lemon poppyseed scones


3/4 cup buckwheat, ground
3 T flaxmeal
24 almonds
1 T lemon zest
1 T lemon juice
1/2 cups + 2 T almond milk
1 T + 1 t vanilla
1 T grade b maple syrup
poppy seeds


Put everything in food processor and process until the dough comes together.

Form into scones and dehydrate for 1 – 2 hours,

flip and then again for 1 – 2 hours.

(for more crispy scones, dehydrate for 2 – 4 hours)



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