1/4 cup coconut flour, sifted
1/2 tsp cinnamon
1 tsp baking soda
1/2 sea salt
1/4 cup pure maple syrup
1 tsp pure vanilla extract
2 eggs
1 1/2 tsp minced fresh ginger
3 tbsp coconut oil, melted
1 cup coarsely chopped peaches
Preheat oven to 350 degrees F. Place the almond flour, coconut lour, cinnamon, baking soda and salt in a medium bowl and whisk together. Add maple syrup, vanilla, eggs and ginger to the dry mixture. Blend well with a hand mixer. With mixer on low slowly add the coconut oil and mix well.Stir in the peaches.
Using an ice cream scoop, drop 8 even scoops of dough onto a parchment lined baking sheet. Bake for 23 - 25 minutes, or until firm and golden brown. Cool on wire racks. Store leftovers in an airtight container up to 3 days or freeze.
Recipe from Paleo Indulgences by Tammy Credicott
This recipe was pretty good, the scones were not dry and the overall flavour was good. I may increase the cinnamon to 1 tsp and try different fruits (apple, apricots). You may also want to add some pecans or walnuts for extra crunch. I'll give this recipe 4 out of 5 stars.
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