Lentil Walnut Scones

Lentil Walnut Scones

Prep time: 

Cook time: 

Total time: 

Serves: 6 people

  • ½ onion, diced finely
  • 1 carrot, grated
  • ½ teaspoons sage or thyme
  • 1 teaspoon sea salt
  • 1 teaspoon olive oil
  • 2 cups lentils, cooked
  • 1 cup millet, cooked
  • ½ cup rice, soy, or wheat flour
  • 1 egg
  • ½ cup walnuts, chopped
  1. Sauté onions, carrots and spices in oil until soft.
  2. Preheat oven to 375 degrees.
  3. Put lentils, millet and flour into a food processor or blender and mix for 10-20 seconds.
  4. If mixture is too dry add water.
  5. Add walnuts and egg, blending for another 10-20 seconds and mix well but not pureeing.
  6. Add onion and carrot mixture, blend for 10 seconds.
  7. 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.
  8. On a lightly oiled baking sheet, spoon out medium, scone-sized portions.
  9. Serve warm from the oven
Scones will keep for 1-2 days in the fridge.