These are guilt free treats for before or after your workout session! Packed with protein, healthy carbs, gluten free, sugar free and vegan, you can't go wrong with these.
They're delicious served warm but just as good cold. Why not try making them for friends to have with a nice cup of tea or coffee!
Preheat the oven to 180 degrees Celsius and line a baking tray with great proof paper.
Place your flour and coconut oil in a bowl and slowly bring together into a breadcrumb using your fingers. Don't overwork the mixture or it will become heavy and dense.
Now mix in the bicarbonate, Splenda and protein powder. Once these ingredients are evenly distributed throughout the mixture, slowly add dairy free milk to combine the mixture into a ball. Again don't overwork the mixture or it won't be light and fluffy!
Place the dough onto a floured worktop and roll out until 3-4 centimetres thick. Cut out your scone shapes using a round cutter and place these into your baking tray. Brush the top with the dairy free milk in order to create a nice glaze once baked.
Bake for 15-17 minutes until slightly risen and golden brown.
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.
(makes around 16)
- 400g spelt flour
- 200g coconut oil
- 1 teaspoon bicarbonate of soda
- 4 scoops Neat Nutrition Vanilla Vegan Protein
- 6 teaspoon Splenda
- Dash of dairy free milk
Nutritionals per serving: Calories = 224 ; P = 9.2g, C = 16.7, F = 13.2g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used