I am always in search of new recipes to try out and this morning I found this delicious zesty scone recipe that Delicioulsy Ella shared for the easter weekend (have a look http://deliciouslyella.com/zesty-easter-scones/)   

However I really wanted to create a sugar free savoury version to pass along to my clients who are gluten free, dairy free, wheat free and dealing with various food intolerances.  The result was delicious and reminded me how enjoyable playing around with new recipes can be.  What will you put into your savoury scones?

* Please note that a few of the scones in the picture do have organic goats feta on them, as they were for my boyfriend to enjoy when he gets home from work

Makes 12 Scones

INGREDIENTS
200g Gluten Free Oats
200g ground almonds
1 tsp dried basil (or fresh *)
1 tsp dried rosemary (or fresh *)
1 tsp dried thyme (or fresh *)
1/2 cup of unsweetened almond milk
1/3 cup of water 
1 flax egg (1 tbsp. ground flaxseed with 3 tbsp. water)
3 tbsp. extra virgin olive oil or coconut oil
sea salt and pepper

* It's always a great idea to use fresh herbs when you can to boost your overall health through their various healing properties.

DIRECTIONS

Preheat the oven to 180C, and grease a muffin tin

Place your ground flax egg with the water into a small bowl and combine, allow to sit for 10 minutes until it thickens

Place the oats in a food processor and grind until it forms a flour, then add it to a bowl with ground almonds and your other ingredients including the flax egg

Mix to combine and then divide the batter into 12 muffin cups, bake in the oven for 20 minutes until just browned.  Serve with raw organic butter, coconut butter, or even coconut oil.  

Have a Happy & Healthy Easter!

 Since I have been working at Eden Cafe in Witney, Oxfordshire where I help part time with menu planning and recipes I have been inspired by creating delicious gluten free, vegetarian and/or vegan dishes.

This week I decide to make this delicious mini tart to serve along with our mixed salads (which change daily) and it ended up being delicious as well as nutritious.

For those of you looking to make something different for lunch or dinner for at home or work her is the recipe, please feel free to add any vegetables to top off the tart.  

TART BASE:
Source: Honestly Healthy
1 cup of ground gf oats
1 cup ground almonds
1 tbsp. ground flaxseed mixed with 3 tbsp. water (set aside to thicken 5-10 minutes)
1-2 tbsp water
1 tbsp extra virgin olive oil or coconut oil

Mix all the ingredients in a bowl and then press into 6 mini tart tins or alternatively a large tart tin with a removable bottom (key otherwise you won't be able to get the tart out)

Preheat the oven to 175C and bake for around 15 minutes until just browned slightly

HUMMUS:
2 cans of organic chickpeas
1 clove of garlic minced 
6 tbsp. extra virgin olive oil
Juice from 1 small lemon
3 tbsp. of tahini

Add to a food processor and combine until smooth then spread into your mini tart shells to create thin layer make sure you have enough for each tart

TOPPING:
Cut the butternut squash into small 1 inch cubes, drizzle with a bit of coconut oil and cumin seeds (about 1-2 tsp) then increase the oven temperature to 180-200C and bake until tender.  Cut 1 red pepper in half and then bake in the oven with a bit of coconut oil for 15-20 minutes until soft.  Remove and allow all of the vegetable to cool ( you can cook these ahead of time and use them on salads or for other dishes through the week)

Top your tarts with the roasted vegetables and enjoy with a mixed leaf salad.