Eating healthy for me has come in stages. I have almost always eaten reasonably healthy, but about 5 years ago after reading Dr. Oz’s book I went to all whole grains and unrefined sugars. That in itself brought about a whole new challange to cooking, especially baking. Whole grains are just are not the same as white flour! I finally mastered that challange (mostly) and now here I am again trying to bake without dairy products. No butter! No Eggs! Goodbye old friends. Now what? After several failures of cookies, graham crackers, pastry dough, etc. I finally had success with these delicious scones. I hope to have many more successful attempts to follow and I’m sure that my healthy eating journey will evolve and change again as well. To quote an unknown author, “I may not be there yet, but I’m closer than I was yesterday”. For a gluten free scone see the notes.

Kristy

Ingredients:

  • 1 1/2 cups oat flour
  • 1 1/2 cups plus 1 tbsp old fashioned rolled oats (not quick cooking), divided
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 - 1/3 cup raw coconut crystals (depending on how sweet you want your scones, I use 1/4 cup)
  • 1/2 cup unrefined coconut oil
  • 1/4 cup plus 1 tbsp oat milk (or soy), divided
  • 1/2 cup pumpkin puree, not pie filling
  • 3 tbsp pure maple syrup, divided

Preparation:

  1. Preheat oven to 400 degrees.
  2. Place the oat flour, baking powder, baking soda, coconut crystals, salt and cinnamon in a food processor and pulse once or twice to mix.
  3. Add the 1 1/2 cups oats and process 20-30 seconds until the oats are broken up but not processed into flour.
  4. Add the coconut oil (break into chunks not one blob) and pulse several times until a crumbly meal forms.
  5. Transfer the mixture to a large bowl.
  6. In a small bowl mix together the 1/4 cup milk, pumpkin and 2 tbsp maple syrup.
  7. Pour the liquid into the oat mixture and stir gently until it’s combined but don’t overmix. You should have a slightly sticky biscuity type dough.
  8. Turn the dough out onto a baking sheet lined with parchment or silicone mat and pat it into a 3/4 inch thick circle.
  9. Score the circle into 10 wedges, like cutting a pie. Be careful not to cut through to the parchment or silicone mat.
  10. Mix together the remaining milk and syrup and brush over the tops of the scones. Sprinkle with the remaining oats.
  11. Bake 18-20 minutes, until the tops are golden brown. Cool and break apart the wedges to serve.

Nutritional Info:

Makes 10 wedges.

Serving size 1 wedge.

Nutrients per serving:  Calories: 239.5, Cal. from Fat: 117, Total Fat: 13g, Sat. Fat: 10.7g, Carbs: 26.6g, Fiber: 3g, Sugars: 7.2g, Protein: 3.5g, Sodium: 195mg, Chol: 0mg

Notes:

For a gluten free scone use gluten free oat flour and gluten free rolled oats and proceed as directed or replace the oat flour with 1/2 cup raw coconut flour,  1/2 cup brown rice flour and 1/2 cup sorghum flour. Replace the rolled oats with quinoa flakes. Start with 1/2 cup soy milk and add up to 1/4 cup more if the dough is too dry (I found that the gluten free flours really soak up the moisture so don’t be afraid to add the extra milk). Increase the coconut crystals to 1/2 cup. Unfortunately, while the gluten free scones were ok they were not nearly as good as the oat version.

Store leftovers in an airtight container for 2-3 days.

 

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