Yes, you read that right!
Scones that are healthy enough and nicely balanced in macro nutrients to have after a workout, what more could you want?!
Flourless workout scones
These scones are also flourless as I’ve created these during the Covid-19 lockdown and I know many people are struggling to find flour so by using oats and grinding them into a flour (easily done in any blender/food processor) they are more accessible than standard scone flour recipes and contain more fibre than white flour versions.
Vegan protein powder can be found in many places including Boots, superdrug, Holland & Barrett, large supermarkets, Amazon or online through your favourite brands site.
Not only are these tasty but they contain a good mix of carbs, protein, antioxidants plus lots of fibre. The carbs and protein are obvious for refuelling after a workout but the antioxidants are also beneficial in recovering from the workout which created a mild stress on your body, but this makes you stronger after you’ve repaired from it. Not to mention the potassium which aids muscle function.
The oats contain a type of mucilaginous fibre that is restorative for the gut plus the pea protein helps promote the growth of good bacteria in the gut that also prevent the overgrowth of the unhelpful kind.
Workout scones recipe (makes 4/5)
140g oats, ground into a flour
60g vanilla pea protein
3 Tbsp goji berries
45g dark chocolate, chopped (chilli or ginger flavour works best)
1 & ¼ tsp baking powder
1/3 tsp ginger powder
200ml chai/spiced tea or water/milk
1 Tbsp oil + 1/4 tsp apple cider vinegar (optional but will make the mix lighter)
optional: 2 scoops collagen, 1 tsp maca powder, 1 tsp chilli flakes
Note: This won’t work with whey protein as it’s much less absorbent and therefore won’t bind the mix well
Soak the tea bag (if using) + gojis together (helps soften them). Preheat the oven to 160c fan
Grind the oats in a blender to a course flour like texture
Mix together the dry ingredients and stir
Once the tea has soaked and cooled add the oil and vinegar, pour this into the dry mix and stir then leave for 10-15mins to absorb moisture and firm up slightly as it’s easier to shape this way
Bake for 18-20mins at 160c
Store leftovers at room temp in an air tight container for 1 day then keep in the fridge after this