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Almond Flour Scones
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albogdan

Originally published at Primed for Synergy. You can comment here or there.

Here’s a great recipe for those trying to reduce their carb load, yet who still want desert-like goodies to snack on. I brought the chocolate chip variation to a party the other week and they were gobbled up.

NOTE 1: Using butter or Earth Balance will give more of an old-school buttery flavor, while coconut oil will add a coconut overtone and a slightly harder texture. All three are good, just different, so use what you prefer or need for your diet. Coconut oil should always be used by those following a primal diet, but people not familiar with coconut oil may prefer the other options.

NOTE 2: There are two reasons to choose between maple syrup or agave syrup. First, there’s your taste preference. Second, and more importantly to me, there’s the glycemic-index. Agave is low-glycemic and considered better for diabetic conditions, while maple syrup has less fructose and is better for fructose malabsorption conditions. I use maple syrup.

NOTE 3: With only walnuts you’ll have a very mildly sweetened scone and the walnuts will add a nice variety in the taste and texture.  Adding Chocolate chunks/chips makes these into something more like a chocolate chip cookie. I’ll  switch between the two, sometimes using half and half depending on if I want more of a dessert or a snack. I personally find a full cup of chocolate chunks/chips way too sweet for my taste, so I rarely go over 1/2 cup if only I’m eating them.

Almond Flour Scones

2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup coconut oil, softened butter, or Earth Balance
1/8 cup maple syrup or agave syrup
2 eggs
1 tsp vanilla
Up to 1 cup walnuts or dark chocolate chunks/chips, or a mix of both

Preheat oven to 350 degrees F.

Mix all ingredients except for walnuts or chocolate until smooth. Stir in walnuts or chocolate. Form 10-12 scones on cookie sheet.

Bake for 20 to 25 minutes, until slightly browned.

Almond Flour Chocolate Cookie

Add 1/2 cup cocoa powder and an additional 1/8 cup of syrup to the above recipe to transform it into a chocolate cookie. The sugar load is a bit high for me, but I wanted to include this variation for those looking for a way to twist the recipe further into dessert territory.

Alternate Sweetener Substitution

I don’t tolerate many artificial sweeteners,but if you need to totally cut out all sugar you can adapt the recipe by substituting half of the butter/oil with grape seed oil and using 4 packets of any alternate sweetener like Sweet ‘n Low or Stevia instead of the syrup.

 


I'll have to give them a try! I'm on a wheat-free diet, and they look like just the thing to go with a cup of tea.

Hope you enjoy them. I just ate three myself.

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