Monday, April 5, 2010

Date Multi-grain Scones

Dates Multi-Grain Scones

1 cup all purpose flour
1 cup whole wheat flour
2 tbs whey protein (I used the one from Herbalife)
1 ¼ tbs baking powder
¼ tsp baking soda
1/3 cup butter cut in small pieces
½ tsp Madagascar ground vanilla
½ tsp salt
6 tbs sugar or agave syrup
1 cup milk (more if needed)
½ cup oats
½ cup dried dates
¼ cup flex seeds
¼ cup toasted sun flower seed

Preheat the oven at 450 F.

In a large bowl, mix all dry ingredients (if using agave syrup, mix it with the milk). Cut in the butter and mix with your hands until it breaks into pea size pieces. At this point, you can keep the mixture in the refrigerator for the next day. Incorporate the milk and barely knead till all ingredients are incorporated. You don’t want to over knead and develop gluten.

Lightly flour a flat surface and transfer the dough. Flour a rolling pin and roll the dough until it is ¼” thick. Cut it in squares and transfer to a prepared baking sheet with non-stick oil. Bake for about 12 minutes. Remove from heat and let them rest for about 10 minutes. Enjoy while still warm with a glass of cold milk. HMMMM!!!


Carree Sue said...

can't wait to try this one, how did it affect the hypoglycemia?

Arizona Vanilla said...

Not at all. The agave syrup has a low glycemic content so it worked out really good in this recipe.

Thanks for asking!