Coming up with grab-and-go foods can be tricky when you’re on a restricted diet. Here’s a recipe I created for grain-free, vegan, honey- and fruit-sweetened scones that are super easy to make:
2 c. almond, hazelnut or pecan flour
1 tsp. baking soda
1/8 tsp. salt
2 Tsp melted butter
3 Tsp honey
3 Tsp full-fat coconut milk – I recommend Arroy-D (no guar gum)
1 c. mixed berries
Preheat oven to 350 and place a sheet of parchment paper on a cookie sheet.
Mix dry ingredients in a large bowl and set aside.
Mix honey and butter, add to dry ingredients. Gradually add coconut milk while mixing until just moist. If still dry after adding, gradually add 1 Tsp at a time.
Fold in berries. I used blueberries and raspberries.
Bake until lightly browned – about 18-20 minutes. The batch pictured here using pecan flour I made in my Ninja. Almond flour would give a more traditional (lighter) scone color as well as a more neutral flavor (less nutty).
Set to cool for at least 10 minutes.