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Why not make a healthy lunchbox/after workout/breakfast/mid-afternoon treat that hits the spot that boosts our energy & gives us plenty of fiber & resistant starch to nourish our microbiome – so integral to gut, immune, metabolic & (did you know?) psychological health? These are a win-win for us & our microbial buddies!


Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Fruity Scottish Oat Scones

(gluten-free, plant-based)

Makes 16-24 scones, depending on size

Prep time = 30 min. Baking time: 8-12 min.




2 cups gluten-free rolled oats

¾ cup hi-maize resistant starch (available online from Honeyville & King Arthur)

½ cup chickpea flour

1 cup mix of dried fruit like raisins, unsulphured apricots, plums, figs etc, medium dice

2 large organic carrots, cleaned & peeled

1 crisp organic apple

1 green banana

½ cup soy yogurt, drained well (for my tasty Greek-style yogurt recipe see

¾ tsp baking powder

¼ tsp baking soda

1 tsp Ceylon cinnamon

¼ tsp ground nutmeg

10-12 fresh figs or Sunny Fruit's bagged juicy organic dried figs (available at Costco)

Freshly grated zest from 1 organic orange (optional)


Directions Preheat oven to 425°F/220°C


Using a food processor's grating blade or a box grater, grate carrots & apple. Set aside Combine 1 cup oats (or 2 cups oats if you prefer a less rustic, textured scone), chickpea flour, resistant starch, baking power & soda, cinnamon & nutmeg in a food processor. Pulse to combine. Add the yogurt, banana & figs & run until well mixed. Add carrot, apple & zest & pulse to integrate. Scrape the dough into a large mixing bowl & stir in the remaining oats & raisins. Mix well with a spoon or your hands to combine oats & fruits uniformly.


Refrigerate the dough for 1 hour for easier handling. Line a large cookie sheet with parchment. If you use all 12 figs, this dough will be too wet & sticky for traditional scone rolling & cutting out. In that case, use whatever cookie cutter(s) you like, spoon in sufficient dough to fill them lightly. With a small spoon or your fingers, press the dough down as you lift the cutter up & off, positioning at least 1/2” apart. Repeat until your cookie sheet is filled. Bake on the middle oven rack for 8-12 minutes or until firm, golden & lightly browned & crispy along the edges. Cool on a rack.


These scones, & the dough for that matter, freeze well. They should keep for 1-2 weeks in the fridge if your family doesn't devour them first!

Fruity Scottish Oat Scones