Tag: whole food

Working out what to have for a picnic or in lunchboxes can be a bit challenging at times, especially when you are eating with food intolerances or starting to follow a whole-food plant-based diet. For me, sandwiches tend to be off the menu so I’m always looking for something that’s satisfying, super tasty and not going to make me feel bleurgh at the end of the meal.

I am a big fan of scones – there’s already two recipes on my blog, these sweet dairy-free scones (one of my earlier recipes and so not quite as healthy as nowadays!) and these lovely savoury pumpkin scones. So why the need for another one? Surely two is enough?

Firstly, I don’t think you can ever have enough scone recipes! But apart from that, these savoury scones push the flavour boundaries further than the pumpkin ones, and contain a cheap, easy and super-nutritious vegetable – carrot.

I’ve already talked about how healthy carrots can be with my post earlier this week here. They can also be a useful agent in low-fat whole-food baking, acting as an egg and butter replacement whilst adding in some nutritional goodies at the same time. Carrots are complimented by a number of other flavours including mixed herbs, nutritional yeast (for that slight cheesy flavour) and a little mustard, all of which feature in this recipe.

If you suffer from food intolerances that mean yeast or mustard are off the menu, then you can just up the other flavours and not miss out on the lovely savoriness of these scones. And if you can’t have either, then just top up on the herbs, add a little extra salt and make them anyway for they will still taste wonderful.

Rather than going for whole-meal flour, I’ve started to use spelt for much of my baking. This older strain of wheat seems to be less of a challenge to many people’s digestion compared to modern fast grown wheat. It has a slightly nutty flavour and produces slightly lighter, fluffier scones than whole-wheat flour. Of course if you have an allergy or an intolerance to gluten, spelt is not for you. Fortunately, these scones work well with a good gluten-free flour mix like Dove’s Farm so you don’t have to miss out.

I like to make these scones in two round batches and then cut then into triangles. It saves time as you don’t have bother rolling out the dough and cutting them into shapes (and risk losing the air bubbles that make them light and fluffy) and you don’t end up with leftover dough that ends up getting thrown away. They do well in the oven too, producing a more even bake. Finally, if you make too many to eat in one or two sittings, then these freeze really well, perfect to grab for a quick lunch or snack.

So why not give these yummy savoury scones a try over the weekend? They are so worth the effort. And if you do, don’t forget to let me know how you get on.