Tuesday, June 28, 2011

Gluten-Free Chocolate Chip Scones

This delicious recipe comes from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam, who also has a wonderful blog.  My husband loves pastries and could eat one every single morning for breakfast.  However, they aren't the best thing for you, so I found these tasty little gems that offer a great alternative.  Plus, if you eat a paleo lifestyle, this is a great treat! 

This is a basic recipe, but could be dressed up with some dried cherries, orange zest, raspberries, etc.  If you do not use agave, honey would be a great substitute!

Chocolate Chip Scones

.5 cups almond flour
1/2 t sea salt
1/2 t baking soda
1/3 C grapeseed oil
1/4 C agave nectar
2 large eggs
1 C chocolate Chips (I usually add more and I use Enjoy Life chips)

Preheat your oven to 350 and line 2 baking sheets with parchment paper. Combine almond flour, baking soda, & salt in small bowl. In another medium bowl, beat together grapeseed oil, agave nectar, & eggs. Stir dry ingredients into wet and combine. Fold in chocolate chips.

Let the dough rest for about 20 minutes before you drop them on the baking sheet. It allows them to thicken up, so they do not spread as much when baking them. They will puff up more then.  Drop by 1/4 C onto lined baking sheets & bake for 15 minutes or so, depending on your oven.  You can also roll into a ball then shape into a scone! Enjoy!

I have to stop taking pictures w/my cell phone!! This picture does not do the scones justice.  They were much more scrumptious looking!


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