Oatmeal Scones with Dried Wild Blueberries (nut- and peanut-free)

• Dried Wild Blueberries
• Gifting
• Nut Free

Back to school means back to the daily puzzle of what to put in lunch boxes for snacks. We know you want to send only healthy food with your kids, so we developed this oatmeal scone with dried wild blueberries and nutrients galore, but no nuts or peanuts. The blueberries and date puree provide natural sweetness. You can use chickpea flour instead of oatmeal if someone has a gluten intolerance. We used plain Greek yogurt to replace some of the fat.

But we didn’t cut any corners on the flavour!

Steps

1. Preheat oven to 180°C (350°F). Place rack in the middle of the oven. Line a baking sheet with parchment paper.

2. Mix date puree, Greek yogurt, egg and vanilla extract in a big bowl. Add baking powder, baking soda and salt. Stir thoroughly

3. Stir in flour, oatmeal flakes and ground flax seeds. Add wild dried blueberries and mix well.

4. Using an ice-cream scoop or 2 tablespoons, form 10 scones about the size of a golf ball.

5. Bake for about 15 minutes or until a toothpick inserted in the centre of a scone comes out clean. Allow to cool.

Recommendations

Will keep for 1 week at room temperature in a tightly sealed container.

To make oatmeal flour, pulse old-fashioned oatmeal flakes in a food processor until fine.