Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.
Tuesday, 19 March 2013
Blueberry Burst Scones with Qi’a Recipe
Every month, the Howley Estates Wellness Team posts recipes and new products on their Facebook page. This month, one of the new products was Qi’a cereal by Nature’s Path. I wrote a review on that here.
Below is an adapted recipe for Blueberry Scones. These were awesome - soft, moist and had a slight chew factor. The cereal was a great addition to these because the Chia seeds expand in liquid and create a moist texture.
They were not really sweet as there was only 1/3 cup of brown sugar in the whole recipe. However, they are great paired with some butter (or butter substitute) and my personal favorite – peanut butter. My non-GF DH also gobbled them down – so they really are good!
* 1 1/2 cups all purpose gluten free flour (I used Cusine Soleil)
* 1/2 cup Qi’a Cranberry-Vanilla Cereal
* 1/3 cup Compliments Organic brown sugar
* 1 teaspoon baking soda
* 1 tablespoon baking powder
* 1/2 teaspoon fine sea salt
* 1 cup milk mixed with 2 teaspoons lemon juice (I used almond milk)
* 1/4 cup Compliments Organic sunflower oil
* 1 cup fresh or frozen blueberries (or peeled chopped apples or pears)
* Additional Qi’a Cranberry-Vanilla Cereal for sprinkling on top Directions:
1. Preheat the oven to 375°.
2. In a large bowl, combine the flour, Qi’a, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the milk and oil. Make a well in the dry ingredients, pour the wet mixture into the dry and mix together with a wooden spoon or spatula, stirring with as few strokes as possible. Lightly fold in the blueberries or chopped fruit.
4. Scoop the batter on to parchment lined baking sheets, making 12 scones total.
5. Sprinkle with additional Qi’a. About a teaspoon of each per scone (this is optional)
6. Bake for 12-14 minutes or until tops are lightly browned.