Baked goods can be healthy too!
One of my favorite things about being grain free is that I can still have some of my old favorites… one of them being scones. Yes, some of the texture may be different and you can’t buy them readily at a store or coffee shop, but it’s worth it. It’s worth feeling good after eating something, and once again, you can still enjoy delicious flavors.
This recipe is a fall based scone but can be made (and enjoyed) any time of the year.
Ingredients
1/2 cup or 1 stick organic grass-fed butter, slightly softened
1 1/4 teaspoons stevia
1/4 teaspoon salt
2 cups almond flour
1 Tablespoon flax meal
1/2 teaspoon gelatin (I use this brand)
1 Tablespoon ground cinnamon
1/3 cup raisins
Directions
- Preheat the oven to 350 degrees and put parchment paper on a baking sheet
- In a food processor add the butter, stevia, salt and almond flour and mix until combined.
- Add the flax meal, gelatin and cinnamon and pulse until combined
- Mix the raisins in by hand either in the food processor bowl or another bowl
- Put the scone dough on the parchment paper and flatten it into the shape of a pizza
- Cut the scones like a pizza (into 8 scones) and gently separate the pieces and set on the baking sheet. If the scones are too fragile to move, then put them in the fridge for about 15 minutes
- Bake the scones for 12-15 minutes and cool before eating (they are very fragile and want to fall apart easily)
- 1/2 cup or 1 stick organic grass-fed butter, slightly softened
- 1 1/4 teaspoons stevia
- 1/4 teaspoon salt
- 2 cups almond flour
- 1 Tablespoon flax meal
- 1/2 teaspoon gelatin (I use this brand)
- 1 Tablespoon ground cinnamon
- 1/3 cup raisins
- Preheat the oven to 350 degrees and put parchment paper on a baking sheet
- In a food processor add the butter, stevia, salt and almond flour and mix until combined.
- Add the flax meal, gelatin and cinnamon and pulse until combined
- Mix the raisins in by hand either in the food processor bowl or another bowl
- Put the scone dough on the parchment paper and flatten it into the shape of a pizza
- Cut the scones like a pizza (into 8 scones) and gently separate the pieces and set on the baking sheet. If the scones are too fragile to move, then put them in the fridge for about 15 minutes
- Bake the scones for 12-15 minutes and cool before eating (they are very fragile and want to fall apart easily)
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