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Slightly sweet, reminiscent of apple pie, this gluten free scone will make you want to get up in the morning! Have it with tea or dip it in your coffee. Either way, you won’t care that it’s gluten and grain free! Enjoy.
First put the almond flour and cane sugar in a blender and blend till fine (a few minuets). You will have to stop and mix a few times as the mixture will get thicker.
Sift the mixture into a large bowl.
Combine the almond flour/sugar mixture with the salt, baking soda, cinnamon, allspice and apples.
In a smaller bowl, combine the egg, vinegar and ginger.
Mix wet ingredients into dry. Lightly knead dough with your hands to ensure proper distribution of ingredients. Don’t worry if it is a bit wet, however you can add a little more almond flour if needed to help bring the dough together.
Form dough into 2 balls and press each one so that each is about ½-inch in thickness. Cut each circle into 8 triangles. Using a metal baking spatula, transfer to parchment paper.
Bake at 375ºF on double or stacked baking sheets (so the bottoms won’t burn). Bake for 10 minutes or till lightly browned.
Mildly destroy the healthy goodness with a drizzle of white chocolate goodness. They even make it dairy free these days.
You can get almond meal or flour at your local health food store or make your own by grinding almonds in a blender. You can even use other nut flours in the mix. Even better, use sprouted almonds or sprouted almond flour!
Most often you can find pre-grated tubed ginger in the produce section of your local supermarket. I LOVE this stuff. We put it in everything from morning oatmeal, cookies, stir fry to tea.
A fudgy flourless chocolate chip cookie without grains? Is it possible? You better believe it! Perfect for those who have grain allergies or are gluten-free.
These are gluten free, dairy free and sugar free (we’re using slightly sweet applesauce and a hint of maple syrup in place of white sugar) blueberry packed muffins … with a yummy almond crumb topping. A tip: Always eat the tops of muffins first. Especially when crumb toppings are involved.
A breakfast that tastes like cake? Yep! Shredded carrots are throughout these little oatmeal cups. And with the sweetness of a bit of crushed pineapple it’s the perfect combination! No flour is needed or dairy for these personal sized baked oatmeal cups. If there are no allergies in your family like mine, then of course you can go ahead and add some chopped nuts if you like!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!