Coconut Oat Scones with Strawberry Chia Jam gf/v
2 cups gf oat flour
1/2 cup coconut flour
1 chia egg (1 tablespoon ground chia +3 tablespoon water)
1/2 teaspoon sea salt
6 tablespoons coconut oil
1 cup cashew milk
1 teaspoon baking soda
3 tablespoons coconut sugar
2 cups strawberries - chopped in half
2 tablespoons chia seeds
Preheat oven to 400F. Combine oats, coconut flour, coconut sugar, baking powder, and salt in a blender and process until it forms a flour. In a bowl mix melted coconut oil, cashew milk and the chia egg together until creamy. Add the dry ingredients bit by bit until it forms a well incorporated dough. Form dough into a rough circle about 1 inch thick. Slice 4 times to form 6 even triangles. Bake for 20 minutes until brown. When cooked let them sit for 5 minutes on the cookie sheet and then transfer to a wire rack to let them cool completely.
To make the jam, place strawberries in a saucepan and cook on a low heat for 10 minutes until the strawberries are soft and mashed. Use the back of the spoon to mash the mixture if needed. Remove from heat and stir in the chia seeds. Pour the jam into the a bowl and place into the fridge for at least an hour to thicken. When completely cooled, place a dollop on the biscuits without a cutout and then place one with a whole on top (see image above).