We debated on having a left over pizza scramble or frittata this morning for breakfast. It's one of the best uses of left over pizza of any kind. But I had talked a big game about making scones this morning to have for the week and I felt compelled to pull through.
Last night I came up with the idea of using our scone recipe from last weekend and changing the ingredients. Instead of apple cinnnamon drop scones, I made fig & oat scones. Their kind of more like a biscuit, in that they are shaped differently and aren't quite as "hard" as a scone. Regardless they did not dissapoint. The recipe consisted of many of the same basic ingredients all baked in the oven for 10-15 min (or until golden brown) at 400 degrees.
Last night I came up with the idea of using our scone recipe from last weekend and changing the ingredients. Instead of apple cinnnamon drop scones, I made fig & oat scones. Their kind of more like a biscuit, in that they are shaped differently and aren't quite as "hard" as a scone. Regardless they did not dissapoint. The recipe consisted of many of the same basic ingredients all baked in the oven for 10-15 min (or until golden brown) at 400 degrees.
- 1 cup spelt flour
- 1/8 cup oat flour
- 1/4 cup oats
- 1 tsp cinnamon
- 4 tsp baking soda
- 1/2 tsp baking powder
- dash of sea salt
- 2 tsp honey
- 1/4 cup oil
- 1 splash of apple juice (maybe 3 tbsp)
- 1 cup Greek yo
- Juice 1/2 an orange
- 1/3 cup chopped figs
- handful of walnuts
Topping
- sprinkle of brown sugar
We whipped up some scrambled eggs with goat cheese and threw in a few capers, served with a side of fruit. Needless to say we have managed to hit all nutritional areas (carbs, fats & protein) and our bellies are now full to take on the day. Even thought it's going to be a lazy day....One can't relax on an empty stomach...haha.
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