Vegan Protein Scones

by Adam Shabbo
These healthy oat flour scones are vegan, naturally gluten-free, and oil-free made with coconut yoghurt for a crumbly, subtly sweet, baked breakfast treat.
Ingredients
For the Scones:
  • 100g Oats
  • 150g Coconut Yoghurt
  • 1 Chia Egg (or regular egg if not vegan)
  • 15g of Vegan MISSFITS Vanilla Protein
  • 1 tsp of Vanilla Extract
  • 1 tsp of Cinnamon
  • 100ml Almond Milk
  • Handful of frozen Raspberries
For the Chia Jam:
  • 50g Frozen Blackberries
  • 2 Tbsp Chia Seeds

Method

  1. Preheat the oven to 190oc. Line or grease a muffin tin
  2. To make the chia egg combine chia seeds with water and set aside for 5-10mins
  3. Combine all the ingredients together in a mixing bowl, adding the milk last until the desired consistency is achieved. The consistency should be similar to porridge but not to runny
  4. Scoop mixture into the muffin tray. Bake in the oven for 30 mins
  5. Meanwhile make the chia jam by microwaving the frozen blackberries until warm and then mix in the chia seeds and leave to stand for around 15 minutes
  6. Remove the muffins from the oven to cool and keep in an air tight container in the fridge

Serve and enjoy! 

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