Chia seeds have seen a huge boost in popularity in the recent years due to their unique nutritional benefits and versatility in recipes. They make an amazing binding agent in recipes that would typically call for eggs to do the trick. This recipe by Amy Lyons of Fragrant Vanilla Cake will satisfy the craving for something sweet, dense and doughy all the while giving you a nice hit of omega 3 fatty acids, complete protein, calcium AND antioxidants from chia! If glutenous baked goods are your downfall than try out this tasty recipe, you’ll be happy you did.
1 1/4 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour
1 cup ground raw flaxseed
1 1/2 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
2 tsp pure vanilla extract
1 cup young coconut meat*
1/2 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar or your choice of liquid sweetener
1/4 cup lemon juice
2 Tbsp lemon zest
3/4 cup coconut water (or as needed)
1/3 cup chia seeds
3 Tbsp raw coconut butter, warmed to liquid
1 tsp pure vanilla extract
2 tsp raw coconut nectar, or your choice of liquid raw sweetener
A pinch sea salt
2 Tbsp lemon juice
Filtered water as needed
additional chia seeds
For the dough:
1) combine flour, flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
2) To a food processor, add the dates, vanilla, coconut, nectar, juice, zest, and water to the processor and process until pretty smooth.
3) Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).
4) Stir in the chia seeds. Shape the dough into 8 scones and place on a dehydrator sheet. Dry for about 12-14 hours at 115F (until dry on the outside but still moist).
To make the glaze
1) whisk together all ingredients, adding a little more water at a time (like 1 Tbsp) until it reaches glaze consistency. It will be clumpy at first, but it will smooth out.
2) Drizzle over the scones (I put it in a ziplock bag, and cut the corner off and squeezed it out).
3) Sprinkle with Chia seeds, and allow the glaze to set before serving.
*If young coconut meat is unavailable, you may substitute 1 cup finely shredded, dried coconut blended together with 1/2 cup water and add to the recipe where you would add the young coconut meat.