ALMOND AND OAT SCONES WITH COCONUT YOGHURT AND STRAWBERRY CHIA JAM
It’s something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen.
200 grams oats
100 grams almond flour
2 tsp psyllium seed husk
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
0.5 dl / 0.2 cups cold pressed coconut oil
0.5 dl / 0.2 cups almond butter
3 dl / 1.3 cups unsweetened almond milk
Strawberry chia jam
2 dl / 0.8 cups frozen strawberries
0.5 dl / 0.2 cups water
2 tbsp chia seeds
Pre heat the oven to 235 degrees Celsius / 440 degrees Fahrenheit. Cook the strawberries in a small sauce pan with the water for a couple of minutes. Remove from heat. Mix until smooth using an immersion blender. Add the chia seeds to the strawberry sauce, stir and let sit for 30 minutes, stirring every now and then to avoid clumping.
Mix 2/3 of the oats to a flour. Mix all the dry ingredients in a baking bowl. Mix the rest of the ingredients in to a smooth mixture, pour in to the mixing bowl. Fold everything together in to a sticky batter. Form in to 8 scones and put on a baking tray. Bake the scones in the middle of the oven for 15-20 minutes, until they get lightly golden and crispy. Let cool for a bit
Serve the freshly baked scones with coconut yoghurt, strawberry chia jam and fresh basil.