Serves: 6
  • 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
    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.

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.

  1. On a lightly oiled baking sheet, spoon out medium, scone-sized portions.
  2. Serve warm from the oven.
  • Scones will keep for 1-2 days in the fridge.
  • These can be served for breakfast, lunch, dinner, or snacks!
Credit: Institute for Integrative Nutrition