Gluten-Free Buckwheat Scones

• Vegetarian

• Produce

  • 2 tsp Lemon, zest
  • 1 tsp Rosemary, Fresh

• Refrigerated

  • 4 tbsp Almond milk

• Condiments

  • 1/4 cup Honey, raw

• Pasta & Grains

  • 1 1/2 cup Buckwheat groats

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 1 tbsp Flaxseed meal, ground
  • 1 Pinch Salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 2 1/2 tbsp Water

Found on hormonesbalance.com

Ingredients

• 1 tablespoon ground flaxseed meal
• 2 ½ tablespoons water
• ¼ cup raw honey
• ½ cup coconut oil, softened
• 4 tablespoons almond milk (or other nut milk of choice)
• 1 ½ cup buckwheat groats (or 1 ¾ cup buckwheat flour) - where to buy
• 1 teaspoon gluten-free baking powder
• 2 teaspoons lemon zest
• 1 teaspoon chopped fresh rosemary
• Pinch of salt

Directions

• Pre-heat oven to 350F (180C) and line a baking sheet with parchment paper or a silpat
• Combine flaxseed meal with water to create a flax egg. Set aside.
• Grind buckwheat groats in your blender ½ cup at a time, until you have 1 ¾ cup of buckwheat flour. (If you already have buckwheat flour, you can skip this step.)
• In a large bowl, mix honey and coconut oil together, and then add in flax egg and almond milk and mix until combined.
• In a medium bowl, combine buckwheat flour, baking powder, lemon zest, chopped rosemary and salt and mix well.
• Add dry ingredients to the bowl with the wet ingredients and mix until you get a thick, homogeneous cookie dough.
• Shape the dough into a small disc and place on the prepared baking sheet.
• Slice dough into 6 pieces (like you would slice a pizza) and separate each piece slightly, leaving 2 inches of space between each piece.
• Bake scones for 10 to 12 minutes, until the bottom of scones are golden brown.
• Serve scones warm with coconut oil or ghee.