Almond Chia Seed Scones

  By Tania Hubbard  , , , , , , , ,

September 20, 2016


1 Cup Blanched Almond Meal

¼ Cup Blanched Almond Meal (extra for rolling the dough)

2 Tablespoons Chia Seeds

¾ cup Tapioca/Arrowroot

1 teaspoon Bi-Carbonate of

2 x RIPE Bananas – RIPE, Medium Size

Pinch of Salt


1preheat oven to 175C

2using a mixing bowl – mash the bananas really well – until they are liquefied

3in a separate bowl combine all of the dry ingredients with a whisk

4add the mashed banana and using a fork, bring it together into a wet dough

5let sit for 10 minutes for the chia seed to absorb the liquid from the banana

6place sheet of non stick baking paper onto your work bench and have a little extra meal nearby

7work the mixture into a dough – use extra meal if too wet

8once it is holding together as a ball of dough, shape and cut into 6 equal size portions

9roll gently into a scone shape and sit onto a lined flat baking tray

10push each one of the scones together so they cook joined

11bake for 20-25 minutes until the tops are golden

12they care cooked when they bounce back when lightly pressed

hints & tips

  • remember not to over work this mixture – the more you do the firmer the final product will be
  • these do freeze well but need to be gently – at a low temperature – reheated – or defrosted on a cooking rack and reheated gently
  • the nut-free version (using the pepita mix) is dryer (not as much oil in pepitas as in almond meal) – they work well but you do need to ensure you add the olive oil to the mix (not the water, apple cider vinegar or eggs)