Protein Scones & raw Chia Raspberry Jam

This recipe is gluten-free, vegetarian and high protein. My basic principle: For every unhealthy delicious food there is healthy one! For these I used lupine flour, which is high in protein. Be careful in using lupine flour if you allergic against peanuts

Serves: 6 Protein Scones Ingredients:     2 eggs 1 tbsp bicarbonate 2 tbsp lupine flour 4 tbsp rice protein 1 tbsp poppy seeds Instructions: Preheat the oven to 320 degrees F. Beat the eggs with bicarbonate until the mixture is lightly yellow. Add lupine flour and rice protein and mix it well. Fill into silicone muffin cups and sprinkle poppy seed over it. Bake for 15 minutes. Chia Raspberry Jam Ingredients: 3 oz Raspberry 1 tbsp honey or xylitol ½ vanilla pod 2 tbsp Chia seeds Instructions: Give all ingredients in a blender and mix it up. Fill into a jam glass and let it cool over night. Halve the scones. Fill one tablespoon of Quark and one tablespoon of jam into one halve. Set the other halve on top. Enjoy!