Even though in the UK we celebrated our Mother’s Day a few weeks ago, I have followers who celebrate theirs tomorrow. So for those of you from the US, Canada, Australia, Germany, Italy, the Netherlands … to name just a few, here’s a sweet idea to give to your mother (or prepare for yourself as a bariatric-friendly treat) on this very special day!
Afternoon tea is usually a tricky affair after WLS but not if you indulge in a bariatric-friendly cake or some scones (to serve with low-sugar jam/jelly or other preserves and yogurt, low-fat cream or fat-free creme fraiche). I have a fail-safe bariatric scone recipe on the website (see here) but here’s an additional one that uses carrots for sweetness. It is also well-matched here with pumpkin seeds and sultanas/seedless white raisins but I have also had success with adding poppy seeds and grated lemon instead – your choice.
CARROT, ORANGE AND SULTANA SCONES
225 g plain flour/2 cups all-purpose flour
2 tsp baking powder
50 g/4 tbsp low-fat spread (I used Flora Light Spread)
2 tbsp granulated sweetener (I used Truvia)
100 g/1 cup grated carrots, squeezed to remove excess juice
50 g/1/3 cup sultanas/seedless white raisins
25 g/2 tbsp pumpkin seeds
125 ml/1/2 cup skimmed milk, plus a little extra for brushing
1 tsp vanilla extract
1. Preheat the oven to 200 C/400 F/gas mark 6.
2. Sift the flour and baking powder into a large bowl and, using your fingertips, rub in the low-fat spread until well blended.
3. Stir in the sweetener, carrots, sultanas/seedless white raisins and pumpkin seeds. Make a well in the centre and pour in the milk and vanilla.
4. Using a table knife, bring the mixture together to make a firm dough. Pat out to a thickness of about 2 cm/3/4 inch and, using a 6 cm/21/2 inch cutter, stamp out 8 rounds.
5. Transfer to a non-stick baking tray, brush the tops with a little extra milk and bake for 15-18 minutes, until well risen and golden. Leave to cool on a wire rack before serving.
WLS PORTION: 1/2-1
V suitable for Vegetarians
CALORIES PER SCONE: 165