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06 March, 2014

Gluten Free Power Oat Barn Scone with Flaxseed, and Fresh Fruits (strawberry or banana)

I think this scone recipe is the easiest I've ever reinvented. I made couple times with either freshly chopped strawberries or sliced bananas, they are equally tasty and satisfying. Those scones are also low in glycemic index which is perfect for someone who is watching their sugar intake. You can eat them with strawberry jam or a bit whip cream on top, aw....  simply divine!!! 

Here is the recipe. 

Gluten-free Oat bran banana/strawberry Scones

2 cups (GF) oat bran

1/2 cup almond meal ( or you can put raw almonds in food processor to ground your own almond meal)  

1/3 cup ground Flax n' berries mix (sold at Whole Foods Market) 

1 scoop Whey Protein isolates (powder in a resealable bag sold at Whole Foods Market)

1 tsp. baking powder

1/2 tsp. sea salt


1/2 cup non-dairy milk/soy milk

1/3 cup oil/butter ; cut the butter to coarse cubes or just scoop the coconut oil out of jar (coconut oil works great and I personally like it over butter)  

2 Tbsp. honey or maple syrup or 100% coconut Palm sugar (stevia) 

Half banana sliced or 1/3 cups strawberries chopped 

Combine dry ingredients in a large bowl and then mix the wet ingredients in another bowl. Pour in wet ingredients into the large dry ingredient bowl until all is smooth but not over mixed. Last,  add your choice of fresh fruits in the mixture and gently fold it in the dough gently. 

Form the dough into a circle on a baking sheet or stone (oiled or lined with parchment paper) about 1″ thick and 8 inches across. Cut the dough into 8 wedges. Best yet, use a scone pan which is  pre-divided in to 8 triangle shapes. 

Bake in oven at 400F for 15-18 mins or until brown.

Ooh la la ~ exciting moment!

The strawberries keep those scones moist inside while it is still crunchy outside. 

Bon Appétit!!

xoxo Rachel 


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