Thursday again and time to link up with Susi over a Boca Frau. I think she's been peeking through my window because again this week we are on the same wave length. Both of us are doing scones. Maybe the Diamond Jubilee is to blame. Gettin' all fancy like.

     This week a healthy recipe, because I promised. Everyone seems to be getting fit and toned for summer so I give you this recipe to help along, courtesy of my friend Erin. It can be made gluten free and vegan.

Multigrain Scones

Ingredients

1 egg (or EnerG egg replacer)
1/4 cup maple syrup
5 tablespoons grape seed oil
1/8 teaspoon lemon zest
3/4 cup oats
1 1/2 cups spelt flour (or combination of rice, buckwheat etc.)
2 tablespoons millet
2 tablespoons pumpkin seeds
1/2 teaspoon salt
1 tablespoon baking powder
1 and 1/2 cups frozen berries
1/2 teaspoon cinnamon
1/2 cup milk alternative (almond, soy, rice etc.)

Topping (optional):

3 tablespoons lemon juice
3 tablespoons maple syrup

Directions

1 Preheat oven to 375 degrees.

2 Lightly oil a cookie sheet or use a nonstick pan.
3 In a large bowl, combine the dry ingredients including the lemon zest.
4 Mix the egg (or egg replacer), maple syrup, and oil together.
5 Slowly add the dry ingredients into the "egg", sugar and oil and mix into a thick dough. Add the "milk" and mix well.
6 Scoop up tablespoonfuls of the dough and drop onto the baking sheet leaving 2-inches of space between.
7 You should have enough for 8-10 scones.
8 Bake for 15-25 minutes, just until the crust is barely golden and the dough is dry.
9 Remove from the oven (and optionally, drizzle with lemon topping).
10 Let cool for 10 minutes.

Notes

You can use ground flaxseed to replace the egg. Whip 1 tablespoon of ground flaxseed with 3 tablespoons of water until you get a gelatinous texture similiar to egg whites. Great source of your omega acids and an excellent source of fibre as well.

You can use any vegetable oil instead of the grapeseed, same as if you were making muffins.

Use gluten free baking flour and oats to make this a gluten free treat. If you are just avoiding wheat, spelt flour is a great baking flour. Has kind of a nutty finish but a great texture similiar to wheat flour. Many people who are wheat rather than gluten sensitive are fine with spelt.

     A scone to have with your tea or coffee that you can feel good about. Enjoy.

Unfortunately, this is what's currently on my counter

I guess I can always wear a wetsuit to the beach

They're slimming right?