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Zesty scones

2 cup oat flour (200g)

1 cup almond flour (200g)

1/2 cup raisins (75g)

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

Zest of 1 lemon

Zest of 1 orange

1/3 cup orange juice

1/2 cup almond milk

3 tbsp maple syrup

Coconut oil (to grease tray)

1 chia egg (1 tbsp chia left to soak for 10 minutes in 3 tbsp water)

Start by pre-heating the oven to 180C. Mix 1 tbsp chia seeds with 3 tbsp spoons

of water in a cup and leave to one side to to absorb.

Process two cups of oats in the food processor until they form a fine flour.

Place the oat flour in a large mixing bowl and process one cup of almonds in

the food processor until they form a fine flour.

Add the almond flour to the oat flour along with 1/2 cup raisins, 1 tsp ground

cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg. Add the zest of one

lemon and one orange to the dry ingredients and mix thoroughly.

Squeeze the orange juice out of the orange and add 1/3 cup orange juice to the

dry ingredients. Then measure pour in 1/2 cup almond milk, 3 tbsp maple syrup

and the chia egg into the mixing bowl.

Grease a muffin tray with coconut oil and spoon the mixture into the tray. Bake

for 20 minutes until the tops are golden brown.

Leave to cool before topping with coyo and homemade strawberry jam to serve.