In celebration of launching our ‘new look’ Organic Tea collection, here is a wonderful and healthy scone recipe from my Healthy Baking Cookbook, that is simple to bake and really delicious. The pears are roasted in chai aromatics and the rolled oats add another layer of texture and goodness.
Pears have a low GI of 38 and they are also high in fibre as are chia seeds. Fibre speeds up the movement in the intestinal tract and is great for treating digestive symptoms like IBS and bloating. Spelt is an ancient grain that is related to wheat but has a lower gluten content so it’s kinder to the digestive system. Wholemeal Spelt flour offers a good source of fibre, so it can help keep you regular and help in lowering cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. Olive oil is my number-one favourite oil and I use it liberally in all types of cooking.
4 beurre bosc pears, finely chopped, skin on
1 teaspoon ground cinnamon
1 teaspoon extra virgin olive oil
240 g (2 cups) wholemeal spelt flour
2 teaspoon gluten-free baking powder
100 g cultured butter
250 ml buttermilk or almond milk
1 teaspoon raw honey
1 teaspoon vanilla extract
Add a handful of dark chocolate chunks.
Enjoy with a Healthy chef Gingersnap Chai Tea.
Serve with ricotta and a little honey, whole fruit jam or topped with almond or macadamia nut butter.