Women's Fitness

106 womensfitness.co.uk| September 2016

NUTRITION

Always on the look-

out for interesting

meals to start the

day I regularly

make this for my

family and friends.

Nutritious filling

and different yet

familiar it ticks

all the boxes for a

special breakfast

dish. Being gluten-

free it is a very

crumbly scone but

no less delicious

for it. Instead of the

kale and nutmeg

you could add lots of

finely chopped chives

and cayenne pepper

or goat’s cheese

and chopped thyme

leaves. Black olives

and rosemary make

a good addition too.

Ingredients

(makes 9)

●A little olive oil

●1 small onion diced

●100gkalestalks

removed chopped

●200goat flakes

●1tspbaking powder

●½tspbicarbonate of soda

●½tspgratednutmeg

●1tbsp chia seeds

mixed with 2tbsp

water and stirred until

a thick gel forms

●60g cold butter (or

firmcoconut oil

hardened in the fridge)

cut into small cubes

●60ml apple purée

or apple sauce

●1 egg lightly whisked

1

Preheat the ovento

180°C/gasmark 4and

linea medium bakingtray

with bakingpaper. Heat the

olive oil in a pan add the

onion and sweat over a

gentle heat until soft. Add

the kale and sauté until

tender then processin a

foodprocessor or chop

finely byhand press out

any moisture and setaside.

2

Spoon half the oats into

the foodprocessor (no

needto rinse) and blitz until

very fine. Add the rest of

the flakes and pulseuntil

the larger ones are broken

down. Add the baking

powder bicarbonate of

soda nutmeg and some

salt and pulseto mix.

3

Add the butter or oil and

pulseuntil it resembles

wet sand. Add the cooled

kale and onion chia seed

gel apple purée and egg

and processuntil it comes

together. It should beon

the stickyside. Using a

spatula scrapethe dough

out onto the lined baking

tray.Forminto a square

2cm thick then score into

ninesquares leaving them

joined together. Bakefor

20-25minutesuntil golden

rotatingthe sheet halfway.

4

Slide aspatula

underneath to loosen

then separate the pieces

using aknife movethem

apart a little and return to

the oven for afurther 10-12

minutes. Cool ona wire

rack. Serve with butter

hollandaise and poached

eggsfor breakfast.

OAT AND KALE BREAKFAST SCONES

My three-year-old wolfs

these down so I can say

with confidence that it is

a family-friendly recipe.

However it does take

time to prepare and is

more of a weekend dish.

Be sure to use pumpkin/

squash that has a dry

flesh as this will give

you a malleable mixture

and not a sloppy mess.

The dukkha recipe

makes about two cups of

deliciousness to sprinkle

on salads avocado

toasties or baked

bananas or with olive oil

as a dip for crusty bread.

Ingredients (makes 24)

For the truf fles:

●1 medium dry-fleshed

pumpkin or squash peeled

seeds removed and cut

into medium dice

●½tbsp grapeseedoil or

meltedcoconut oil or ghee

plusextra for frying

●½tspcaraway seeds

●120gBrussels sprouts

trimmed halved and

very thinlysliced

●40g dried cranberries

roughly chopped

●Sea salt

For the dukkha:

●125gshelled unroasted

hazelnuts

●1tbsp cumin seeds

toasted in a dry frying

pan until fragrant

●1tbsp groundcoriander

●50g sesame seeds

toasted in a dry frying

pan until golden

●1tbsp (heaped) dried

mint (or use the contents

of a mint tea bag)

●2tspblack onion

(nigella) seeds

●1tspsea salt

●½tspfreshly groundblack

PUMPKIN SPROUT AND SAGE

‘TRUFFLES’ WITH DUKKHA