If the weather forecast is anything to go by, Sydney is in for a lot of rain over the weekend.*
But you know what? We’re not complaining. Cozy days in are the perfect excuse to catch up on some well-deserved down time, and one thing that never fails to disappoint on a rainy day is a good old baking session.
To celebrate the launch of Jessica Sepel’s new JSHealth app, she shares with us an exclusive, members-only recipe that’ll inspire you to get creative in kitchen. Just like all Jess’s recipes, they are free from refined sugar and are a guilt-free option when you feel like something sweet.
All you need is a cup of chai tea and you’ve got yourself the perfect afternoon treat (and leftovers for days to come).
*Disclaimer: You don’t not have to be in Sydney, or anywhere rainy to enjoy these!
Happy baking!
Jessica Sepel’s Healthy Cinnamon & Walnut Scones
Makes: 8
Ingredients
For the dry mixture:
- 2 ½ cups almond meal
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1-2 tsp ground cinnamon
- ¼ cup walnuts, crushed
- 3 tbsp coconut sugar (optional)
- 4-5 dates, chopped (optional)
For the wet mixture:
- 3 tbsp melted coconut oil
- 2 tbsp rice malt syrup or maple syrup
- 3 eggs (2 for the mixture, 1 for glazing)
- 1 tsp vanilla extract (optional)
For the topping:
- sprinkle of cinnamon
- 1–2 dates, chopped
- handful of walnuts
Method
Preheat oven to 180°C or 360°F. Line a baking tray with baking paper.
Combine the dry ingredients in a medium bowl, stirring well to remove any lumps.
Whisk together wet ingredients in another bowl.
Pour the wet ingredients into the bowl with the dry ingredients and mix well until it forms a dough. Kneed the dough a few times.
Take a small handful of mixture and roll it into a scone-like shape, basically an uneven circular shape.
Whisk the remaining egg and use a pastry brush to glaze each bun with a little egg.
Place the tray in the oven and bake for 20–25 minutes or until the scones are golden and cooked through.
Remove the scones from oven and leave them to cool for 5–10 minutes.
Top each scone with more cinnamon, crushed walnuts and chopped dates.
Store in an airtight container for 3–4 days.
