Description
These are incredible little treats, grain-free and very easy and quick to make. Everyone loves them on the go or as a dessert.
Ingredients
- 2 ½ cups almond flour
- 2 tablespoons tapioca flour, plus a little extra to toss with blueberries
- 1 tablespoon coconut flour
- 2 tablespoons maple sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups frozen blueberries*
- 2 egg whites
- 1 teaspoon vanilla
- ⅓ cup walnut oil (or nut oil of your choice)
- ⅓ cup pourable honey
- 2 teaspoons lemon juice
- Coconut oil for greasing your pans
- *I used fresh blueberries but the result is fabulous either way. With fresh blueberries, the scones are slightly moister during the following days. You can use any fruit: apricots, dates etc. – go wild!
Instructions
- Preheat oven to 350F degrees.
- Grease your cookie sheets.
- In a 2 quart size bowl, mix the flours, sugar, salt and baking soda together.
- Sift well.
- In a 1 quart bowl, mix together the egg whites, vanilla, oil and honey.
- With a hand mixer, whip this mixture on medium-high for about a minute.
- Immediately pour your wet ingredients into your dry and stir to combine.
- In a separate bowl, toss the blueberries with the “extra” tapioca flour until your blueberries are well coated.
- Add the blueberries to the dough by folding them in over and over until fully incorporated, and at the same time add in the lemon juice.
- To better handle the “dough”, refrigerate for half an hour to firm up.
- For mini snack-sized muffins, use a medium sized melon scooper or a teaspoon and place the shapes about 1 inch apart on parchment (they will not spread). You should have a ½ inch ball shape. Do not hand form into a nice tidy ball. Allow to remain rough edged.
- Prepare an egg wash and brush over the scones.
- For snack sized, bake for 6-8 minutes.
- For biscuit sized, bake for 8-10 minutes.
- Let cool for 1 minute then remove to drying rack.
- Enjoy!
Notes
The snack sized muffins taste even better the next day.
The biscuit sized ones will be moist inside and slightly crisp outside–delicious!
Serve with grass-fed butter, coconut oil or plain. Better yet sprinkle with a touch of palm or maple sugar while warm. Yum.
Cover in a tightly sealed container, but do not cover for at least 10 hours.
