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…
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