Berry “Scuffins”
Ingredients
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)
Directions
1
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2
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.
3
Add wet mixture to the dry, folding through until just nicely combined.
4
Add blueberries, and gently/quickly fold in so they don’t bleed too much color.
5
Using a scoop, place mounds of the batter (about 3–4 tbsp each) on your baking sheet. You should have about 9–10 ‘scuffins’.
6
Bake for 15–16 minutes, or until set (gently touch one in the center, it shouldn’t sink to the touch).
7
Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9–10.