Wow! Jul 13 was the day I’ve created another magic in my life. In fact, I was truly blessed by God. I’ve tested another scone recipe which is dairy, egg, soy free, agave sweetened. YES! I managed to find agave nectar in KL. agave nectar—a natural syrup from a cactus which is low on the glycemia index and often a safe alternative to most non-insulin dependant diabetics. It’s a Mexican products. I’ve been searching agave from internet and was about to order from internet. Costing was the issue which been holding me back from doing that. I’ve to admit that this recipe is very costing (all in organic ingredients). When come to think about health conscious, it’s definitely worth it. Organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs.
Pleased to share the recipe as below.
Ingredients
2 cups spelt flour / organic unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup fresh raspberries / sultanas
Directions
1. Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries / sultanas.
2. Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.
NOTES One Scone 168 cal, 7 gm fat, 0.5 gm sat fat, 23 gm carb, 3 gm fiber
Good Luck!
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