Gluten-free, sugar-free, guilt-free goodness: For those who must avoid gluten, bread-like breakfast options are often disappointing substitutes full of sugar and other nasties. In my quest to find a scone recipe that satisfies my bakery hankerings, I stumbled upon
Writing in White's lovely recipe. I've adapted this recipe to eliminate the sweeteners (honey and stevia) and to bake up as scones vs. muffins since I don't have a muffin pan. You won't miss the sugar or flour in these sweet, muffin-like goodies. And with autumn on the horizon, I can't think of a more cozy addition to chilly weekend mornings by the fire with coffee and loved ones. Enjoy!
(Adapted from Writing in White's Primal Morning Glory Muffins recipe.)
Makes ~1 dozen scones.
- 1 c. ground almonds (ground into fine powder)
- 3/4 c. ground coconut flakes (grind 1/4 c. into fine powder)
- 1 Tbsp. ceylon cinnamon
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 large carrots (washed; shredded in food processor)
- 1 medium apple (washed; shredded in food processor)
- 2 large eggs
- 1/4 c. coconut oil (melted)
- 1 tsp. vanilla
- 1/2 c. raisins
- 1/2 c. crushed walnuts
Preheat oven to 350. In coffee grinder, grind almonds into a fine powder (avoid over-processing into nut butter). Grind 1/4 c. of the coconut flakes into fine powder. Add both powders to mixing bowl; add cinnamon, baking soda, salt to dry mix; stir well. In food processor, shred carrots and apple; add to dry mix. Add eggs, oil, vanilla; blend thoroughly with a fork. Stir in the remaining ingredients (raisins, walnuts, 1/2 c. coconut flakes).
Using a tablespoon, drop large dollops of mix onto cookie sheet lined with parchment paper. Bake for 35-40 minutes, or until browned on bottom. Cool on baking racks.
