Cranberry + Orange Scone Bites

Cranberry + Orange Scone Bites

This really is the most wonderful time of the year! Christmas time is my absolute favourite.

Not only is it special in terms of having the family all together, something I appreciate even more now I’m getting older, but also all the lovely food and flavours that I associate with Christmas – warm spices like cinnamon, nutmeg and cloves. And fruits like clementine, cranberry, rhubarb, currents… Mince pies eh!? Whoever invented those is a genius. My mouth is watering as I type…

Here’s a simple little recipe I’ve developed, the perfect festive snack with a cup of warm cacao. It’s a sort of scone-come-cookie. Eat whole or slice into a ‘mini scone’ and top with a little butter if you like. I’ve tried both ways and both are equally delicious! They are dairy free and low in sugars; that burst of juicy cranberries really makes it though. *you can sub for currants/saltanas if preferred.

Ingredients (makes roughly 12):

1 cup wholewheat spelt flour

1/2 cup organic oats

1 egg

1 + 1/2 tsp ground cinnamon

2 tsp granulated stevia

1 tsp baking powder

1 tsp vanilla essence

grated zest of 1 small orange

juice of 1/2 small orange

1/3 cup hard coconut oil – then melted

1/4 cup dried cranberries

 

Method:

Preheat the oven to 180c. In a bowl, mix together all the dry ingredients including the orange zest and cranberries.

Pop your hard coconut oil into a separate dish and melt. Once melted, combine with 1 egg, the juice of 1/2 an orange and the vanilla essence. Whisk up.

Pour the wet mixture into the dry and stir until a dough forms. Add a little almond milk if it’s a bit stiff – the consistency should be squidgy but not overly wet.

Break sections away from the dough and roughly shape into small patties and place on greased bake sheet pan. I think I got 13 biccys from my mixture.

Bake for 12-15 mins until slightly golden. Let cool on a wire wrack and enjoy.

 

 

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