Serves: 5
Total Calories: 244
Yield: 8 Scones

1/2 cup oat flour
1/2 cup millet flour
1 cup barley flour
1/2 teaspoon baking soda
3 teaspoons double acting baking powder
1/4 teaspoon salt
1/4 cup plus 2 Tbsp palm sugar or maple sugar
1 cup rolled oats (not instant)
1/2 cup raisins
1/4 cup plus 2 Tbsp canola oil
1/2 cup oat milk

Preheat oven to 375 degrees. In large bowl mix together oat flour, millet flour, barley flour, baking soda, baking powder, salt, and palm or maple sugar. Stir in oats and raisins. Add canola oil, and mix until crumbly. Add oat milk and blend. The dough will not become smooth, so don’t worry that it’s coarse. Lay out a large sheet of wax paper. Turn out dough onto wax paper and use hands to mound dough into two circles. Flatten into disks about 1 inch thick. Use a knife to cut each disk into quarters and, using a spatula, slide them onto a lightly greased cookie sheet. Bake for 15 minutes until golden brown. Serve hot with fruit-only jam or honey.

Nutritional Facts:

Serves: 5
Total Calories: 244
Calories from Fat: 111

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Oatmeal Raisin Scones
Potato Scones