These Muesli scones are packed with the parent omega 6 fatty acid - Linoleic Acid. This fatty acid is found in abundance in sunflower and pumpkin seeds. Linoleic acid is an essential fatty acid that we must obtain from our diet. Adding seeds to your diet is an excellent way to ensure you are providing your body with the building blocks that it needs to function at its very best.
Yield - 14 large scones
- 2 1/2 cups almond flour
- 1 1/2 cup cassava flour - divided
- 8 pastured eggs
- 1/2 cup ghee, melted
- 1 cup honey
- pinch sea salt
- 2 Tbsp vanilla
- 1 tsp cinnamon
- 2 cups sunflower seeds
- 2 cups pumpkin seeds
- 1 cup dried cranberries
- Preheat oven to 350F
- Gather a large mixing bowl and add all dry ingredients. Next, add the eggs, ghee, honey, and vanilla. Stir until combined.
- Line a baking tray with parchment paper and form dough into scones. Bake for 25-27 min or until scones are done.
- Serve with your favourite coffee or tea.
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.