There are many more gluten free options for baking.
These scones are another healthy treat for breakfast, especially with a hot cup of coffee or tea. However, they can be part of a healthy snack any time of day!
Gluten Free Blueberry Coconut Scones
Sweetness: low to medium
Preparation: 15 -20 minutes
Baking time: 17-20 minutes
Yields 12-13 scones
This scone is very low in natural sweetener, higher in healthy fat and full of antioxidants from the powerful blueberry superfood. Adding Tigernut flour, which is made from the tigernut root vegetable, makes these scones a little more filling.
Ingredients
1 1/4 C Almond Flour
3/4 C Tigernut Flour
1/4 C Coconut Flour
1/2 C Unsweetened Coconut Flakes plus extra to sprinkle on top
!/2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt or Sea Salt
3 organic pastured raised eggs
1/3 C Melted Coconut Oil
2 T Organic Maple Syrup
1/2 tsp Vanilla
Approximately 1/2 C Lily’s Stevia Sweetened Chocolate Chips (add to your taste)
1/2 - 3/4 C Fresh Blueberries
Preparation
Preheat oven to 350 and line a large baking sheet with a silicone baking mat or parchment paper. Combine the dry and wet ingredients in separate bowls. Pour the dry ingredients into the wet ingredients and mix with a fork until well combined. If the batter seems too moist, add some almond flour. Add the chocolate chips and carefully fold in the fresh blueberries.
Drop the batter onto the prepared baking sheet in approximately 1/4 cup servings. Sprinkle some coconut flakes on top of each one.
Baking
Bake for 17-20 minutes. Check at the 17 minute mark and if when pressed they seem soft in the center, continue for 2-3 minutes until golden brown and firm.
Cool on a rack for 30 minutes before serving. Store in either a Ziploc bag or glass container in the refrigerator.
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