A great recipe to enjoy on a Sunday brunch with plum jam and coconut cream.
Preheat your oven to 180°C.
Cover the chia seeds with water (1cm over the surface) and let them sit for about 5 minutes.
In a large bowl, mix together the dry ingredients.
Mix the wet ingredients to the bowl and form a dough.
Turn the dough onto a lightly floured surface and shape into a ball. Flatten it to 2 cm thickness.
Cut the scones (see picture) and place in the oven for 50 minutes.
Feel free to swap the almond butter for tahini if you are allergic to nuts. I haven’t tried myself but I am pretty sure it would make a great substitute.