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
- 50g Frozen Blackberries
- 2 Tbsp Chia Seeds
Method
- Preheat the oven to 190oc. Line or grease a muffin tin
- To make the chia egg combine chia seeds with water and set aside for 5-10mins
- 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
- Scoop mixture into the muffin tray. Bake in the oven for 30 mins
- 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
- 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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