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Strawberry & Coconut Scones / Muffins


- 400g gluten free oats

- 175g desiccated coconut

- 1 heaped tablespoon baking powder

- 1/2 cup chia seeds

- 2 eggs

- 80g coconut oil (room temp)

- 150ml lacto-free milk

- 7-8 large strawberries


- Blend the oats in a Nutribullet.

- Combine the oats, coconut, baking powder and chia seeds in a mixing bowl.

- Rub in the coconut oil to the dry mixture

- Add in the 2 eggs and milk, and combine to form a dough.

- Mix in the chopped up strawberries, and knead well.

- Place mixture in a lined baking tray, and partially slice (or separate mixture into muffin cases)

- Brush with milk & top with desiccated coconut.

- Bake @ 180dg for 40-45 mins

- Allow to cool on a wire rack.

- Enjoy!

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