It’s lengthy been regarded that berries are properly for our fitness. this is in part thanks to the strong antioxidants which can be discovered within the shape of precise phytochemicals in the dark pink, blue and purple pigments of these end result.
INGREDIENTS
- 27g (2 tbsp) xylitol
- 5g (1 tsp) baking powder
- 6g (2 tsp) psyllium husk powder
- 200g almond flour
- 50g coconut flour
- 10ml (2 tsp) vanilla essence
- smooth fat-free cottage cheese, to serve
- fresh strawberries, to serve
- pinch salt
- 60ml (¼ cup) butter-flavoured avocado oil
- 2 large eggs, beaten + 1 extra beaten egg, to brush
- 60ml (¼ cup) soya milk
- mixed frozen berries, defrosted and mashed, to serve
INSTRUCTIONS
- Preheat the oven to a hundred and eighty˚C. Line a baking sheet with baking paper and set aside until wanted.
- integrate the almond and coconut flour, xylitol, baking powder, psyllium husk powder and salt collectively in a medium bowl. Whisk to dispose of any lumps. Set apart.
- In a separate bowl, whisk the soya milk, avocado oil, 2 crushed eggs and vanilla essence together. add this aggregate to the bowl of dry elements and blend with a wooden spoon until nicely blended.
- Tip the dough out onto a generously floured, smooth work surface. the use of a rolling pin dusted with flour, gently roll the dough out to 1cm in thickness. Use a 6cm spherical cookie cutter to reduce 12 discs out of the dough. switch the discs to the prepared baking tray as you cross. Brush the discs with the beaten egg and bake in the preheated oven till golden brown, approximately 15 – 20 minutes.
- Serve the scones warm, with the cottage cheese, mashed berries and strawberries alongside.
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