Health Coach Counseling

Lentil Walnut Scones

Prep time: 
10 minutes

Prep notes: 

Cooking time: 
40 minutes

6 people

1/2 onion, diced finely 1 carrot, grated 1/2 teaspoons sage or thyme 1 teaspoon sea salt 1 teaspoon olive oil 2 cups lentils, cooked 1 cup millet, cooked 1/2 cup rice, soy, or wheat flour 1 egg 1/2 cup walnuts, chopped

  • Sauté onions, carrots and spices in oil until soft.
  • Preheat oven to 375 degrees.
  • Put lentils, millet and flour into a food processor or blender and mix for 10-20 seconds.
  • If mixture is too dry add water.
  • Add walnuts and egg, blending for another 10-20 seconds and mix well but not pureeing.
  • Add onion and carrot mixture, blend for 10 seconds.
  • Remove mixture from the blender and put into a bowl. The consistency should be thinner than cookie dough. If too dry, add a little water and if too wet, add a little flour.
  • On a lightly oiled baking sheet, spoon out medium, scone-sized portions.
  • Serve warm from the oven.

  • Scones will keep for 1-2 days in the fridge.