Protein Heroes: How to make Sweet Potato Scones.

These aren’t just scones – they’re ‘Protein Heroes’ designed to survive a backpack and keep you fueled on the trail.

Recipe:

Ingredients:

1lb red potatoes

2 cups of plain flour (GF works well as well)

2 teaspoons of baking powder

½ teaspoon of bicarbonate of soda

1½ teaspoons of ground cinnamon

¼ teaspoon of ground nutmeg

dash of sea salt

¼ cup of olive oil

¼ cup of yogurt

handful of raisins

2 tablespoons of agave syrup

Method:

1. Put a pan of water on to boil.

2. peel and chop up 1lb of sweet potatoes

3. put potatoes into boiling water and simmer for 10 minutes.

4. weigh the following into a bowl: flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, salt.

5. measure the following into a jug: olive oil, yogurt, agave syrup

6. add a handful of raisins to the dry mixture.

7. when sweet potatoes are soft, strain and rinse in cold water.

8. mash sweet potatoes. Now that our base is ready, let’s bring in those dry ingredients we prepped earlier to build the structure.

9. put oven on at 200C, 180C, 360F, or gas number 4.

9. add dry ingredients and stir in

10. add wet ingredients and stir in thoroughly

11. put a silicone liner on a baking tray (or use baking parchment)

12. measure the scones out using 1/3 cup.

13. bake for about 17 minutes.

14. leave to cool

15. enjoy

16. will keep for a week in the fridge, or a month in the freezer

Breakdown of Nutrients:

I have used the free version of the Chronometer app to provide these details:

per scone:

Protein – 4.2g – I normally have two for a snack, so that’s 8.4g of protein

Fibre – 2.3g

Fat – 6.5g

Calcium – 72.2mg