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Fearne Cotton's Healthy scones

Fearne Cotton's Healthy scones

So take a look below at Fearne Cotton's Healthy Scones! Would 100% make them again. They actually reminded me of Christmas with the warmth from the spices.

Having since made this I would reduce the mixed spice to 1 tsp. But have popped the original recipe below and you can decide as its all personal taste.

Quite a simple recipe, just one word of advise try not to over work the mixture, as you don't want to lose any rise in the scones or make them dense.

INGREDIENTS - make 8-10 mini scones (I used a little person cutter)

220g white spelt flour

2 tsp mixed spice

1 tsp ground or freshly grated nutmeg

2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp fine sea salt

200g carrots, coarsely grated

30g coconut oil, melted, plus extra to serve

2tbsp honey or maple syrup (I used maple)

80g sultanas ( I would add a few more next time)

1 egg, beaten for brushing the scones before baking

HOW TO MAKE YOUR RICOTTA PANCAKES

1. So this is so simple, preheat your oven to 180c/160c fan and line a baking tray ready with baking parchment. 

2. Mix all your dry ingredients including your flour, spices, baking powder, bicarbonate of soda and salt in a bowl.

3. Great your carrots and get rid of any long strands, then add it to the dry mixture with the coconut oil, maple (or honey) and sultanas. Combine with a spoon, then use your hands to bring the mixture together to form a ball. It may seem a little dry at first but keep on compressing the mixture with your hands and it will form a dough. Try to work quickly and not over-work the dough, as this will result in tough scones.

4. Lightly dust your work surface with flour and roll out the dough to a thickness of about 3cm. Use a 5cm clean edged round cutter to cut 8-10 scones, dipping the cutter in flour as you go before cutting to prevent it sticking to the dough. Use up all the leftover scraps of dough, rolling it out again and punching out scones as before.

5. Place the scones on the lined baking tray and brush with a little beaten egg. Bake in the oven for 13-15 minutes, or until they have risen and are golden brown.

6. Remove from the oven and serve warm, spread with your favourite jam and/or butter. They will keep for up to 2 days in an airtight container - reheat before serving. 

 

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