Almond Teff Scones
by Laura Peill
Before we get stuck into this recipe, let us start with a brief back story of the creator behind the scones.
Laura, founder of Viand Nutrition is originally from Canada, now living in Melbourne, Australia. She is a Registered Holistic Nutritionist and has a burning passion for outdoor fitness, especially when it comes to long distance running, having competed in the Boston Marathon.
Laura is a writer and contributor of several healthy living websites. A running coach, Barre and Pilates instructor, she loves helping individuals understand how to adopt a healthy lifestyle, inclusive of food, fitness and improved mindset. And not to anyone’s surprise she’s also a recipe developer.
Laura’s vision is to share food that is good for the body while leaving you feeling good about yourself and confident in your choices. She creates food that tastes naughty but is actually nourishing, summoning her Bachelor of Science Degree to assist in creating the perfect combination of taste and nutrition.
Laura admits to consuming treats almost on the daily (We’re guessing that’s why the recipe below is a treat), but also admits that when “balancing greens, antioxidant rich vegetables and fresh, new superfoods, you’ll find a recipe for a long, healthy lifestyle filled with good food and good health”.
We were extremely excited to have Laura experiment with our Teff and even more excited to share her creations. Without further ado, here are the scones:
Almond Teff Scones
Yields 6 Scones
Prep time: 20min
Cook time: 20min
• 1 cup quick cooking oats
• 1/3 cup Teff grains
• ½ cup almonds
• 1/2 cup quick cooking oats
• 1/3 cup buckwheat flour
• 3 tsp baking powder
• 1 ½ tsp cinnamon
• 3 tbsp coconut sugar
• 3 tbsp coconut oil
• 2 tbsp almond butter
• 1 cup almond milk
• ½ cup dates, soaked in boiling water
1. Place the one cup of oats and Teff grains in a blender and grind into a fine flour consistency.
2. Add the almonds to the oat and Teff mixture and blend until almonds are turned into flour and mixture starts to stick together.
3. Add the blender contents to a large bowl.
4. Stir in the additional oats, buckwheat flour, baking powder, cinnamon and coconut sugar. Mix until evenly combined.
5. Add almond butter and hard coconut oil (not melted) and use your hands to start to bring the mixture together into a dough.
6. Add almond milk to the blender with soaked dates and blend until the mixture forms the consistency of a caramel sauce.
7. Pour the date mixture into the bowl with the other ingredients, add chocolate chips or raisins as desired and stir until a thick batter forms.
8. Preheat the oven to 180 degrees Celsius.
9. Use a large spoon and your hands to divide the batter into 6-8 scones, depending on how big you would like them, placing each one on a paper lined baking tray.
10. When ready, place the tray in the oven and bake for 16-20 minutes or until golden on the bottom and firm to touch.
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