Buckwheat & Almond Scones with Dried Figs
Buckwheat & Almond Scones with Figs
6 - 8 normal sized scones
4 dried figs, soaked over night, and cut in smaller pieces
2 dl / 120g almonds
3 dl / 180g buchwheat flour
2 dl / 120g almond flour
1 dl / 65g sunflower seeds
1 tbsp oil (olive, cocos or butter)
0,5 dl / 30g linseed
1 tsp fiberhusk
0,5 tsp salt
3-4 dl / 300-400ml hot water
Mix the ingredients together with the water in a bowl.
The dough gets very sticky, form breads with a spoon if needed.
Bake in 200 degrees, 14-15 minutes.
Serve with nut-butters, cheese or jams!