Almond & Apricot Scones

Great with the No Sugar Jam these scones will sweeten your little ones afternoon.

Makes 6 small scones.

Ingredients:
1 1/4 cup of Self-Raising Flour
1/4 cup Ground Almonds
1 Tbsp Baking Powder
50 g Coconut Oil set or cold
100 g Dates
1/4 cup of (dairy-free) Milk
6 dried apricots chopped

Preparation:
Pre-heat the oven at 220 C.

In a medium bowl, sieve the flour and baking powder. Add the ground almonds. Mix in the coconut oil with your hands until you achieve the consistency of breadcrumbs.

In a food processor, blend the pitted dates with the milk until the dates are chopped and mixed in with the milk. Add this mixture to the breadcrumb mix until you achieve a soft dough slightly wet. If needed, add teaspoons of milk.

Finally, add the chopped apricots.

Lightly flour a surface area and stretch your dough to the height of 2 cm. Using a 5 cm round cutter, cut rounds. Repeat until there's no dough left.

Place the scones on a baking sheet lined or greased and put then in the oven for 12 minutes or until golden brown.

Raw Raspberry Jam (No Sugar, no Pectin, no Cooking)

My girl loves fruit but berries were always her least favourite, so I've been thinking of different ways of adding berries to her meals. An easy way was to use jam but this was not ideal because not only had the fruit have to be boiled (thus losing nutrients) but I'd also need sugar or to add pectin. Then, I was mind-blown by this No Pectin Refrigerator Jam which uses chia seeds to set the jam! I couldn't have been happier. Izzie loved it too!

It has some crunch due to the raspberry seeds and the chia seeds. I'm thinking of sieving the raspberries and grinding the chia seeds just to see how it turns out. After all, I don't want Izzie to become one of those people who only like seedless jams.