However I really wanted to create a sugar free savoury version to pass along to my clients who are gluten free, dairy free, wheat free and dealing with various food intolerances. The result was delicious and reminded me how enjoyable playing around with new recipes can be. What will you put into your savoury scones?
* Please note that a few of the scones in the picture do have organic goats feta on them, as they were for my boyfriend to enjoy when he gets home from work
Makes 12 Scones
200g Gluten Free Oats
200g ground almonds
1 tsp dried basil (or fresh *)
1 tsp dried rosemary (or fresh *)
1 tsp dried thyme (or fresh *)
1/2 cup of unsweetened almond milk
1/3 cup of water
1 flax egg (1 tbsp. ground flaxseed with 3 tbsp. water)
3 tbsp. extra virgin olive oil or coconut oil
sea salt and pepper
* It's always a great idea to use fresh herbs when you can to boost your overall health through their various healing properties.
Preheat the oven to 180C, and grease a muffin tin
Place your ground flax egg with the water into a small bowl and combine, allow to sit for 10 minutes until it thickens
Place the oats in a food processor and grind until it forms a flour, then add it to a bowl with ground almonds and your other ingredients including the flax egg
Mix to combine and then divide the batter into 12 muffin cups, bake in the oven for 20 minutes until just browned. Serve with raw organic butter, coconut butter, or even coconut oil.
Have a Happy & Healthy Easter!