Quinoa berry scones

I have recently discovered quinoa flour during my process of learning about healthy grains and have started to incorporate this healthy flour into my recipes. Basically one can substitute as much quinoa flour in recipes that call for flour as you want. Currently I use 1/2 quinoa flour and 1/2 mixed home milled flour which is typically a mix of: buckwheat, oat, rye & spelt whole grains.

Ingredients:
1 c home milled quinoa flour
1 c home milled mixed grain flour ( I use a mix of buckwheat, oat, rye & spelt)
2 tsp psyllium powder or 1 T psyllium husk flakes
1 T tapioca starch
3 T coconut sugar
1 T baking powder
dash Himalayan salt
1/2 tsp allspice
¼ tsp clove
2 T orange rind
½ c toasted ground almond

 

  • Mix all of the ingredients above together
  • Cut in 5 T cold butter to dry ingredients
  • Gently stir wet ingredients below into dry ingredients:

½ c unsweetened almond milk
½ c plain unsweetened yogurt (the other day I didn’t have any yogurt, so I add the same amount of almond milk and it turned out just fine!)
1 c Saskatoon berries (frozen is ok, or other berries)

Directions:

  • Roll batter to 1” thick on floured board and cut into circles ( I use a small mouth mason jar)
  • Place circles on lightly greased pie pan (you can squeeze them all in, touching is fine)
  • Sprinkle with 1 T coconut sugar optional
  • Bake 425c 17 minutes
  • Best served hot!

 

How to mill your own quinoa flour:
http://ponderosacountrylife.com/quinoa-an-alternative-to-other-grain-flours/

About milling your own grain:
http://ponderosacountrylife.com/healthy-recipes/

Other quinoa recipes:

Quinoa power squares (my all time favorite for trail side treats!)
http://ponderosacountrylife.com/quinoa-power-squares/

Poppyseed cookies
http://ponderosacountrylife.com/poppy-seed-cookies/

Quinoa crackers
http://ponderosacountrylife.com/quinoa-crackers/

About Saskatoon berries
http://ponderosacountrylife.com/about-saskatoon-berries-did-you-know/

 

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