by Kate on March 19, 2013
I recently purchased The Joy of Cooking
and am slowly making my way thru this enormous cookbook. It is an incredible cookbook and should be in every cooks kitchen! It is full of recipes, tips, tricks and explanations. I have quite a few ideas that were inspired by this book and can’t wait to get cooking!
I came across this German Pancake recipe and knew I had to recreate it grain free! This turned out so darn good and was a huge hit at Sunday brunch. This would make for a perfect addition to your Easter menu and can be enjoyed with numerous toppings….and it’s easy to make!
Recipe: Grain Free German Pancake
Ingredients
- 4 large pastured eggs, yolks and whites separated
- 3 tbsp granulated sweetener (I used Swerve for sugar free option)
- 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
- 1/4 cup lukewarm water
- 1/2 cup arrowroot powder
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 3 tbsp grass-fed butter (coconut oil should work fine for dairy free option)
Instructions
- Preheat oven to 400
- Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
- Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
- In a separate bowl, beat the egg whites until stiff peaks form, but not dry
- Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
- Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
- Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
- Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
- Slide onto a plate and serve hot with grass-fed butter and syrup (we use Xylitol Maple Syrup to make these sugar free), fresh fruit sauce or warm preserves
Quick Notes:
I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan. We loved it and will always do that instead of placing it on a plate first
On the same page as this pancake recipe were a Dutch Pancake recipe and Austrian Pancakes recipe. Austrian pancakes will be my next breakfast recipe this weekend and I will let you all decide which one you prefer. They both use eggs as their base and use the skillet to oven technique, but do have different ingredients. Can’t wait to try these to see how they compare!!
by Kate on January 14, 2013
A frittata is an Italian omelet and is often confused for a quiche. A frittata does not have a crust like most quiches do and it also starts on the stove and ends in the oven. I find frittatas to be so easy, and like quiches, can be made with so many different ingredient combinations. Here is a basic frittata recipe that certainly has more than just a basic taste! It will give you an idea of how to create whatever frittata you’d like!
A couple of things to consider as you create your ideal frittata recipe:
Typically you use two eggs per person and the total number of eggs determines the skillet size. An eight egg frittata will be coked in an eight in skillet and ten eggs cooked in a ten inch and so on. If you prefer a thicker frittata, use a smaller skillet than number of eggs. Make sure the skillet is oven safe, I prefer cast iron for this.
A frittata cooks fairly quickly and most raw ingredients won’t have enough time to fully cook. Saute vegetables and meat before adding the eggs. This also allows for moisture to be drawn out of the vegetables. Raw vegetables will release too much moisture and leave your frittata soggy. This is why tomatoes are not a good option since they have a high water content when raw and cooked.
Add salt to the whisked eggs, not to the vegetables, salt draws out moisture. Before you salt and pepper the eggs, consider your ingredients and their saltiness. For instance, sausage, ham and bacon are salty, therefore you will not need as much salt as you would if you are making an all vegetable frittata.
Recipe: Sausage and Mushroom Frittata
Ingredients
- 8 pastured eggs
- 1/2 lb breakfast sausage*
- 8oz sliced mushrooms
- 1/2 an onion, diced
- 1 tsp fennel seeds
- couple dashes of paprika and garlic powder
- salt and pepper
- 1/2 – 3/4 cup cheese, grated or diced (optional)
Instructions
- Turn oven onto broil and position the racks in the bottom portion of the oven
- Whisk the eggs with salt and pepper (add cheese to mixture if desire), set aside
- Brown the sausage in an 8 inch skillet(or smaller for thicker frittata) and add in the onions and mushrooms
- Continue to saute until most of the moisture is cooked off, turn heat down to medium low
- Pour in the egg mixture and scrape the sides as the eggs cook
- Continue scraping as egg curds begin to form, you want the frittata to be cooked about half way through
- Once it’s cooked half way through, place the skillet under the broiler for about 3-5 minutes until it begins to brown
- Remove from heat and serve hot
Quick notes
*I used Whole Foods Ground Breakfast Pork Sausage. If you buy plain pork sausage, you will need to season it more since the one I used is already seasoned. You could certainly do bacon or ham instead.
Let us know what flavor combinations you come up with!!!
by Kate on December 19, 2012
After making the Chocolate Peppermint Cookie Bars.…I immediately thought about all of the other bar recipes I could create. These Apple Pie Cookie Bars are perfect for this time of year! I originally wanted to make a dairy free caramel sauce to drizzle over these, but I haven’t perfected it yet and wanted to get this recipe out to you! These are the perfect addition to your Holiday breakfast menu or dessert menu!!!
Apples can shrivel up when used in baking, such as in pies. The type of apple can contribute to this, that is why I included Granny Smiths since they hold up well when baked. They also add a bit of tartness paired with a sweeter apple like the Fuji. Feel free to use whatever variety you want or have on hand.
To help retain the apple’s structure, I have pre-cooked the apples before placing them in the oven. This allows the pectin to go to work and hold the apple’s structure. Pectin is like the mortar that holds the bricks (cellulose) together. If either one of them is destroyed, the apple collapses, loses volume, and releases liquid. The lemon juice is added to the apples to keep them from turning brown.
Recipe: Apple Pie Cookie Bars
Ingredients
Crust
- 1 1/4 cups Honeyville Almond Flour
- 1/2 cup grass-fed butter or coconut oil, melted (I used a mix of both)
- 1/2 cup granulated sweetener (I used Swerve for a sugar free option)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- dash of sea salt
Topping
- 3 small apples, peeled and diced (I used a mixture of Granny Smith for tart and Fuji for sweet)
- 2 tsp sweetener (I used 1 tsp palm sugar and 1 tsp Swerve)
- 1 tsp cinnamon
- 1 tsp lemon juice
Instructions
- Place the diced apples in a saucepan with the cinnamon and the two teaspoons of sweetener, stir until apples are coated
- Cover the pan and cook over medium heat for about 8 minutes until apples are soft
- Remove from heat and place in a single layer on a piece of parchment paper to cool
- While the apples are cooling, combine the flour, sweetener, cinnamon and salt in a mixing bowl
- Mix the melted butter/oil with the vanilla and pour into the flour mixture, combine
- Pour the batter into a greased 8×8 pan and bake at 350 for 20 minutes
- While crust is baking, place apples in a bowl and mix in the lemon juice
- Once the crust is done, spread the apples on top of the crust and return it to the oven, bake for an additional 10 minutes
- Serve hot and store in the refrigerator
If I can perfect the caramel sauce, I will certainly share it! In the meantime, these are fantastic just the way they are!!!
by Kate on December 5, 2012
This cookie recipe turned out better than I could have imagined! I think I have become slightly addicted to them…hence eating them as part of my breakfast and lunch today! They are basically sugar free, but still, it’s time to give the rest away before I eat the entire pan! ‘Tis the season!!!
The bottom of these remind me of an Oreo like cookie. I made them to be more like a crust rather than a soft cookie. If you prefer soft, even though I think the way they are is amazing, you could probably add an egg to the recipe and a bit of baking soda. This has given me a couple of other ideas of bars to make, so expect another one this month!
As you can see the candy on top isn’t a bright red like traditional peppermint candies. Well, that’s what happens when things are colored naturally and not with RED #40! I found these candy canes at Whole Foods, yes they have cane sugar, but at least they don’t have high fructose corn syrup and red dye! You could certainly leave the candy off, but it does add some crunch and additional peppermint flavor. The red, or should I say pink frosting color is also natural and I will share my trick below! I have a special ingredient for green as well that will be revealed in my Sugar Cookie Recipe!!!
Recipe: Chocolate Peppermint Cookie Bars
Ingredients
Cookie
Frosting
- 1 cup powdered sweetener* (I used Swerve Confectioners for sugar free option)
- 2 tbsp coconut cream (the cream that rises to the top of a can of full fat coconut milk when it is refrigerated)
- 2 tbsp full fat coconut milk (shake the remaining can of milk and use two additional tablespoons)
- 2 tbsp grass-fed butter**
- 1/2 tsp peppermint flavor
- 1 small beet root
- 4 natural candy canes, crushed (optional)
Instructions
Cookie
- Mix the melted butter/oil with the vanilla
- Combine the flour, cocoa, salt and sweetener
- Add the dry ingredients to the wet and stir until combined
- Press the batter into an 8×8 greased pan
- Bake at 350 for 25 minutes
- Let cool completely
Frosting
- Place the butter and sweetener in a pan on medium heat until butter starts to melt. Remove from heat and stir well
- Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth
- Peel the small beet root and place in a saucepan with about 2 tbsp water and cook over medium heat until the water is red.
- Pour some of the red water into your frosting and stir until desired color is reached.
- Place the frosting in the refrigerator to set if it’s runny
- Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting
- Place in the frig to let the frosting set.
- Store in the refrigerator (I think these taste best straight out of the refrigerator!)
Quick notes
*You can powder any sweetener by placing it in a coffee grinder or in a blender. The frosting will be grainy if you skip this step and that may not bother you.
**You may be able to used 2 additional tablespoons of coconut cream instead of butter in the frosting. I haven’t tried it but it should work. It may just make it more coconuty and more peppermint extract may be needed.
Variations
For those that do not like peppermint, try any other flavor extract or simply use vanilla. Add 1/4 tsp to start in case it’s a stronger extract.
Snow is headed our direction and I think these would be delicious served with some Dairy Free Hot Chocolate!!!
by Kate on December 3, 2012
I decided to throw this Breakfast Meatza Pizza together for Sunday Brunch over the Thanksgiving Weekend. Looking at what it has in it, how could you go wrong regardless of what it looked like as a finished product! I mean bacon, eggs, sausage, avocado, who wouldn’t like it! This breakfast pizza was a hit and who says it can only be eaten for breakfast! It tastes just as good the next day for leftovers and is the perfect on the go meal!!!
Sausage Recipe inspired by Make It Paleo
Recipe: Breakfast Meatza
Serves: 4
Ingredients
Crust:
- 1 lb pork sausage*
- 1 egg
- 1 tsp garlic powder or two garlic cloves, minced
- 2 tsp fennel seeds
- 1 tsp paprika
- 1/2 tsp sage
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper (optional for spicy)
Toppings
- 4 eggs
- 2 pieces bacon
- 1 avocado, sliced
- 8 oz mushrooms, sliced
- 1/4 cup onions, diced
- 1 garlic clove, minced
- sea salt and pepper
Instructions
- In a mixing bowl, combine the crust ingredients and mix well
- Press the sausage mixture onto a pizza pan, cast iron pan or on a cookie sheet.
- Bake at 425 for 20-25 minutes
- Place the bacon in a skillet and cook until just slightly under cooked. Remove from pan and set aside
- Place the mushrooms, onions and garlic in the pan with bacon grease and saute over medium heat until tender
- Once the crust is done, remove it from the oven and crack the 4 eggs onto it.
- Place the mushroom mixture, avocado and bacon pieces onto the pizza and sprinkle with salt and pepper
- Return to the oven and bake for 10 minutes longer
Quick notes
The yolks will be slightly under cooked. If you prefer runny yolks, reduce the time or add time if you prefer yolks that are cooked all the way through.
Variations
*This could certainly be made with any other ground meat, the sausage is just the perfect breakfast meat!
If you can tolerate cheese, certainly add some to the toppings!
Get creative, there are so many options for toppings!
by Kate on November 27, 2012
I have been sitting on this recipe for quite some time. It is one of my favorite granola recipes, but I get hesitant to share my recipes that I use a dehydrator. I know only a few of you have one and this can certainly be done in the oven, but the dehydrator always tastes best.
This is the perfect flavor for this time a year and can be enjoyed plain or with milk! The added protein powder makes this the perfect high fat and moderate protein breakfast!!! You may also like to try my other grain free granola recipes, Almond Nut Joy, Banana Nut and Pumpkin Spice.
Maybe a dehydrator should be on your holiday wish list!!! The Nesco that I have is very reasonably priced.
Recipe: Cinnamon Apple Granola
Ingredients
- 2 1/2 cups raw nuts, chopped (I used almonds and walnuts)
- 1 apple, diced
- 1/3 cup almond flour
- 1/4 cup vanilla protein powder* (I used Jay Robb’s Vanilla Egg White Protein)
- 2 1/2 tsp cinnamon
- 1 tsp lucuma powder, optional
- 1/2 cup apple sauce
- 1/4 cup honey
- 2 tbsp almond butter
- 1/2 tsp vanilla extract
- couple dashes of sea salt
Instructions
- Combine the chopped nuts, apple pieces, protein powder, almond flour, lucuma, cinnamon and salt in a bowl and mix well
- In a separate bowl, combine the apple sauce, almond butter, honey and vanilla
- Combine the two bowls and stir until all the dry ingredients are coated
- Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.
- For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly
Quick notes
*Substitute the protein powder for an additional 1/4 cup almond flour.
I used Nature’s Hollow Xylitol Honey for a lower sugar option.
For those of you that try this in the oven, let us all know how it turned out!
by Kate on November 19, 2012
Looking for something sweet to make for your Thanksgiving breakfast? These muffins are the perfect combination of tart with a bit of sweetness. I saw this muffin recipe from Cook’s Illustrated…made with tons of gluten of course…and I was up for the challenge to make it grain free. It worked and needless to say, two batches were gone in a matter of days around here! The crumbly topping turns crisp once they are cooked and adds so much flavor along with the ground up pecans that make up some of the batter!
Recipe: Grian Free Cranberry Pecan Muffins
Ingredients
Topping:
- 1/4 cup pecans
- 1 tbsp almond flour
- 1 1/2 – 2 1/2 tbsp granulated sweetener (I used 2 tbsp Swerve plus 1/2 tbsp coconut palm sugar to help it get crisp and add a brown sugar taste to it)
- 1 tbsp cold grass-fed butter*
Muffins:
- 1 1/3 cups almond flour
- 3/4 cup raw pecans, roasted
- 2 eggs
- 1/3 – 1/2 cup granulated sweetener (I used 1/2 cup Swerve to reduce sugar amount)
- 3 tbsp grass-fed butter or coconut oil, melted and cooled
- 1 tsp lemon juice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh cranberries
- 1/2 tbsp additional sweetener (I used Swerve)
Instructions
- Preheat oven to 350 so it’s ready to go. When combining an acid (lemon juice) with baking soda as a leavening agent, you need to get the item in the oven as soon as you mix those two ingredients together.
- In a dry skillet, roast the pecans. Remove from heat and place single layer in freezer for later. This is important or pecans will turn to butter if you try to food process them when they are warm
- In a Food Processor
, combine all of the topping ingredients and pulse a few times until the mixture looks like coarse sand. Pour into bowl and set aside
- In a large mixing bowl, combine the almond flour, sweetener, salt and soda, set aside
- In a small mixing bowl, whisk the eggs with the butter or oil and lemon juice, set aside
- Place the pecans in the Food Processor
and pulse until it looks like coarse sand. It may look a bit wet, that’s ok, just don’t let it turn to pecan butter
- Add the pecans to the flour mixture and set aside
- Place the cranberries and additional sweetener in the Food Processor
and pulse until the cranberries are in small pieces
- Make sure your muffin pan is lined and ready to go as you start to combine the wet with the dry ingredients
- Pour the egg mixture into the flour mixture and combine. Fold in the cranberries
- Spoon batter into muffin tins, you should get 9-10 muffins
- Place a spoonful of the topping onto each muffin, spread it out and press down a bit
- Bake for 25-28 minutes until a hint of brown on top
Quick notes
*Coconut oil would work, but butter is what gives it the brownie and crispiness as well.
These are so good they could be served for dessert!!!
by Kate on November 14, 2012
Today is World Diabetes Day and the month of November is Diabetes Awareness month. I was asked to partake in a food bloggers event today that Carolyn from All Day I Dream About Food is hosting. She is doing a giveaway for a Kitchen-Aid Mixer. Head over to her page to enter to win and check out all of her low carb recipes while you are there!!!
Did you know that Type 2 Diabetes is no longer known as adult on-set, we are seeing so many cases in young children! This is just one more reason for you and your family to eat a low starch/sugar diet. At the end of the day, carbs are sugar…yes that includes fruits, sweet potatoes, etc. This is why I try to create recipes that are low starch and make going grain free that much easier. I have a sweet tooth so I also always give the option for a natural sugar replacement (my favorite that does not raise blood sugar levels is Swerve...and it’s on sale the entire month of November)! There are essential amino acids (from proteins) and essential fatty acids that the body must have, but there is no carbohydrate that is essential! “What about fruit, it has so many nutrients?” I hear this often! There is a vegetable out there that can provide the same amount or more of the same nutrients without raising insulin levels. We just don’t need them to thrive and survive!
I was asked to make my Pumpkin Butter Truffles for a family dinner this past weekend. I had some pumpkin leftover and a desire to bake leftover as well. I threw together this recipe and hoped for a delicious result as I stuck them in the oven. The batter tasted fantastic, so I knew they would taste good, but just didn’t know if they would rise, fall or something in between! The result…huge hit!!! These are so moist and not to sweet.
Recipe: Grain Free Pumpkin Bars
Ingredients
- 2/3 cup Honeyville Almond Flour
- 1/2 cup pumpkin
- 2 eggs
- 3/4 cup almond butter (I use the roasted self grind at Whole Foods)
- 1/2 cup Swerve (Palm sugar* works here if you prefer or a combo of both)
- 3/4 -1 tsp pumpkin spice
- 1/4 tsp cinnamon
- 1/8 tsp sea salt
- 1/2 tsp soda
Instructions
- Place the pumpkin, eggs, spice and almond butter in a food processor and blend for 1 minute
- Add the remaining ingredients and pulse until combined
- Pour the batter into a 9×9 greased pan
- Bake at 350 for 25-30 minutes
Quick Notes
Palm sugar is not necessarily diabetic friendly so use sparingly!
Enjoy! Don’t forget to go register to win the Kitchen Aid Mixer!!!
by Kate on October 24, 2012
One of the most common complaints I hear from clients is, “what can I eat for breakfast now that I can’t have cereal, a bagel or pancakes. I can’t eat eggs everyday!” I can rattle off numerous things other than starchy high carb foods…and something besides eggs. Too many of us have gotten in the mindset that breakfast has to be a “breakfast” food, and that is not the case. Get creative and don’t hesitate to eat leftovers from the previous nights dinner. I personally love my protein smoothie that’s full of fat and spinach (you wouldn’t know it’s in there if the shake wasn’t green!) that I make every morning and look forward to it everyday…and it doesn’t even have fruit in it!!!
I am on a mission to create some low starch breakfast options that will make you think you’re getting the carbs you are so used to eating. The best part is, you won’t be hungry an hour later! There are numerous breakfast recipes on my site that are higher in fat, lower in starch and supply a good amount of protein. Some of my favorites include: Coconut Pancakes and Strawberry Syrup, Banana Bread French Toast, Egg Muffins, Banana Pancakes, Grain Free Thin Pancakes, Almond Nut Joy Granola, Grain Free Banana Nut Granola and Pumpkin Spice Granola. And for all of you cold cereal people, I’m working on a recipe, but the bad news is, it has to be done in a dehydrator. I tried it in the oven and it just doesn’t work. When it comes to granolas, my cookie bites and some cracker recipes, a dehydrator is so worth it!!!
I recently had the idea of making a hot cereal, but didn’t want it to be an entire bowl of mushed nuts. I somehow wanted to incorporate mashed cauliflower with protein in the form of powder. About a month ago, I came across this recipe for Faux “Oat” Meal and loved how she used real eggs for the protein! You would never guess that eggs or cauliflower were in this cream of “wheat” recipe! I did things a little differently and loved what I came up with! There are many flavor options for those of you that don’t like pumpkin.
Recipe: Pumpkin Spice Cream of “Wheat”
Serves: 2-3
Ingredients
- 1 medium head of cauliflower, steamed
- 4 eggs
- 1 1/4 cups non-dairy milk (I love So Delicious unsweetened vanilla)
- 4 tbsp coconut cream (The cream that rises to the top of a can of full fat coconut milk that has been refrigerated)
- 1/4 cup pumpkin
- 1/2 tsp maple flavor (vanilla should work too)
- 1-3 tbsp sweetener (I used 3 tbsp of Swerve which is erythritol.)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- couple dashes of salt
- grass-fed butter (optional)
Instructions
- Place the steamed cauliflower in a food processor and pulse until it’s “riced”
- Whisk the 4 eggs in a large mixing bowl and set aside
- In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes
- Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs
- Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined
- Serve hot with a dollop of grassfed butter (optional)
Quick notes
Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.
Variations
Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.
I still think adding a vanilla protein powder would work just fine in place of the eggs. Add it at the time you would add in the spices.
by Kate on October 15, 2012
It’s that time of year when people get all excited about Pumpkin Lattes and Pumpkin Scones from Starbucks! I have to say I have not tried either one, not a coffee person and have been gluten free for years so the scone was never an option.
What is a scone? They originated in Britain and are thought of as individual light quick breads, made with a small proportion of butter and a high proportion of raising agent. Some may include dried fruit or chocolate chips. Traditionally they were served with butter or cream along side a morning or afternoon tea. My recipe does not include butter or oil, the pumpkin takes the place of that. You will also notice that I use 1 tsp of baking soda (rising agent) which is about double what I would use in a typical baked good.
I’m not tying to recreate the Starbuck’s Scone, but here is a recipe that I think you will enjoy! I made a maple almond butter drizzle for the top of mine, but you could simply enjoy these warm with grass-fed butter.
Recipe: Pumpkin Spice Scones
Ingredients
- 1 1/2 cups almond flour (I used Honeyville*)
- 1/2 cup coconut flour
- 1/3-1/2 cup granulated sweetener (coconut palm sugar)* (I used 1/2 cup erythritol for low sugar option)
- 2 eggs
- 1/3 cup canned pumpkin (makes sure it’s not puree or these will be too moist)
- 1 1/2 tsp cinnamon (measure all spices as heaping)
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp soda
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/4 cup nuts or chocolate chips (optional)
Instructions
- With a handheld mixer, beat the eggs, sugar and pumpkin. Stir in the vanilla after.
- In a mixing bowl, combine the flours, spices, salt and soda
- Combine the two bowls and mix well. Make sure the coconut flour is mixed in, it tends to clump
- Fold in the nuts or chocolate chips
- Dough should be stiff enough to form into two equal balls. Place on a parchment lined cookie sheet
- Form into two round loaves about 3/4 to 1 inch in thickness
- Cut each loaf into 4 pieces and separate the pieces so they cook evenly
- Bake at 350 for 20 minutes or until browned
- Remove from heat and place on a wire cooling rack so they can dry out. Scones should not be real moist
Quick notes
*I suggest using Honeyville, Bob’s may make these too moist. They’ll still be good but not scone like.
*If you want to use less sugar, increase the almond flour amount by the amount of sugar you leave out.
I have found that baked goods that have coconut flour in them are better once they have been refrigerated. Coconut flour absorbs moisture and needs time to set in recipes. I have heard that the cold will condense some moisture onto the baked good. Whatever it is, I suggest doing it!!! Store baked goods in an airtight container,
Variations
For the glaze, I put almond butter, some maple syrup (I used Xylitol Maple Syrup for low sugar option) and a bit of unsweetened vanilla coconut milk (to thin it out) into a blender. Pour the mixture into a small ziploc bag and cut a very small hole in the corner of the bag. This makes drizzling easy and pretty!
Enjoy!
