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Strawberry Oat Flour Scones

January 5, 2017 · Natalie 95 Comments

These healthy oat flour scones are naturally gluten-free, and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!

Posting more on Instagram Stories is an unwritten goal of mine this year. By more I mean at all. And unwritten because actually including it in the goal list sounded like too much commitment considering my track record with Snapchat. But so far I’ve been ~~doing pretty well~~ not completely failing at sticking to it. I know it is the sort of thing that once I get in the habit will be no big deal, but making it past that 21-days-of-consistency-to-form-a-habit mark is proving to be a challenge.

I like the impermanent, no-frills nature of IG Stories. But sometimes I get lost in the creative process and forget to whip out the phone and share the fact that I baked muffins. Or I have those days where I just feel like hiding from all things social media in the offline world far away from comments and likes and 15 second videos. It’s not a very practical thing to do as a blogger, but I am sure you know the feeling.

Spontaneous IG story-ing doesn’t often happen when I’m in that kind of mood, even though logically I know it only takes 2 minutes to take a photo, try to think of something clever to write on it, realize I have nothing so use cute emojis to distract from that fact, and post it to my story.

Anywho…that was a lot of rambling to say I’m going to try but I promise nothing. Except oat flour scones, those I can safely promise at this point.

If you follow me on Instagram and saw my stories from the past week or so, you would be expecting to see these scones show up on the blog any day now. Scones trial 1, trial 2, and trial banana all made an appearance there.

Trial one was good, but a little too moist–like a triangular muffin. They needed more crusty crumbly biscuit-vibes.

With a few tweaks, trial two came out of the oven with perfect crusty-golden corners, a crumbly but still moist middle, and a shorter ingredient list actually! Proof that temperature and a few more minutes of baking can make a big difference.

Trial ~~three~~ banana was for my hardcore HCLF fruit-loving friends to find a fat-free fruitier option instead of the coconut butter used in the original recipe. And it turned out even better than I was expecting. They do have a slightly chewier texture and dry out faster, but as long as you eat them while they are warm and freshly baked they are delicious!

Besides the texture, one of my favorite things about these scones is the not-too-sweet taste. Less sugar obviously makes them more morning appropriate too, and it also makes them more topping appropriate. When I say topping I’m thinking peanut butter or vegan butter or (my favorite) JAM! Okay I may be a little bit biased towards fruity, but in my mind any biscuit-like bread just begs for a thick layer of berry jam spread on top. You could stick with strawberry jam to match the berries baked in, or get really crazy and mix things up with blueberry or raspberry jam.

Whatever suits your scone-eating fancy!

Strawberry Oat Flour Scones

★★★★★ 4.9 from 13 reviews

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 scones 1x

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Description

These healthy oat flour scones are naturally gluten-free and oil-free made with coconut butter or low-fat with banana for a crumbly, subtly-sweet, baked breakfast treat!

Ingredients

Scale

2 ½ cups rolled or quick oats
¼ cup coconut sugar
1 tbsp baking powder
1 tsp vanilla extract
1 tsp lemon juice
Pinch of salt (optional)
1/3 cup coconut butter (*see notes for a fat-free option)
2/3 cup non-dairy milk
1/2 cup frozen strawberries
Optional: coconut butter glaze

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Instructions

Preheat the oven to 425F.
In a high speed blender, grind the oats into a fine flour.
Transfer to a mixing bowl and add the coconut sugar, baking powder, vanilla, salt, and lemon juice. Mix briefly to combine.
Soften the coconut butter by microwaving for 15-20 seconds. It should be easy to scoop out, not dry and crumbly. Add the coconut butter (or chilled banana). Use your hands to work it in until the texture is crumbly with small pebble-sized pieces.
Add half of the non-dairy milk. Use your hands to mix/knead the dough. Add the rest of the milk slowly until you have a slightly sticky dough. Do not over work it, knead with fingertips just until combined.
Add the frozen berries (I pulsed frozen strawberries in a blender for smaller pieces) and mix.
Shape the dough into a circle at least 1 inch high and about 8 inches in diameter.
Cut into 6 triangles and transfer to a baking pan lined with parchment paper.
Bake for approximately 15 minutes at 425F or until golden brown on the edges.
Remove from the pan, cool briefly, and then enjoy plain or with topping/spread of choice!

Notes

*To make them fat-free, replace the coconut butter with 1 medium ripe and chilled banana. You may need to decrease the amount of nondairy milk slightly with this option, start with 1/2 cup and adjust as needed.

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Berry Kombucha Overnight Oats

January 2, 2017 · Natalie 24 Comments

Berry Kombucha Overnight Oats are a healthy breakfast with a deliciously unique tangy-meets-sweet taste that delivers fruit, fiber, and probiotics all in one jar!

I have been obsessed with kombucha lately.

The first time I tried kombucha I thought it was deceivingly disgusting–looking so fruity and sweet but tasting like vinegar. Slowly sip by sip I started to tolerate it, but only the really fruity flavors like strawberry and mango that helped to mask that unmistakeable fermentation tang. But now I’m in so deep on this kombucha love that I find myself going for the funky flowery flavors like hibiscus and lavender, or even the ginger variety!

I must confess, I haven’t bravely ventured into trying the ones with chia seeds floating in them yet. Like a weird cross between beverage and chia pudding, two things I’m not sure I ever really wanted to combine. But I shouldn’t knock it until I try it.

Kombucha seems to be a love it or hate it topic, but with most foods I think it’s possible to bridge that gap. Acquire the taste if you wish to. And one of the best ways to do that is to use the food as an ingredient. At least that usually works best for me.

Case(s) in point: Larabars helped me discover my love of dates. Fruity frosty frappuccinos helped me warm up to turmeric. After dozens of batches of these donuts I adore the very-distinct-and-at-first-odd taste of cassava flour. And I am slowly working my way towards loving coconut flour too, one recipe at a time.

So if you hate kombucha but want to love it, perhaps these overnight oats can help you get used to the flavor.

If you like kombucha but don’t love it enough to want to drink it all the time (even though that’s an expensive habit unless you make your own), perhaps these overnight oats can help you learn to love it.

If you already love kombucha and want to try a new and different way to use it, these overnight oats could again be the answer.

I personally fall into the last category. And my obsession with kombucha coupled with the deliciously unique tangy-meets-sweet taste is what makes me love this probiotic-rich breakfast in a jar. It’s also requires very minimal effort to throw together, which always calls for bonus points in my ~~book~~ kitchen.

The basic liquid to oat ratio is the same for any overnight oat recipe: 1 part oats to 2 parts liquid. That usually means 1/2 cup oats to 1 cup liquid for a single serving. I tested this recipe using all kombucha for the liquid and it was a little too strong and not creamy enough. Half kombucha and half non-dairy milk (I used coconut) was the perfect balance of creamy and kombucha-bold. I do recommend adding 1-2 tablespoons of sweetener, I used maple syrup. And chia seeds are always a nice addition to make your overnight oats extra thick.

You can of course use any favorite kombucha brand or variety. In this recipe I used the GT’s Synergy hibiscus flavor. And to compliment that I blended up a quick berry smoothie to pour on top for extra fruity contrast. And maybe possibly also because the glass was too big for the oats alone and would’ve looked silly sitting there only 3/4 full.

Tip! If you are on the fence about kombucha, try the GT’s Strawberry Serenity flavor. Out of all the GT’s flavors, I’ve tried (which is most of them) it is the sweetest and fruitiest. I have no affiliate with GT’s or anything, that is just the most widely available brand.

Mix, or better yet, shake it all together. Then all you have to do is excitedly wait for breakfast tomorrow. Be sure to screw on the lid super tight so none of the fermented probiotic goodness slips out overnight. I’m not sure if that is actually possible, but better not risk it!