Lemon-Poppyseed Scones
This recipe was created by Samara Pardi at The Daily Avocado, a blog featuring her home-made Perfect Health Diet, Paleo, Vegetarian, and Vegan meals. Samara experiments with various raw, traditional, and fermented cooking methods to deliver a variety of delicious and healthy meals.
Lemon and poppy seeds are a classic pair. In this recipe, I’ve maintained raw, gluten-free “baking” to achieve a healthful scone-like treat. Hope you enjoy the flavors and can make use of more of those delicious Meyers hanging on your neighbor’s tree.
Makes 10
Ingredients
- 1 1/2 cups fine almond flour
- 1 cup buckwheat flour
- zest from 3 Meyer lemons
- juice from 3 Meyer lemons
- 4 tablespoons coconut oil, melted
- 5 tablespoons maple syrup
- 2 tablespoons poppy seeds
Preparation
- Combine flours in a mixing bowl and stir well.
- Zest lemons over flour mixture.
- Squeeze lemon juice into a measuring cup and add maple syrup and stir.
- Pour liquid and coconut oil into mixing bowl and mix well.
- Add poppy seeds and mix again until smooth and evenly distributed.
- Shape into triangles, each about 2 tablespoons of batter, and lay onto dehydrator sheets.
- Dehydrate for 10 – 12 hours on 115 degrees.
