Raspberry and Cashew Butter Scones
Ingredients
- 225g oat flour
- 50g coconut sugar
- 1 tbsp baking powder
- 1 tsp lemon juice
- 80ml plant milk
- 80g coconut cream
- 50g raspberries
Cashew butter caramel
- 1 tbsp nut butter
- 1 tbsp coconut oil
- 1 tbsp agave syrup
Raspberry chia jam
- 100g raspberries
- 2 tbsp agave or maple syrup
- 2 tbsp chia seeds
Preparation
Preheat the oven to 220°C
Mix together oat flour, coconut sugar, baking powder and lemon juice
Soften the coconut butter by placing it over the cooker on low heat; it should be soft but not completely melted
Add the coconut butter and use your hands to break it down until it’s mixed in thoroughly with the flour
Pour in the plant milk and mix until dough forms
Add the frozen berries and mix
Roll into scone shapes
Bake for 15 minutes at 220 degrees
Serve with cashew butter caramel and raspberry chia jam
Cashew butter caramel
Mix 1 tablespoon nut butter, 1 tablespoon coconut oil, and 1 tablespoon agave syrup
Raspberry chia jam
Heat 100g of raspberries and 2 tablespoons agave or maple syrup, and use a fork to crush until softened
Add 2 tablespoons of chia seeds and leave for 5-10 minutes to thicken