Fit - Nic

PUMPKIN SCONE MIXTURE:

- 1 cup mashed pumpkin

- 1 cup buckwheat flour

- 3/4 cup plain flour

- 1/4 cup cacao powder

- 1/2 tsp all spice

- 2 tsp baking powder

- 60g coconut oil

- 1 Tbs honey

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RASPBERRY JAM:

- 2 cups frozen raspberries

- 4 Tbs chia seeds

- 2 Tbs water

- 2 Tbs maple syrup

- 1 Tbs coconut oil

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PEANUT BUTTER:

- Either home-made or store bought

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METHOD:

Preheat the oven to 180 degrees celsius.

Combine dry ingredients for the scone mixture in a large bowl and mix well. 

Add the coconut oil and honey to the mashed pumpkin and stir. Then add this mixture to the dry ingredients and mix well. 

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For the raspberry jam. On a medium heat in a small saucepan, squash the berries until smooth. Then lower the heat and add the remaining ingredients and stir until a jam like consistency forms. 

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In a muffin tray (sprayed with coconut oil). Spoon out half of the scone mixture into each muffin tin. Then spoon in 1/2 tsp of the raspberry jam and 1/2 tsp of peanut butter. Then cover this with some more of the scone mixture. 

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Place in the oven to cook for approximately 20mins.

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ENJOY!

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'Healthy Body, Healthy Mind, Happy Life'

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