Oat Scones

Benefits of low gluten grain, slow releasing energy, essential fats from chia seeds and cinnamon to help counteract the sweetness, great as an after school snack for children.

Ingredients

• 2 1/2 cups rolled oats + 1/2 cup extra for rolling
• 
1 tablespoon ground chia seed or flaxseed
• 
1/2 teaspoon bicarb soda
• 
1/4 cup manuka honey/coconut nectar
• 
1/4 cup coconut oil
• 1 teaspoon ground cinnamon or mixed spice
• 
1 teaspoon vanilla
• zest from 1 orange
• 
1 ripe banana
• 120 g (4 1/4 oz) organic chopped dates (pitted and halved) or raisins

Method

Preheat your oven to 180 C. (160 C Fan assisted)

Combine 2 1/2 cups of oats, honey, oil, cinnamon, orange zest, vanilla, banana and bicarb into a food processor.

Mix for about 15 seconds in the food processor until the scone mixture comes together to form a soft dough.

Add the dates/raisins last of all and blend again.

Spoon the scone dough into a bowl and allow to rest for 15 minutes.

Then place onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.

Flatten down slightly and cut into rounds.  You should get 8 rounds.

Place onto a baking tray lined with baking paper.

Bake for 20 minutes until golden.

Remove from the oven and cool.

Enjoy with manuka honey or whole fruit jam (St Dafour).