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Gluten free oat flour scone with ground flaxseed, chia seed and dry nectarine!

By now you probably can tell that I am a huge scone fan. I love scones but I can't really seem to find the perfect gluten-free scone with low Glycemic index out in the market. I know, there are Vegan variety available but most of them use sugar cane or agave syrup which doesn't really fight the craving nor hunger but makes the blood sugar spikes up and down. Then I'd crave for more snacks later on, so, what's the point of eating those, right?? Well, I don't have diabetes but I do demand all the ingredients to be top quality and meet my high healthy standards... which I know, you'd say, make your own then!! So this is exactly what I did and I am always on the lookout for a perfect scone recipe. 

The fun part of making my own scones is "the various dry ingredients" I can roll inside my scones.  I have tried raisins, slivered almond, cranberries, blueberries, strawberries, bananas, goji berries, and even flaxseed and whey isolated protein powders. Ha, if I want to make my own, it won't hurt just make it like a perfect meal with all the nutritions packed into one, right?




This time, I added "Chia seed" and I love the tiny crunchiness when chewing down the scones. Another thing of making scones is you probably have to see if you are allergic or just a bit sensitive to xanthan gum since some people feel bloating after consuming it. I actually eliminate it in most of my scone recipe but this time, I feel like I want to make this version of scone a little "chewy" with the sensation we get from regular gluten/wheat scones. Well, it is a food additive and even though I only use 1/2 tbs, you might use it in your own discretion. 


See those tiny dots (flax n' chia) and purple/orange (nectarine), don't those scones look so tasty or what?? 

Okey, cut the talking, here is the recipe. 

INGREDIENTS:


1/2 cup (3 oz.) oat flour (you can grind your own)

1/2 cup (3 oz.) gluten-free flour mix ( plus more for kneading)

3 tablespoons coconut palm sugar (vanilla flavor)

1 1/2 teaspoons baking powder

1/2 teaspoon xantham gum

1/4 teaspoon sea salt

2 tablespoons cold (can even be frozen) coconut butter

1/4 cup ground flaxseed mixed with berries

1/4 cup chia seed

1/4 organic dry nectarine (chopped or sliced into pieces) 

1 egg yolk 

1/2 tbsp vanilla extract 

1/3 cup Greek yogurt

50ml milk/soy/almond milk of ur choice

DIRECTIONS:


1. Preheat the oven to 425 F and line a baking sheet with parchment paper.

2. Combine the dry ingredients in a mixing bowl. Whisk to blend.

3. Grate/crumb the coconut oil over the dry ingredients and combine with a fork or your fingers to the texture of dry ingredients. Add the nectarines and toss to coat with the flour mixture.

4. Separate the yolk into a 1 cup glass measure. Add 1/3 Greek yogurt and milk equal 1/2 cup and whisk to blend. Add the cream mixture to the dry ingredients and stir until the dough comes together into a ball. Turn the dough onto a well GF floured surface and knead 3-4 times.

5. Form the dough into a 3/4 inch round, pat with the little cream remaining in the measuring cup. Cut into 8 wedges and place on the prepared baking sheet.

6. Bake for 12 minutes or until golden brown and use a toothpick to test the middle part. Clean toothpick means it's done in the center.  Let cool for a few minutes before serving with butter and your favorite jam.

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