Quinoa Blueberry Breakfast Scone
[Vegan]

Before You Begin:

1. Place dry apricots into a glass bowl and with them with cold water. Allow it to soak for 4-6 hours. Remove apricots from soaking water and reserve the liquid. Place apricots in a blender or a food processor and process until a smooth paste. If needed, adjust consistency with some of the reserved water.
2. Cook quinoa according to package direction. 1/3 cup dry, 2/3cup liquid = 1 cup cooked.

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with a non-bleached parchment paper.
2. Mix together chia seeds with warm water and set aside (stir every so often while following the next steps). Chia seeds as an egg-replacement should be gooey, not watery, like the consistency of an egg.
3. In a medium mixing bowl, stir together quinoa, oats, almond meal/pulp and blueberries.
4. In a separate mixing bowl, add almond butter, apricot paste, chia eggs, almond milk/water, cinnamon, and lemon zest if using.
5. Stir until combined.
6. Gently fold in dry ingredients and stir well.
7. Spoon the mixture onto a prepared baking sheet. Alternatively, you can use a small muffin pan and fill each muffin cup almost to the top.
8. Bake in a preheated oven for 30 minutes, rotating the sheets about halfway through until the scones are deep golden brown on the bottom and browned on top.
9. Allow the scones to cool for at least ten minutes before serving. These are best served fresh from the oven, but they also taste good the next day. Feel free to make a big batch of these in advance, freeze them and reheat as desired. If serving the next day, you can place them, covered, in the fridge.