So when the weather gets grey and rainy, all I want to do is bake. Lately, I’ve been on this health kick chowing down on copious amounts of quinoa (pronounced KEEN-WAH) and substituting all sugar/sweeteners for Raw Agave from my favorite Ultimate Superfoods.
So when I woke up yesterday morning and was craving a warm doughy breakfast as opposed to the quinoa porridge I usually make, I got to baking buttermilk scones. But instead of loading them with refined sugar and flour, I substituted for whole grain and raw agave. Let me tell you, healthy baking is a work in progress because you know and love what the full fat/full calorie version tastes like. So putting together a healthy counterpart that you’ll like just as much is not an easy feat.
Although these were made with half the butter, raw agave, whole grain flour and a mixture of buttermilk and skim milk the end result was still a sweet fluffy breakfast pastry. I’m not going to lie and say that without calories I wouldn’t reach original recipe but hey I think I’ve formed a basis for the healthy pastry marriage.