6-8tablespoonscoconut palm sugar to tasteI found this inexpensive in the bulk foods section, it has a low glycemic index $3.50-5.00/pound You could use regular sugar, I have just been avoiding it lately!
2tablespoonsground chia seeds or flax mealI use my coffee grinder to grind them
3tablespoonsunsweetened applesauce
1/2cupunsweetened milkor half milk, half fresh squeezed orange juice
Instructions
Preheat oven to 425 degrees.
Whisk the dry ingredients through the salt together.
Whisk the melted coconut oil in.
Stir in the rhubarb and the zest.
Stir in the remaining wet ingredients. The dough will be sticky.
Drop by large spoonfuls onto a greased cookie sheet, or you could moisten your hands and pat the dough into a circle like traditional scones, but I took the path of least resistance!
Bake for about 16-20 minutes until golden and cooked through. I also topped mine with a sprinkle of cinnamon and sugar before baking for added appeal for the kiddos.