Traditional Scottish skon recipes contained no fat at all. They were eaten immediately, warm and fresh, as these should be. Enjoy them with low-sugar jam.
1 cup old-fashioned oats1 1/4 cups whole wheat pastry flour1 teaspoon sugar/agave nectar
1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups nondairy milk
1 tablespoon lemon juice or vinegar
1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups nondairy milk
1 tablespoon lemon juice or vinegar
sprinkle with raw sugar (optional)
Preheat oven to 400ºF. Grind the oats to a fin meal in a dry blender. Pour into a medium bowl and add the flour, sugar/agave, baking soda, and salt. Mix well.
Preheat oven to 400ºF. Grind the oats to a fin meal in a dry blender. Pour into a medium bowl and add the flour, sugar/agave, baking soda, and salt. Mix well.
Mix the nondairy milk and lemon juice or vinegar in a small bowl. Pour into the dry mixture and stir briefly with a fork. Drop by large spoonfuls onto 2 nonstick baking sheets, making 12 mounds. Smooth the tops a bit with a wet fingertips. Bake for about 15 minutes. Split with a fork while still hot.
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