Lemon Chia Seed Scones
- 2 cups oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Healthworks Chia Seeds
- 1 tablespoon coconut flour
- 1/4 cup Healthworks Coconut Oil, melted hardened in the fridge
- 1/4 cup honey (or favorite liquid sweetener such as maple syrup)
- 1 egg
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest, or orange zest
Sweet Lemon Cashew Glaze
- 2 tablespoons cashew butter (other nut/seed butters are fine)
- 1 tablespoon raw honey
- 1 tablespoon Healthworks Coconut Oil, melted
- 1 teaspoon lemon juice
- Preheat oven to 350 F and line a baking sheet with parchment paper. If making your own oat flour, add two heaping cups of old-fashioned rolled oats to the base of a food processor and process for 10-15 seconds, or until four-like consistency is reached.
- Add baking powder, baking soda, coconut flour, and salt to the oat flour in the food processor. Process 5 seconds. Add the chia seeds and process 3 seconds.
- Take coconut oil out of the fridge and break apart into small chunks. Add coconut oil pieces to the food processor and process 5 seconds. Add egg (of flax-egg), honey, vanilla, lemon juice, and lemon zest. Process until just combined.
- Using a spatula, scrape dough out onto prepared baking sheet. Let sit about a minute to allow coconut flour to absorb some of the moisture. Form dough into a circle, about an inch thick, and cut into six triangles.
- Bake for 15 minutes. Take out of the oven and using a sharp knife, separate the pieces. Bake another 3-5 minutes to allow the edges to get crispy. Cool on a wire rack.
- For Drizzle: Mix everything together until smooth. Drizzle on top of scones right before eating them. Store leftover in an air-tight container in the fridge. When ready to use again, simply heat up until it is a liquid.