Get a little creative with your favourite breakfast treat and try these naturally dyed scones for extra colour and flavour! Spinach, beetroot and pumpkin make these treats a savoury delight in the morning.

Makes 15 // COOKING TIME 28 min

INGREDIENTS
For the scones
1¾ cups flour
1 tbsp sugar
2 tsp baking powder
Pinch of salt
2 tbsp butter
½ cup vegetable purée
¼ cup milk
1 egg
For the vegetable colouring
One of the following:
100 g spinach, blanched and puréed with 1 tsp lemon juice
2 beetroots, steamed and puréed
125 g pumpkin, steamed and puréed

METHOD
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Sift the flour, sugar, baking powder and salt into a bowl. Mix.
3. Rub in the butter until the mixture forms crumbs.
4. Make a well in the centre and add the vegetable purée of your choice, milk and egg. Fold in until well combined.
5. Turn the dough out on to a floured surface. Roll out to 2 cm thick and cut out rounds.
6. Place the rounds on the baking tray and brush with milk.
7. Bake for 10–12 minutes. Allow to cool on a wire rack.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Make these gorgeous naturally dyed scones appeared first on MyKitchen.

This isn’t your average coconut hot chocolate! By adding naturally sweet ingredients such as dates, vanilla essence and protein powder, we’ve made this coconut and date hot chocolate more nutritious and filling.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
1 cup coconut milk
1 cup milk
3 dates, pitted and chopped
1 tsp vanilla essence
¼ tsp salt
¼ cup chocolate protein powder
⅓ cup cocoa

METHOD
1. Place the coconut milk and milk in a pot over medium heat. Add the dates and bring to a gentle simmer.
2. Whisking continuously, add the vanilla essence, salt, protein powder and cocoa. Cook for 5 minutes.
3. Blend until frothy. Divide between 2 mugs. Serve immediately.

Recipe and styling: Chiara Turilli
Photography: Samantha Pinto

The post Date and coconut hot chocolate appeared first on MyKitchen.

Get out the tea set for these ones. Our sweet little lemon meringue pies use natural sugar ingredients to satisfy that sweet tooth.

MAKES 3 small or 1 large pie // COOKING TIME 1 hour 20 min

INGREDIENTS
For the pastry
175 g flour
100 g butter, cubed
1 tbsp powdered xylitol (icing sugar-sized granules)
1 egg yolk
For the lemon curd
2½ tbsp cornflour
100 g xylitol (caster sugar-sized granules)
Zest of 3 lemons
125 ml lemon juice
30 ml orange juice
90 g butter
4 egg yolks
For the meringue
2 egg whites
¼ tsp cream of tartar
80 g powdered xylitol (icing sugar-sized granules)
1 tsp lemon juice

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Place flour, butter and powdered xylitol into a blender and whizz together until the mixture resembles fine breadcrumbs.
3. Add the egg yolk and 1–2 tbsp water and pulse for a few seconds until the pastry comes together. Add more water if needed.
4. Tip out on to a lightly floured surface and bring the dough together gently.
5. Place in the fridge for at least 30 minutes.
6. Roll the pastry out into a 3 mm thick sheet. Cut circles out for each tart tin and line – make sure to press the pastry into the corners of the tin.
7. Prick the base of the pastry with a fork, place a small sheet of baking paper over and fill the case with baking beans
8. Blind-bake for 15 minutes, then remove the beans and baking paper and bake for a further 10 minutes, or until the pastry is crispy and golden. Leave to cool.
For the lemon curd
1. Place cornflour, xylitol, lemon zest and lemon juice in a pot. Cook over medium heat.
2. Add the orange juice and 170 ml water and cook until liquid is slightly thickened. Once it bubbles, remove from the heat and add the butter. Whisk until combined.
3. Slowly beat the egg yolks in one at a time. Return the pot to the heat.
4. Allow the curd to cook for another 5 minutes, whisking continuously. It should thicken and stay smooth.
5. Remove from the heat and divide between the pastry cases.
6. Set aside while you make the meringue.
For the meringue
1. Preheat oven to 180°C.
2. Beat egg whites with an electric mixer until soft-peak stage. Add cream of tartar and beat until stiff.
3. Slowly add the powdered xylitol, beating well between each addition. The meringue should be fluffy and glossy.
4. Add the lemon juice and beat for 1–2 minutes.
5. Place in a piping bag with a star nozzle and pipe stars around the edge of the pie (making sure that the meringue touches the pastry).
6. Bake in the oven for 10-15 minutes to crisp the meringue and add some colour.
7. Allow to cool and serve.

Note: xylitol is lethal to dogs.

The post Lemon meringue pies appeared first on MyKitchen.