Recipe 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