These are a healthy indulgence adapted from The Gluten-Free Almond Flour Cookbook. I have made the scones as printed; with chocolate chips, but decided to substitute thawed, frozen blueberries for the chocolate. They were a success. I will be making both versions again and again...
Ingredients:
- 2 1/2 cup blanched almond flour (Honeyville brand)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup grape seed oil
- 1/4 cup agave nectar
- 1 cup coarsely chopped dark chocolate (use 65% Sunspire bittersweet organic chocolate chips from Vitamin Cottage) or 1 cup organic frozen blueberries, thawed or fresh blueberries if available.
Direction:
Preheat the oven to 350-degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt and baking powder.
In a medium bowl, whisk together the eggs and then grapeseed oil and agave nectar.
Stir the wet ingredients into the dry ingredients until thoroughly combined. Fold in the chocolate or the blueberries.
Drop the batter, in a scant 1/4 cup, 2-inches apart onto the parchment paper.
Bake 12-17 minutes until golden brown and a toothpick inserted in the middle comes out clean.
Allow the scones to cool on the baking sheet for 30 minutes.
Store cooled scones in the refrigerator.
Makes about 16.
No comments:
Post a Comment