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Ingredients
- 225 g (8 oz/ 1 1/2 cups) stoneground wholemeal
- self-raising flour
- ½ tsp baking powder
- 1½ tsp ground cinnamon
- 55 g (2 oz/1/2 cup) ground almonds
- 10 g (1/4 oz/1/3 cup) sucralose (or raw sugar)
- 185 g (6 1/2 oz/1 cup) dried apricots, chopped
- 1 tbs sunflower or pepitas seeds
- 90 g (3 1/4 oz) light canola margarine, just melted
- 1 egg, lightly beaten
- 3 tbs buttermilk
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Line a large baking tray with baking paper.
2. Sift the flour, baking powder and cinnamon into a large bowl, then return any husks to the bowl. Stir in the ground almonds, sucralose, apricots and seeds. Make a well in the centre.
3. Combine the margarine, egg and buttermilk in a small bowl. Pour into the well in the dry ingredients and mix briefly with a fork until just combined.
4. Using 1 heaped tablespoon of batter at a time, put spoonfuls onto the tray, forming a little mound. Bake for 15–20 minutes, or until cooked—watching carefully that they don't burn. Leave on the tray for 2–3 minutes then transfer to a wire rack to cool completely.
