve over a pan of boiling water & cook until tender, ~7mins. Blend to a purée.
  3. Add the turmeric, tahini & water to a bowl, mix to a paste.
  4. Add all the other ingredients except the egg to a separate large bowl, with the slightly cooled carrot purée, mix to a semi-dough & add the beaten egg to bring together to a ball.
  5. Transfer to a parchment lined tray, flatten to a rough circle, spread over 2/3 of the turmeric paste then fold the right edge to the centre & the left edge over the top to form layers. Spread the remaining paste on then fold from the bottom to the middle & the top down over that (this will create a marble effect through the scones). Flatten back to a circle 2cm thick & use a sharp knife to cut into 8.
  6. Bake for 12-15 mins until lightly browned, transfer to a wire rack to cool. Use within 3 days.

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