Scones and a spot of tea anyone? These Raspberry and coconut scones are gluten free, vegan and incredibly delicious. Paired with some coconut yoghurt, honey and jam you can’t go wrong.
2 cups rolled oats
½ cup coconut flour
1/4 cup desiccated coconut
1/3 cup coconut sugar
1 tablespoon baking powder
1 teaspoon sea salt
¼ cup coconut oil, melted
1 cup almond milk
1 cup raspberries, mashed with a fork until a raw ‘jam’
Preheat the oven to 375°F and line a baking tray with parchment paper.
In a food processor grind the oats down to form a flour. Add to a bowl and mix in the coconut flour, coconut sugar, desiccated coconut,baking powder and salt. Sir in the almond milk and melted coconut oil.
Turn the dough out onto a floured surface, and knead. Divide the dough into 6-8 pieces and shape into scone ’rounds’.
Bake for 20-25 minutes or until golden brown. Remove the scones from the oven and leave to cool. Serve with the smashed raspberries on top – and your choice of honey, coconut yoghurt or your favourite nut butter!