Maple Oats and Scones with Hearty Grains and Seeds from The Soulfull Project. I love being a part of this wonderful project and have the opportunity to share this company’s mission. This is how the Soulful Project works: For every serving of The Soulfull Project’s hot cereal purchased they donate a serving of our 4 Grain cereal to a food bank in your region. Is that easy!
I used one my favorite products to create these delicious and hearty scones, The Hearty Grains and Seeds are Gluten Free, Vegan and made without Sugar. The Red Quinoa, Flax Seeds and Chia seeds give these gluten free scones a wonderful texture and flavor. I drizzled them with a little maple glaze to intensify the maple flavor and give them a little sweetness.
Maple flavor pairs great with oats, I think it makes it so comforting and reminds me so much of fall! My house smelled wonderful while I was baking them and of course the kids came to the kitchen more than once to ask if the scones were ready.
This Scones are amazing! they are slightly sweet and nutty from the grains and seeds. You can easily modify this recipe to your taste and needs but I do encourage you to find out more about The Soulfull Project. Visit their website. https://thesoulfullproject.com/
For this recipe I used Hearty Grains and Seeds from the Soulful Project. It is a combination of Oats, Oat Brain, Red Quinoa, Flax and Chia Seed. I love how the texture turned out. You can totally use rolled Oats for this recipe and it will still be delicious. The texture may be slightly different.
1 1/2 Cups almond flour
1/2 cup Oats
1/2 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
3 tablespoons pure maple syrup
1 teaspoon maple extract
1/2 cup powder sugar
1/2 teaspoon maple extract
1/2 to 1 Tablespoon almond milk or water
Preheat oven to 350 Degrees. Line a baking sheet with parchment paper.
In a bowl, whisk together the almond flour, oats, baking soda, baking powder and salt.
In a small cup whisk the egg, maple syrup and maple extract. Pour the wet ingredients into dry ingredients and mix with a spatula until combined.
Place a sheet of parchment paper on flat surface and dump the dough on it.
With you hands, form a disk about 6″ in size and 1/2″ thick. The dough will be wet and sticky, you can wet your hands for better handling.
Cut the disk into 8 pieces and transfer to the baking sheet. Reshape the scones if needed.
Bake for 15 minutes.
Transfer to a cooling rack and let them cool for 5 minutes.
In a small bowl add the powder sugar, maple extract and start by adding 1/2 tablespoon of almond milk and whisk. Add more milk until you get a smooth icing.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.