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gut boosting pumpkin scones

“bone broth and resistant starch provide a one-two punch of gut boosting goodness”

what you need

400g   almond meal
1 tbsp  chia seeds
1 tbsp  green banana resistant starch (we used Natural Evolution Green Banana Resistant Starch)
2 tsp  baking powder
1 tsp  cinnamon
1/4 tsp  salt
200g  roasted jap pumpkin with skin on
2 tbsp  almond milk
1 tbsp  bone broth concentrate ( we used Meadow and Marrow Natural Bone Broth)
25g  organic grass fed butter
1   egg
1 tbsp sesame seeds (or any other seed of your choice)

what to do

Heat oven to 180°C

Puree roasted pumpkin in a food processor with almond milk and the bone broth concentrate.

Melt butter.

Mix dry ingredients in a bowl. Then add egg, butter and pumpkin mixture to the dry ingredients. Mix together until a dough is formed.

Divide the dough into two. Make each section into a ball.

Place the dough onto a lined baking tray. Press the dough ball into a circle. Cut a small cross on top of the dough and sprinkle with your seed of choice.

Place in oven for 15 minutes or until golden and cooked through.

Once cooked, cool for 10 minutes.

Can be served warm or cold. Try it with your favourite nut or seed butter, raw honey and a cup of rooibos tea!

Recipe adapted from Meadow and Marrow.

 

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