You might remember a beautiful Tanya Guerra, an elementary school teacher, and a lifelong learner of herbalism from our recent post, where she offered you a delicious Petite Roasted Carrots with Thyme Recipe.
In our today's post, she prepares something special for those who have a sweet tooth!
VEGAN & GLUTEN-FREE RECIPE by Tanya
Home to the mountainous region of the beautiful Mediterranean that we love so much, lavender can treat depression, high blood pressure, and nausea. Chia seeds, on the other hand, can deliver an excellent nutritional punch since they are rich in magnesium, manganese, phosphorus, zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2. Berries need no introduction; they offer one of the highest contents of antioxidants. The next time you are into something sweet and want to keep it healthy, you can try Tanya's delicious scones.
Let's get started; here is what you'll need:
1 ¾ cups gluten-free measure-for-measure/1:1 baking flour (I suggest one that has xanthan gum in the mix) ⅛ cup chia seeds
⅓ cup organic coconut sugar or raw sugar
2 teaspoons baking powder
2 teaspoons xanthan gum (optional and only if not already in your flour)
A pinch of salt
½ cup or 1 stick of chilled vegan butter
2 chia eggs (made using 2 tablespoons ground chia seeds)
3 tablespoons almond milk
1 teaspoon vanilla extract
¾ to 1 cup fresh blueberries
2 tablespoons lemon juice
Zest of one lemon 1 teaspoon lavender (culinary grade)
Pink-Lemon Drizzle & Garnish (Optional)
¼ cup powdered sugar
1 teaspoon lemon juice
8 lavender sprigs (culinary grade)
Step 1: Line a baking sheet with parchment paper and set your oven to 400°F/204℃
Step 2: Chia Eggs: Mix your ground chia seeds with 5 tablespoons of water. Let it sit for 6 minutes so it can turn gel-like.
Step 3: Combine the flour, sugar, baking powder, salt, and xanthan gum in a mixing bowl.
Step 4: With your fingers, work in the vegan butter until you get a breadcrumb texture.
Step 5: Now add in your chia egg mixture, chia seeds, vanilla extract, almond milk, and lemon juice.
Step 6: Gently stir in the blueberries and lavender.
Step 7: Place dough on a lightly floured surface and form into a circle. Do not overwork the dough.
Step 8: Cut the dough into 8 wedges and place them on the parchment paper.
Step 9: TIME TO BAKE! Bake for 15-20 minutes. Test the doneness by inserting a wooden skewer into the center of a scone. When it comes out clean, they are ready. Let them cool for 15 minutes.
Step 10: Combine the powdered sugar and lemon juice until you have a thick syrup texture. With a fork, mash up 3-5 blueberries into the powdered sugar-lemon mixture until you get the desired coloring.Serve warm with a nice cup of tea or your favorite summertime beverage.