Scones make for a healthy alternative to cookies or biscuits.
These scones are full of goodness boasting quinoa, rye, wholemeal flour and coconut oil.
Strawberries and lemon give the traditional scone a fresh twist. And no need for jam. Strawberries included – calories saved!
Strawberry and Quinoa Scones
YIELD: 8 – 10 scones
PREP: COOK: TOTAL TIME:
These scones make for a healthy alternative to cookies or biscuits.
What You Need:
1/2 cup cooked quinoa1/2 cup wholemeal flour1/2 cup rye flour1/4 cup raw cane sugar1 tbsp baking powder4 tbsp coconut oil1/2 cup unsweetened coconut milk1 tsp freshly squeezed lemon juice1/2 tsp pink Himalayan salt4-5 fresh strawberries
What to Do:
- Preheat the oven at 220°C/425°F.
- In a food processor add the rye and wholemeal flour, the baking powder, the raw cane sugar and the coconut oil, and process to obtain fine crumbles. Add the cooked quinoa, the unsweetened coconut milk and freshly squeezed lemon juice, and pulse to obtain a thick dough.
- Wash the strawberries with plenty of water, then cut them in cubes.
- Remove the dough from the food processor, and place it on a well floured surface. Add the strawberries and knead the dough two or three times, to incorporate.
- Roll the dough into a 1 inch high rectangle and cut it in squares, circles or any other shape you prefer. Line them on a baking sheet covered with parchment paper, and bake for 15-20 minutes. Allow scones to cool before serving.
Strawberry and Quinoa Scones was last modified: June 22nd, 2020 by