Ingredients:
1 cup oats (80 g)
1 cup frozen cauliflower, thawed (85 g)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
2-7 packets stevia, to taste
1/3 cup strawberries, sliced

Method:
Preheat oven to 400°F. Add oats, cauliflower, egg, and vanilla to a blender and blend until smooth. The mixture should resemble a thick paste. Mix remaining dry ingredients together in a small bowl then add to the blended mixture, stirring just until combined. Add strawberries and stir just until combined. Spread mixture into a small, lightly greased iron skillet and score the batter into 8 even sections. Bake for 15-20 minutes until the tops of the scones begin to brown. Remove from oven and allow to cool slightly before serving.

Nutrition Facts (8 servings):
55 Calories
Fat: 1 g
Carbs: 8 g
Protein: 2 g

Notes:
You could probably also use this recipe to make sweet strawberry oat biscuits. To do so, you would just bake them as directed for my Oat Flour Drop Biscuits. If you try this, be sure to comment and let me know how it turned out!

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