Now lunch doesn’t have to be boring, or just some leftovers from the night before! Why not make a batch of these delicious Mediterranean Scones packed with wholegrain flour, olives, sundried tomatoes and vegan feta!
Did you know that wholegrains are packed full of wonderful nutrients that white flours have been stripped of….wholegrains in their purer form contain;
🌱fibre which help to support the health of our gut! Our beneficial gut bacteria thrive on fibre and use this as fuel, they produce short chain fatty acids which actually supports the lining of our digestive tract and colon.
They are particularly high in B vitamins, including niacin, thiamine, and folate. B vitamins are needed for energy production, cell growth, brain function, proper nerve function, digestion, aids in the conversion of food to energy, maintain health skin and heart health.
Wholegrains contain many types of plant compounds that play a role in preventing disease. These include polyphenols, stanols, and sterols.
Many compounds found in Wholegrains act as antioxidants to support health and they also provide good quality protein source boasting several grams of protein per serving.
90g spelt flour
80g organic plain flour (or use all spelt flour)
1 tsp baking powder
1/4 tsp salt
50g vegan butter
90ml oat milk (with a squeeze of lemon)
10 olives chopped
5 sundried tomatoes chopped
Vegan feta crumbled
Pre Heat oven to 220C/fan 200C/gas 7 and place a baking tray into the oven to heat up.
Put the milk into a jug along with the lemon juice abs set aside
Tip the flours into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Add the olives, sundried tomatoes and feta with a little chopped parsley and mix in.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Cut into 6 equal pieces and pop onto the warm baking tray. Brush over a little more oat milk and pop into the oven for around 15 minutes or until golden
Remove from the oven and allow to cool and enjoy