FLOURLESS CHERRY + CASHEW SUPER SCONES

{ THERE’S NOTHING BETTER THAN A FRESHLY BAKED SCONE STRAIGHT FROM THE OVEN. IT MIGHT BE MY ENGLISH HERITAGE, BUT I JUST CAN’T GO PAST THEM. KINDA LIKE A CAKE AND BISCUIT ALL ROLLED INTO ONE HAPPY PACKAGE, THEY’RE THE ULTIMATE HYBRID. WHILST WE MIGHT BE SKIPPING THE CLOTTED CREAM (I KNOW, *EYE ROLL*) THEY’RE SUPER TASTY AND HIGH IN PROTEIN. WRAP ONE UP AND THROW IN YOUR BAG FOR AN AFTERNOON PICK-ME-UP. }

{ INGREDIENTS }

1 cup raw cashews

3⁄4 cup natural vanilla protein powder (or additional cashews)

1⁄4 cup arrowroot powder

1 teaspoon gluten-free baking powder

1⁄2 teaspoon sea salt flakes

1⁄4 cup coconut oil, melted

1 organic free-range egg

3 tablespoons rice malt syrup

1 teaspoon natural vanilla extract

1 cup cherries (fresh or frozen)

{ METHOD }

Preheat the oven to 180°C and line a 22cm cake tin with baking paper.

Add the cashews to a food processor, then blend into a powder.

Add the cashews to a large bowl, then mix in the remaining dry ingredients.

In a separate bowl, whisk the wet ingredients together, then pour into the dry ingredients and mix well.

Fold through the cherries and pour the mixture into the cake tin.

Bake for 30 minutes, then remove and leave to cool for 10 minutes before slicing and serving.

Prep time:  
Cook time:  
Total time: 40 MINUTES
+ 8 +

HEALTHY STUFF 

Cherries are rich in vitamins, minerals and antioxidants. While fresh is best, feel free to substitute frozen in this recipe when they are out of season. You can also try other small fruits, such as strawberries or blueberries – whatever you can lay your hands on so that you don’t miss out on these! Studies show a high intake of berries (and their antioxidants) have a beneficial effect on cardiovascular health.

Recipes extracted from LOVE MOVE EAT by Sally O’Neil, Bauer Books, rrp: $34.99  

AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD, WWW.THE-FIT-FOODIE.COM AND WWW.MAGSHOP.COM.AU

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Categories: SWEETS: BAKING.