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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Chocolate Almond Scones

Serves: 10|Prep: 35 min

Gluten Free Vegan

Serves: 10|Prep: 35 min

Who loves scones? We do! These mouth-watering chocolate and almond scones taste delicious and are super nutritious. The base is made from almond flour, which is high in fiber and protein, a combination which will help to stabilize blood sugar levels and keep little bellies (and bigger ones) feeling satisfied for longer. They can be eaten alone… or with a spread of butter, cream or coconut cream and topped with berries, cinnamon and a dash of maple syrup.

Ingredients

Method


1 cup almond flour
½ cup buckwheat flour
¼ cup carob powder
¼ cup cacao powder
¼ cup of ground flaxseed
½ tsp himalayan rock salt
½ tsp baking powder
¼ tsp baking soda
⅓ Cup Coconut Butter, melted
2 eggs
⅓ cup maple syrup
⅓ cup coconut sugar
1. Preheat oven to 350ºF.
2. Line a baking tray with baking / parchment paper.
3. In a processor, place coconut oil, maple syrup, eggs and extra sweetener you have chosen – coconut sugar, maple syrup or stevia – and process until smooth.
4. Add all remaining ingredients and process until a thick dough is formed.
5. For each scone, use 1/4 cup of batter and shape into a round, messy ball.
6. Make sure you space out scones so they do not touch each other.
7. Bake for approx. 13–17 minutes. To check if they are ready, pierce the middle with a knife and if it comes out clean they are ready.

Tip:
Replace the almond meal with pumpkin seed meal for a school-friendly option. Place in fridge for 4 days or store in freezer for up to 6 months.


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