Health knowledge made personal
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That’s right, friends. Gluten-free, dairy-free scones that my partner’s gorgeous sister made right before leaving. With a hot toffee tea from the Tea Centre, I tasted like I was at high tea with the queen of England. Or at least, the prime minister of Australia.  Tea with the P.M. Fancy, hey? Recipe: Gluten-Free Scones A few notes about the scones: They are yummy when they are first made, but only reheat so-so. They also taste like bricks then when they are cold. So, I’d recommend eating them fresh out of the oven, or flash freezing them when they are done, and reheating them from the freezer. Makes between 6-10, depending on desired size Prep time: 15 minutes Cook time: 20-25 minutes 2 cups GF Plain Flour (sifted)1. Preheat oven to 200 degrees celcius (or 390 farenheit) Dust a baking tray with flour, or line with a silpat.2. Combine butter into flour and xantham gum in a large bowls, using fingers until it resembles breadcrumbs.3. Make a hole in the centre of the mix. Add the soy milk gradually until mixture forms a soft dough, adding more milk if required. Turn out onto a floured bench, kneeding gently until smooth, but no more than that.4. Form dough into scones of desired size – they won’t change shape much in the baking.5. Brush the tops with egg white so it browns in the oven.6. Bake for 20-25 minutes until brown. Transfer to a wire rack. Serve warm with butter, jam, cream, or almond butter. Enjoy!
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I gotta case of the Tuesdays!
And a happy one it is, too, as I slept from 10 till 8. Of course, that pushes getting back on my normal work-out schedule off by yet another day, but thats ok, because I have a rocking one planned for after today’s lunch!
Workout of the Day:
Breakfast:
Two scrambled egg whites, two rice cakes (one with sabra hummus, one with tofu cream cheese) and a side salad, all of which I gobbled down before I snapped a photo. I can’t tell you it looked all that exciting, so I’d rather share these…
SCONES!
Gluten free scones