Low Gi Wholemeal And Spinach Scones |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A Low Gi savoury scone using wholemeal flour and linseeds with fresh spinach. Frozen spinach is also good for this recipe. Makes a great snack or breakfast. Keep fresh in the fridge in an air-tight container. Ingredients:
2 cups wholemeal flour |
1/2 cup wheat germ |
baking powder |
salt |
100 grams butter |
pepper |
30 grams parmesan cheese |
1/4 cup linseeds |
2 cups fresh spinach, washed and chopped coarsly |
1 cup milk |
Directions:
1. In a large mixing bowl mix the wholemeal flour, wheat germ, baking powder and salt until well combined. A very handy way to mix wholemeal and baking powder is to place in a freezer bag and tie the end, tossing the flour and powder inside until well combined.
2. Cut butter into small cubes. allow butter to get to room temperature. and rub into flour mixture, until it resembles bread crumbs.
3. add pepper, parmesan, linseeds, spinach to flour mix and stir through to combine as much as you can. To this mix add the cup of milk and mix with a blunt knife.
4. Turn out on floured surface. You may have to add quite a bit more flour – the ratio in this recipe is under experimentation. I coated the dough ball with approximately 1/4 cup extra wholemeal flour.
5. Flatten dough with the palm of your hand, working lightly to squeeze any edges into a large oval. Cut with scone rounds or into squares with a knife.
6. Bake in a moderate to high oven (180 - 200 Degrees Celsius) for about 20 mins. Remove from oven and allow to cool. Enjoy with fresh ricotta cheese and tomato to top.
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