ALMOND FLOUR CARROT CAKE SCONES

ALMOND FLOUR CARROT CAKE SCONES

 

 

 

Rediscover a delightful morning treat in these supremely moist, gluten-free carrot cake scones drizzled with a sweet citrus glaze.

INGREDIENTS

·        1 egg

·        ¼ cup pure maple syrup

·        ¾ cup finely grated carrots (from 1 large carrot)

·        1 tsp. vanilla extract

·        2⅓ cups almond meal/flour

·        ½ cup shredded unsweetened coconut flakes

·        2 tsp. baking powder

·        1 tsp. cinnamon

·        1 tsp. ground ginger

·        ¼ tsp. sea salt

·        ⅓ cup coconut oil, softened

·        2 Tbsp. finely chopped walnuts

·        **Fresh Citrus Glaze** (optional)

·        ¼ cup powdered sugar

·        1 Tbsp. freshly squeezed orange or pineapple juice

INSTRUCTIONS

1.     Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat

2.     Place egg, maple syrup, carrots, and vanilla in a small bowl. Whisk to combine.

3.     In a larger bowl, combine almond flour, coconut, baking powder, cinnamon, ginger, and sea salt. Mix well. Add the softened coconut oil and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal.

4.     …………………………………………….

5.     ………………………………………………………

Full instructions: Click here

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