Serves: 10|Prep: 35 min
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. |
