BLUEBERRY BREAKFAST SCUFFINS
Makes 8.
A healthier scone/muffin made from whole food ingredients and without refined sugar.
The dates give it a lovely sweetness and the blueberry added antioxidant power.
INGREDIENTS
1 ½ cups oat flour (choose uncontaminated oats for GF)
¾ cup rolled oats (not quick cook) and for GF as above
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
1 teaspoon cinnamon (my favourite is Ceylon cinnamon)
½ cup chunky date paste (see notes)
½ cup non dairy milk
1 tbsp lemon juice
1 cup frozen or fresh blueberries
METHOD
Preheat oven to 180°C (350° F). Combine flour, oats, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.
Make the date paste. Carefully stir the 1/2 cup of chunky paste into the dry mixture and then add the milk & lemon juice. Mix carefully but do not overmix. Let mixture sit 5 minutes before folding through the blueberries.
For rustic looking scuffins place large spoonfuls of the mixture on a baking tray lined with non stick baking paper or silicone mat. For a nice round scuffin use a 1/4 measure & just run the cup under hot water each time and the scuffin mixture will drop out easily. Bake for 15-18 minutes, or until set or firm to the touch & golden on top. Cool slightly to let them firm up before moving to a wire rack to cool completely - enjoy!
NOTES
To make date paste for this recipe it’s normally a 1:1 ratio dates to hot water but for this recipe use 1.5 cups chopped dates to 1 cup hot water and blend BUT removing a chunky ½ cupful first before continuing to blend till smooth. Store any leftovers in a sterilized jar in the fridge or freeze.
Original recipe idea from Veggies Don’t Bite.com