Oatmeal Spelt Honey Scones

  • 2 cups Spelt (or your choice of flour) 1 cup Spelt & 1 cup baking mix/other flour also works great!
  • 1 scoop Grown American Superfood Powder (can do 2 scoops if you want it a little sweeter)
  • 2 teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • 3 ½ oz melted butter or alternative (I use coconut oil)
  • 1 teaspoon vanilla extract or paste
  • 1 tablespoon raw honey
  • ½ cup milk or milk substitute
  • Add in an extra ½ Tablespoon of milk or milk substitute for each scoop of Grown American Superfood Powder that you include in the recipe
  • 1 cup pitted dates or figs cut into smaller pieces (can be dried or fresh)
  • 1 cup rolled oats
  • *Can add in 1/2-3/4 cup of chocolate chips and/or dried coconut if desired

Preheat oven to 200 degrees C/400 degrees F Combine flour, baking powder, Grown American Superfood Powder and cinnamon in a bowl
Gently rub in the butter or butter substitute with your fingers Add the dried fruit
Combine the milk (or milk substitute), honey, vanilla in a separate bowl, then pour it into the dried ingredients Mix lightly to form a soft sticky dough
Sprinkle half of the oats onto a sheet pan (lined or unlined – the oats make it not stick)
Flatten down slightly then sprinkle the rest of the oats on top Gently press down until the scone dough is about 1 inch (or 2 cm) thick
I find it easier to bake first, cut later, but if desired, you can cut them into rounds or holiday cookie shapes with cutters or into squares with a sharp knife before cooking Bake for 20 minutes or until lightly golden brown Serve warm or at room temperature

Gluten-Free Quinoa & Chia Quick Bread

  • 1 ¾ cups (300 g) of uncooked quinoa
  • 2 fl oz/1/4 cup (60 g) whole chia seeds
  • 1 cup (250 ml) water (use ½ to soak chia seeds and other half when combining all ingredients in food processor)
  • 2 fl oz / ¼ cup (60 ml) olive oil (or olive oil substitute)
  • 1-2 Scoops Grown American Superfood Powder
  • *Add 1 – 1 ½ Tablespoon of water for each Grown American Superfood Powder scoop
  • ½ teaspoon baking soda
  • Juice from ½ lemon
  • *Optional additions: ½ – ¾ cup small raisins, finely chopped pitted dates, nuts. Or, sprinkle with pumpkin or sunflower seeds before baking!

Heat oven to 350 degrees F
Oil a loaf pan

Overnight: Soak quinoa in plenty of cold water in the fridge, making sure that there is excess water so quinoa does not soak it all up and dry out Soak chia seeds in ½ cup water – this can also be done overnight. Stir it 2-3 times at beginning to mix chia seeds well with water

Preparation: Preparation: Preheat oven to 320 degrees F (160 degrees C) Drain quinoa and rinse very well through a sieve. Drain water from quinoa really well.
Place quinoa in food processor
Add chia gel, ½ cup water (+ extra Tablespoons), olive oil or substitute, Grown American Superfood Powder, baking soda, sea salt and lemon juice
Mix in food processor for 3 minutes. The dough should resemble batter consistency with some whole quinoa remaining in the mix Spoon into a loaf tin lined with baking/parchment paper on the base and all sides
Bake for 1-1 ½ hours until firm to the touch and it bounces back when pressed with your fingers. Remove from oven.
Cool for 30 minutes in tin/loaf pan. Remove from baking tin and continue cooling on a rack. It should be slightly moist in the middle and crisp on the outside. Can serve it cold or toasted in a toaster oven with butter & cinnamon, jam, ricotta cheese & jam, nut butters, banana slices, etc.

It can be stored in the fridge for a week; frozen for 3 months.

You can use this recipe for a thin pizza crust, or use the batter to make pancakes or crumpets and drizzle with maple syrup, butter & sliced banana!