Model and food blogger Rozanna Purcell has jumped on board with Temple Street Hospital, opening up her recipe book to support their Great Irish Bake campaign. We took the opportunity to nab the secret to her delicious Apple, Cinnamon and Walnut Scones...
"These can be eaten alone, without any spreads or jams as they have a lot going on with the natural sweetness from the apple and a little bit of bite from the walnuts. I substituted pear one of the days and it was equally as nice so I would recommend trying that also!"
INGREDIENTS
*Makes 8
- 1 cup coconut flour
- 2 1/2 cups almonds ground
- 2 tbsp baking powder
- 3 eggs
- 3/4 tbsp honey *depending how sweet you like it
- 1.1/2 tbsp grass – fed butter or coconut oil
- 6 tbsp milk – I used rice milk
- 1 tbsp cinnamon
- 1 apple-1/2 grated and halved chopped into small chunks
- Handful of walnuts broken into pieces
- Capful of almond essence
METHOD
- Preheat oven to 190ºC – important
- Stir together the ground almond, coconut flour, baking powder and cinnamon.
- In a separate bowl using a fork whisk the eggs, honey, essence, melted butter or oil.
- Combine the wet and dry mixtures forming a slightly crumbly dough.
- Add in the rice milk or other non dairy milk, this should form a dough, not too wet or dry.
- Using your hands mix in the walnuts and apple.
- Taking sections, press the dough down to about 2″ and mold into your preferred shape.
- Place on a lined tray and bake for 26 minutes cover after the first 15 minutes with tinfoil to avoid the tops looking over done.
As ambassador for Temple Street’s Great Irish Bake Campaign, proudly supported by Tesco, Roz is turning her passion for food into good by encouraging families, businesses and schools to dust off their aprons on April 17th to raise funds for sick children. Register today to host a cake sale and help Temple Street raise €150,000 from this year’s campaign.
