Zinc intake doesn’t get much tastier than this! Just one-half cup of oats provides 1.5 mg of zinc. (Have no fear — you cook the “scuffins,” so you can reduce those zinc-binding phytates.) The term “scuffins” is what you get when you combine a scone and a muffin, which means you can enjoy it for breakfast, as a snack, or as an after-dinner treat!
1 ½ cups organic oat flour
¾ cup organic rolled oats
½ tsp baking soda
1 tsp baking powder
¼ tsp salt (optional)
1 tsp organic lemon zest
½ cup plant-based yogurt (unsweetened, see Chef’s Notes)
½ cup maple syrup (or date paste, link in Chef’s Notes)
3 tbsp plant-based milk (+2 Tbsp as needed, unsweetened, see Chef’s Notes)
½ cup organic berries (blueberries, strawberries or raspberries)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine all dry ingredients (including zest). In a small bowl, whisk together the yogurt, maple syrup, and milk until well combined.
Add wet mixture to the dry, folding through until just nicely combined.
Add blueberries, and gently/quickly fold in so they don’t bleed too much color.
Using a scoop, place mounds of the batter (about 3–4 tbsp each) on your baking sheet. You should have about 9–10 ‘scuffins’.
Bake for 15–16 minutes, or until set (gently touch one in the center, it shouldn’t sink to the touch).
Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9–10.
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