Ingredients
- 1/2 cup oat flour, gluten-free
- 1/2 cup quinoa flour
- 1/2 cup almond milk (or other)
- 1/2 cup almond flour (with skins removed)
- 2 T arrowroot
- 1 egg
- 1/4-1/3 cup coconut oil (depending on how rich you want them)
- 1 T chia seeds
- 1/4 tsp salt
- 2 T medjool dates
- 1 tsp baking powder
- 1/2 cup currants (or skip for more savory version)
- 1/3 cup nuts or seeds of choice (1 c pumpkin seeds = nice savory version)
- 1 tsp spice combo (cinn, nutmeg or all cardamom w/pump. seeds)
Servings: people
Instructions
The Night (or Morning) Before:
- Mix the oat and quinoa flours together with the almond milk. Cover and leave to sit overnight (about 8 hours) to start the fermentation process and reduce the anti-growth hormone, phytic acid.
The Day Of:
- Put the soaked flours in the food processor with the almond flour, arrowroot, egg, coconut oil, chia, salt, and dates and mix until well combined.
- Let the mixture sit in the food processor for 5 minutes or so while you gather the other ingredients, letting the chia seeds plump up.
- Preheat the oven to 400 degrees and prepare a middle rack.
- Add the baking powder, currants if using, nuts and/or seeds, and spices and pulse gently to mix. Don't overmix.
- On a cookie sheet covered with parchment paper, spoon out your scones. For small scones, 1/4 cup of batter will produce about nine. For larger ones, use 1/2 cup of batter for 4-5.
- Bake the smaller scones for 10 minutes and the larger ones for 14-15 minutes. Let cool a few minutes and then enjoy!
Share this Recipe