Maple Oats and Scones with Hearty Grains and Seeds from The Soulfull Project. I love being a part of this wonderful project and have the opportunity to share this company’s mission. This is how the Soulful Project works: For every serving of The Soulfull Project’s hot cereal purchased they donate a serving of our 4 Grain cereal to a food bank in your region. Is that easy!
I used one my favorite products to create these delicious and hearty scones, The Hearty Grains and Seeds are Gluten Free, Vegan and made without Sugar. The Red Quinoa, Flax Seeds and Chia seeds give these gluten free scones a wonderful texture and flavor. I drizzled them with a little maple glaze to intensify the maple flavor and give them a little sweetness.
Maple flavor pairs great with oats, I think it makes it so comforting and reminds me so much of fall! My house smelled wonderful while I was baking them and of course the kids came to the kitchen more than once to ask if the scones were ready.
This Scones are amazing! they are slightly sweet and nutty from the grains and seeds. You can easily modify this recipe to your taste and needs but I do encourage you to find out more about The Soulfull Project. Visit their website. https://thesoulfullproject.com/
Find the full recipe below.
#thesoulfullproject #eatyoursoulfull #buyonegiveone #humankindbeboth #soulfulloat
Notes
For this recipe I used Hearty Grains and Seeds from the Soulful Project. It is a combination of Oats, Oat Brain, Red Quinoa, Flax and Chia Seed. I love how the texture turned out. You can totally use rolled Oats for this recipe and it will still be delicious. The texture may be slightly different.
Ingredients
- 1 1/2 Cups almond flour
- 1/2 cup Oats
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 egg
- 3 tablespoons pure maple syrup
- 1 teaspoon maple extract
- -Icing-
- 1/2 cup powder sugar
- 1/2 teaspoon maple extract
- 1/2 to 1 Tablespoon almond milk or water
Instructions
- Preheat oven to 350 Degrees. Line a baking sheet with parchment paper.
- In a bowl, whisk together the almond flour, oats, baking soda, baking powder and salt.
- In a small cup whisk the egg, maple syrup and maple extract. Pour the wet ingredients into dry ingredients and mix with a spatula until combined.
- Place a sheet of parchment paper on flat surface and dump the dough on it.
- With you hands, form a disk about 6″ in size and 1/2″ thick. The dough will be wet and sticky, you can wet your hands for better handling.
- Cut the disk into 8 pieces and transfer to the baking sheet. Reshape the scones if needed.
- Bake for 15 minutes.
- Transfer to a cooling rack and let them cool for 5 minutes.
- In a small bowl add the powder sugar, maple extract and start by adding 1/2 tablespoon of almond milk and whisk. Add more milk until you get a smooth icing.
- Drizzle over the scones.
Anything maple puts me in the mood for fall, so these scones have fall breakfast written all over them. Plus, the hearty ingredients really make them a wholesome treat!
Thank you so much!
These look amazing. I love to make scones in the Fall. I’m totally saving this recipe to make. Thanks!
Thank you, Elaine! Let me know if you try it.
love a good scone, especially this combo!
Thank you so much! hope you give this recipe a try
These oat scones look delicious and so healthy! Perfect for fall yum
Yes, so good!
I’ve never seen an oat combination like that! It sounds great. Will have to check it out!
These looks so tasty, and I love maple flavors for breakfast!