Fantastic Fiber

Here is a recipe for one of my favourite high fiber treats. By the way, it is hard to make these scones look pretty, but they taste great and they will make you feel even better! Enjoy these squirrel scones for breakfast, beside a bowl of soup, or as a healthy snack.

1 cup ground oats (grind quick oats in your food processor until it resembles course flour)
1 cup barley flour (you can substitute whole wheat flour, unbleached all-purpose flour)
1 1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 cup toasted pecans (or other nuts)
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
1/3 cup raisins
1/4 cup chocolate chips (or carob chips, or more dried fruit)
1/4 cup unrefined sugar
1/2-3/4 tsp. Cinnamon
1/4 tsp. Sea salt

1 1/2 tbsp. Flax meal
3/4 cup vanilla or plain non-dairy milk
3 tbsp. Pure maple syrup
1 tsp. Pure vanilla extract
3-4 tbsp. Canola oil

Preheat oven to 350 degrees. In a large bowl, combine all the dry ingredients except the flax meal. In another bowl, combine the flax meal with the non- dairy milk and stir through. Add the maple syrup, vanilla, and canola oil and stir through. Add the wet mixture to the dry mixture and mix until well combined. The mixture may be a little loose at first, but will thicken as the flour and oats absorb the liquid. Let it rest for a minute, then drop large spponfuls of the mixture (roughly 1/2 cup each) onto a baking sheet lined with parchment paper. Bake for 20-24 minutes, until golden and toothpick inserted in center comes out clean. Remove from oven, let cool on pan for 1 minute, then transfer to a cooling rack.