FLAXSEED CHEESE SCONE with MCT OIL
24th June 2020
FAT: 31.99g PRO: 11.26g CHO: 4.17g Kcals: 350
Notes
Mo’s tip: This makes a good packed lunch.
Ingredients
- 20g MCT oil
- 21g Ultra Fine Fiberflour from Lonjevity Foods
- 15g Golden Omega Milled Flaxseed(Virginia Harvest)
- 12g Cheese Mature Cheddar
- 14g Yogurt, greek style, plain
Instructions
- You will need 2g BARKAT baking powder
- Preheat oven to 190c/Fan 170c/ Gas 6
- SOAK THE FLAX in 30mls hot water for at least 10 mins (the longer the better)
- Mix soaked flaxseed with the yoghurt & oil,
- Mix in the flour with the baking powder & grated cheese
- This should form a stiff dough. To get a good shape place in two non-stick muffin moulds or you can just shape into one large or two small scones on a non-stick baking tray but they do flatten out a bit as they tend to spread
- Cook for approx 12- 15 mins depending on size
- This is a high fibre recipe
- Other Oil can be substituted ie Olive or sunflower if not required for MCT diet
- For additional fat serve spread with butter
© 2026 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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