Lunch: Cinnamon, Apple, and Oat Scones Recipe | MyRecipes

Recipe by Robert Landolphi Sorghum flour and brown rice flour give these scones a heartier texture that mimics the wheat-based variety. Serve them with a mug of hot chocolate or mulled cider for a delicious breakfast or as an afternoon snack.

This recipe includes fertility superfoods such as:

Cinnamon, Apples, Brown Rice

Health and fertility benefits of Cinnamon, Apple, and Oat Scones Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

4.2 ounces sweet white sorghum flour (about 1 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
1 cup certified gluten-free quick-cooking oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely diced peeled Granny Smith apple
1/4 cup cinnamon-flavored baking chips
1/2 cup low-fat buttermilk
1/4 cup applesauce
White rice flour, for dusting
1 egg white, lightly beaten
2 teaspoons turbinado sugar or granulated sugar

Instructions

Preheat oven to 400 °.
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, oats, and next 7 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apple and baking chips. Add buttermilk and applesauce; stir just until moist.
Turn dough out onto a surface lightly dusted with white rice flour. Pat dough into an 8-inch circle; cut into 14 wedges. Place wedges on a baking sheet lined with parchment paper. Brush egg white over surface of dough; sprinkle with turbinado sugar. Bake at 400 ° for 14 minutes or until golden brown. Remove scones from baking sheet to a wire rack. Serve warm.

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