GLUTEN-FREE SCONES AND CHIA SEED STRAW­BERRY JAM

The Star Early Edition - - ANGELA DAY VERVE -

Makes 12 scones 750ml Na­tures Choice Dream Scones Pre-Mix, gluten-free 60g but­ter 2 eggs 125ml but­ter­milk 1 beaten egg, for egg wash Pre­heat oven to 200°C and grease an oven tray with non-stick cook­ing spray.

Place the flour mix in a mix­ing bowl and rub in the but­ter with your fin­ger­tips to re­sem­ble bread­crumbs.

In a jug, whisk the eggs and but­ter­milk to­gether.

Add to the flour mix­ture and mix with a fork just un­til the mix­ture comes to­gether – do not over-mix.

Sprin­kle the work sur­face with rice flour or corn­flour. Turn the mix­ture on to the floured sur­face and roll out to 5cm thick­ness. Cut rounds out with a cookie cut­ter and place on a pre­pared oven tray. Brush with beaten egg.

Bake for 15-20 min­utes, un­til golden.

STRAW­BERRY JAM

Makes about 500ml jam

500g straw­ber­ries, hulled and chopped 125ml Life­style Food Xyl­i­tol 30-40 ml Life­style Food Chia Seeds Com­bine the straw­ber­ries and xyl­i­tol in a saucepan over a medium heat. Sim­mer un­til the fruit breaks down, 5-10 min­utes.

Add the chia seeds and sim­mer for another 5-10 min­utes un­til thick­ened. Re­move from the heat and pour into bot­tles. Keep this jam in the fridge.

If the jam is not thick enough for your lik­ing, stir in more chia seeds. It will thicken on stand­ing.

Other berries can be used in place of straw­ber­ries. A mix­ture of straw­ber­ries, rasp­ber­ries and blue­ber­ries is nice.

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