Sunday was a thunderstorm kind of morning.
It was also a lay in bed, lazy, light candles, drink coffee kind of morning.
Then I got hungry.
This was breakfast Sunday.
I needed something hearty.
But healthy too.
Oh, and sweet double too!
Welcome to my life 🙂
So then I made some scones.
These things are super oat-y, chock full of all the good stuff…apples, pecans, raisins, and coconut.
Because you know I like to throw the kitchen sink in my scones.
Bang, bam, butter.
- 1.5 c. gluten-free oat flour
- 3 T. coconut sugar
- 1 t. baking powder
- ½ t. baking soda
- 1 t. ground cinnamon
- 3 T. extra-virgin olive oil
- ½ c. unsweetened, vanilla almond milk mixed with ½ T. apple cider vinegar
- ½ c. gluten-free rolled oats
- ½ of a small, honey crisp apple, peeled, cored, and chopped
- ½ c. raisins
- ½ c. chopped, raw, pecans
- ½ c. unsweetened, shredded coconut
- Preheat the oven to 350 degrees F.
- Grease a 9-in. pie plate w/ cooking spray.
- In a large mixing bowl, combine the oat flour, sugar, baking powder, baking soda, and cinnamon.
- Stir in the evoo & almond milk and apple cider vinegar mixture until a dough begins to form.
- Fold in the oats, apple, raisins, pecans, and coconut.
- Press the dough into the prepared pie plate.
- Bake for 20-25 minutes, or until the scones are lightly golden.
- Let them cool slightly, cut into triangles and serve warm w/ vegan butter & a drizzle of maple syrup.