Every year winter hits and I go into a citrus frenzy. I can’t get enough oranges, lemons, and grapefruits! It’s my body’s natural way of preventing me from getting sick and I’m loving the recipes I’ve been creating because of it. I have always been a fan of lemon poppyseed baked goods, but have yet to find a healthy version in stores. So I got to work in the kitchen and came up with these lemon chia seed scones that are naturally gluten-free from oat flour and refined sugar-free because I sweetened them with honey. Hello happiness 🙂
This morning I got up and immediately started making these scones so I could have them for breakfast. As I put them in the oven and shut the door, I realized I forgot to add the honey. That’s quite a disaster! So I got to work on a second batch where I didn’t forget the sweetener. Our dog Charlie was sleeping right next to the oven and didn’t even flinch when I yelled and proceeded to bang around the kitchen. Christmas really tired him out. Lazy animal (but so cute!).
Change up your morning oatmeal routine by making scones instead, or enjoy them with a cup of coffee as a mid-afternoon snack. There is no wrong time to eat these. With 2014 fast approaching, many of you will be making resolutions to lose weight or eat healthier. Who knew scones should be part of your new diet? To health, happiness, and scones 🙂
Lemon Chia Seed Scones
vegan, gluten-free, dairy-free
makes 6 large scones
2 cups oat flour (use certified gluten-free oats if necessary)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chia seeds
1 Tbsp coconut flour
1/4 cup coconut oil, hardened in the fridge
1/4 cup honey (or favorite liquid sweetener such as maple syrup)
1 egg (1 Tbsp ground flax + 3 Tbsp water for vegan egg substitute)
1/2 tsp vanilla
1 Tbsp lemon juice
1 Tbsp lemon zest, or orange zest
1. Preheat oven to 350 F and line a baking sheet with parchment paper. If making your own oat flour, add two heaping cups of old-fashioned rolled oats to the base of a food processor and process for 10-15 seconds, or until four-like consistency is reached.
2. Add baking powder, baking soda, coconut flour, and salt to the oat flour in the food processor. Process 5 seconds. Add the chia seeds and process 3 seconds.
3. Take coconut oil out of the fridge and break apart into small chunks. Add coconut oil pieces to the food processor and process 5 seconds. Add egg (of flax-egg), honey, vanilla, lemon juice, and lemon zest. Process until just combined.
4. Using a spatula, scrape dough out onto prepared baking sheet. Let sit about a minute to allow coconut flour to absorb some of the moisture. Form dough into a circle, about an inch thick, and cut into six triangles.
5. Bake for 15 minutes. Take out of the oven and using a sharp knife, separate the pieces. Bake another 3-5 minutes to allow the edges to get crispy. Cool on a wire rack.
6. Drizzle with sweet lemon cashew glaze and enjoy!
Sweet Lemon Cashew Glaze
vegan, gluten-free, dairy-free
2 Tbsp cashew butter (other nut/seed butters are fine)
1 Tbsp raw honey
1 Tbsp coconut oil, melted
1 tsp lemon juice
Mix everything together until smooth. Drizzle on top of scones right before eating them. Store leftover in an air-tight container in the fridge. When ready to use again, simply heat up until it is a liquid.