These healthy beauties are a cross between a comforting bowl of oatmeal and a satisfying scone. Sturdy enough to be sliced and toasted, serve them with almond or walnut butter and your favorite marmalade: all the pleasure and none of the (pain) of conventional breakfast pastry. Note: the oats need to be soaked for 8 hours or overnight, but don’t underestimate the pleasure that comes from executing an advance plan and using fermented oats!
The recipe was inspired by one that Uncle Howard sent from the UK – thanks to him and others for keeping the suggestions coming.
Vegan Oatmeal Currant Scones
1 cup GF oats
2 cups water
1 tablespoon apple cider vinegar
1/2 ripe banana, mashed
1 tablespoon flaxseed meal (remember, you can grind your own in a coffee mill)
2 tablespoons coconut oil, melted
1 tablespoon coconut flour
1/2 teaspoon ground cinnamon, plus a little extra to dust on the top of the pre-baked scones
1/4 teaspoon sea salt
1-2 teaspoons finely grated orange rind
1/2 cup organic currants
1. Combine the oats, water, and vinegar in a glass jar with a perforated lid (so air can escape.)
2. The next morning, strain and rinse the oats and set aside.
3. Preheat the oven to 400F and line a baking sheet with parchment paper.
4. Combine the flax seed meal, coconut flour, cinnamon, and salt in a small bowl – stir to blend.
5. In a larger bowl combine the soaked oats, mashed banana, and coconut oil. Stir to blend.
6. Add the dry ingredients, stir to blend. Fold in the orange rind and currants.
7. Turn the dough onto a surface dusted with a little coconut flour and pat into a round disk about 1 1/4 inches thick. Sprinkle the round with a little extra cinnamon and/or flaxseeds and cut into 8 wedges.
8. Evenly space the wedges on the prepared baking sheet and bake at 400 F for 18 – 20 minutes or until lightly browned and slightly firm to the touch.
Serve with nut butter and or jam. Marmalade is particularly nice. Enjoy!