lingonberry quinoa scones

Lingonberry quinoa scones

about 12 scones

1 1/3 c cooked red quinoa

1 c gluten free oats or oat flour

1 tsp Ceylon cinnamon

1/2 tsp nutmeg

1.2 tsp cardamom

1/2 tsp coconut sugar

1 peeled and shredded pear (or a cup of applesauce)

2 organic eggs (you can also substitute for chia gel for a vegan version)

2 tbsp NordicNordic ingonberry powder

Heat oven to 350 F or 175 C. Mix all ingredients together in a mixer and spoon into a greased muffin pan. Bake for 20-30 min until the scones brown a little. Let it cool and serve with whipped coconut cream flavored with cinnamon and maple syrup. Top with organic raspberries and lingonberry,.