180° Recommends – making Protein Scones this morning.
I have the luxury of working from home this morning so thought I’d whip up something a bit different for breakfast. If you’ve got 1/2 an hour to spare they are seriously worth it. The 1/2 hour is literally the cooking time, all you do is mix all the ingredients in a blender and pop them in the oven.
We recently bought Anna Sward’s – Protein Pow(d)er Cookbook and I’ve been steadily working my way through some of Anna’s super recipes.
As I don’t eat breads or pastas anymore I do find that I miss the texture of bread or having meat, veggies and/or salad in a roll, wrap or sandwich. These scones however, really hit the spot this morning. I put some thyme in to add a bit of extra flavour; Anna suggests rosemary or sundried tomatoes.
Next time I’ll try adding some strong tasting cheese, but they don’t really need it as the sea salt gives them plenty of flavour.
All the ingredients were found in our local Tescos Extra, so I didn’t have to mess around ordering stuff separately from my weekly shop.
Nutritional Info for 1 scone:
111.5 Kcals, 11.8g Protein, 8g Carbs, 2g Fat, 3.2g Fiber
What do you need?
1 Cup Liquid Egg whites, 1/2 cup unflavoured pea protein powder, 1 cup rolled oats (gluten free or regular), 1/4 cup coconut flour, 1/2 teaspoon baking powder, 1/2 teaspoon sea salt.
How to make them:
Preheat the oven to 175°c (or 350°). Mix all the ingredients in a blender or food processor. Scoop up a good amount of mixture and put blobs of the mixture onto a greased tray or into some large cupcake/ muffin wrappers. Bake for 25-30 minutes.
Enjoy!
