Spelt, Oat and Date scones

I am always on the lookout for delicious, healthy, breakfast recipes. Cereal has been entirely eliminated from my diet not just because of wheat but also because of their extreme processing and high sugar content that a majority of cereals contain. Bread is also limited although I came across a Fremantle bakery who produce a brand called "Whupper bread", a 100% Rye loaf, however at $6 a loaf, it's not something I take for granted and will only indulge in slice or two every so often. I find sometimes breakfast can get boring. Porridge, fruit, muesli, yoghurt, repeat. Breakfast in the morning needs to be easy, made quickly and at most times consumed fast, unless I negotiate with myself an earlier wake-up time (yeah, right).

So when I baked these, Pete gave me an enormous high-five. They must be good. Spelt is an ancient grain that is kind to the digestive system making it a great choice for those who have wheat sensitivities, has a low gluten content and is high in protein and fibre. They are perfect for breakfast topped with your favourite organic jam and complemented nicely with a cup of tea or an afternoon snack before a workout. Bliss!

Ingredients

2 cups wholemeal spelt flour

2 teaspoons allergy-free baking powder

1/2 teaspoon ground cinnamon

100 g of coconut oil

1 teaspoon vanilla extract

1 tablespoon honey

1/2 cup of your choice of milk (soy, dairy, nut, seed or rice)

1 cup fresh pitted dates cut into chunks

1 cup  rolled oats

*Makes 12 scones approx.

Preheat your oven to 200 C.

Combine spelt flour, baking powder and cinnamon.

Gently pour in the coconut oil and mix with your finger tips or a spatula.

Add the dates.

Combine milk, honey and vanilla separately, then pour into the dry ingredients.

Mix lightly to form a soft sticky dough.

Sprinkle half the oats onto a working surface and then place the dough on top, flattening down slightly, then sprinkle the rest of the oats on top.

Using a spoon, gather a small handful of the dough at a time, form into "odd shaped" balls and place onto a lined baking tray. Use the back of the spoon to flatten the balls slightly.

Bake for 20 minutes or until golden.

Serve warm or at room temperature.