I adapted this recipe from thespunkycoconut.com bagel recipe. The Spunky Coconut is one of my favorite recipe blogs! I have several variations to suit a variety of tastes and occasions. I love this bread for any time of day.
Autumn-Spice Scones (Grain, Dairy, Soy, Egg and Sugar Free)
Published on
January 7, 2015 | By
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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Yield
- 1 batch
- Difficulty Level Easy
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour/starch, optional
- 1/2 cup almond meal
- 1/2 t. baking soda
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. allspice
- 1/4 t. ground cloves
- 1 t. xanthan gum
- 2 t. baking powder
- 1/2 t. stevia powder
- 1/2 cup almond, rice or coconut milk
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil or grape seed oil
- 2 T. flaxseed meal
- 1/2 T. apple cider vinegar, optional
Instructions
- 1. Preheat oven to 350
- 2. Mix together the coconut flour, tapioca flour, baking powder, baking soda, spices, and xanthan gum.
- 3. In separate bowl mix together flaxseed meal, apple cider vinegar, honey, almond milk, oil and applesauce. Add to the dry ingredients and mix thoroughly.
- 4. Plop large scoops of batter onto greased cookie sheet to form 6 "scones."
- 5. Bake at 350 for 25 minutes.
- Servings : 6
- Ready in : 35 Minutes
- Course : Breakfast, Dessert
- Recipe Type : Bread, Breakfast, Dairy Free, Egg Free, Gluten Free, Paleo, soy free, Sugar free
- Ingredient : beef
About Chef
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Katrina Nixon
Hi! I’m Katrina, home schooling mother of 3 amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. Read our story!
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