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  Lingonberry Quinoa Scones1 1/3 c cooked red quinoa1 c gluten free oats or oat flour 1 tsp Ceylon cinnamon 1/2 tsp nutmeg 1/2 tsp cardamom 1/2 tsp coconut sugar 1 peeled and shredded pear (or a cup of applesauce) 2 organic eggs (you can also substitute for chia gel for a vegan version) 2 tbsp NordicNordic ingonberry powder Directions: Heat oven to 350 F or 175 C. Mix all ingredients together in a mixer and spoon into a greased muffin pan. Bake for 20-30 min until the scones brown a little. Let it cool and serve with whipped coconut cream flavored with cinnamon and maple syrup. Top with organic raspberries and lingonberry. Makes about 12 scones. |
Lingonberry Quinoa Scones |
