I adore Elana’s Pantry (and who doesn’t?)… I haven’t purchased her cookbook yet, but I plan to at some point soon. The other day, I was looking around for a grain free/almond flour based scone recipe and came up with NADA, since her website is basically the only resource I can find for almond flour recipes. Anyway, the point here is that she has inspired me in my quest to remove grains from our diet and I couldn’t find a scone recipe on her site (or anywhere else for that matter!).
I experimented with scone recipes and the end result was yummy!
1/2 cup coconut flour
1 1/2 cup almond flour (packed)
1/2 cup starch (arrowroot powder or tapioca starch)
1/4 cup sucanat or coconut palm sugar (or 2-3 Tbs agave added to eggs prior to almond milk to equal the one cup of liquid)
1 Tbs xanthan gum
1 Tbs aluminum free baking powder
1 tsp sea salt
1/2 cup coconut oil, liquified
2 eggs, lightly beaten plus enough almond milk to equal 1 cup
1 tsp vanilla extract
Optional: For a savory treat, remove the sweetener and add herbs of choice and some grated cheese or seeds if desired.
Toppings: I used blackberries, raspberries, and dark chocolate and then sprinkled a tiny bit of organic sugar cane on top.
Combine your dry ingredients. Lightly beat the eggs in a glass measuring cup. Add liquid sweetener if using and then enough almond milk to equal 1 cup. Add vanilla. Combine with dry ingredients. After the initial mix in, I used my hands to get a nice ball of dough.
To roll out, I covered the baking sheet with parchment. Then I placed the ball of dough in the center and patted into a nice, thick, round “cake”, about 1 inch thick. Then I sliced in 8 triangles using my pizza cutter and gently moved the wedges apart. Next, I topped each piece with the desired goodies (chocolate on two, raspberries on two, and blackberries on two). I then brushed with a bit of almond milk and sprinkled with sugar crystals. Bake at 350F for 25-30 minutes (checking half way through and rotate if needed).
Allow to cool on the pan for a few minutes, for best taste, enjoy warm.
*I’m not sure if these are completely SCD friendly
*This was the most pliable gluten free dough I’ve ever worked with
*Because almond flour is so filling, this would work well divided into two balls of dough and 16 smaller wedges
*I’m thinking peaches next time