Recipes, Therese Elgquist

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Sweet Almond & Oat Scones with Chia Seeds

These naturally sweet almond and oat scones are truly delish. Try serving them with avocado and sprouts (yum!), or perhaps coconut cream and mashed berries? Thanks to the almond flour, they are both creamy, juicy and crispy at the same time.

To help strengthen the good bacteria in the colon, bake the scones at low temperature, around 212° Fahrenheit (or 100° Celsius), and wait for 1 hour before removing them from the oven. While you’re waiting, feel free to read some poetry or fold socks.

Sweet Almond & Oat Scones with Chia Seeds
(9 small scones)

1 cup almond flour
almost 2 cups oat flour
a few tablespoons oat flakes
1 Tbsp potato flour
1 tsp baking powder
1 tsp bicarbonate
2 Tbsp chia seeds
1/2 tsp salt
a handful dried fruits or berries, such as organic apricots or mulberries
5 Tbsp cold-pressed coconut oil, melted
almost 1 cup plant-based yoghurt

Preheat the oven to 212° Fahrenheit (or 100° Celsius) and finely chop the dried apricots. Mix all dry ingredients in a bowl, then add coconut oil and stir until crumbly. Add plant-based yoghurt and chopped apricots. Mix.

Form 9 small scones and place on a baking sheet. Bake in the middle of the oven for about 1 hour (or until crispy). Serve right away, for breakfast or together with a hot soup.

No oat flour? If you have run out of oat flour (or just don’t want to buy it), making your own is super easy. Add whole rolled oats or oat flakes to your high speed blender and mix. Done!

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  1. Christina Rosencranz write:

    Hi, there ladies
    I Love your book! This prompted me to search your site, which I will follow.

    Can I safely use my food dehydrator for your recipes requiring low cooking temps?

    1. Go! Whatever floats your vegetables!


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