Recipe: Gluten-Free Almond, Oat & Cranberry Scones

Almond, Oat & Cranberry SconesRecipe from Dr. Doni adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

2 cups almond flour
1 cup GF oats
1/4 tsp sea salt
3/4 baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup grapeseed oil
2 Tb coconut crystals
3 large free-range eggs (could replace ground flaxseeds in water or EnerG egg replacer or xanthum gum)
1/2 cup dried cranberries
1/4 cup filtered water

Preheat oven to 350F.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and ginger. In a blender or food processor, combine the grapeseed oil, eggs (or replacement), dried cranberries and water; process on high for about 1 minute, until smooth. Stir wet ingredients into the flour mixture until thoroughly combined. Drop the batter, in 1/4 cup amounts, onto a baking sheet.

Bake for 10 to 15 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool on the baking sheet for 30 minutes, then serve.

Enjoy!

Doni

Comments

  1. Oats are in the ingredients but not in the recipe…do you make a flour with the oats or do they go on top?