For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone. Audrey Hepburn
I am doing great on my journey to a healthy lifestyle! There are days I still want something sweet though. I think I was born with a sweet tooth! I have discovered the less carbs, less sugar and no gluten I eat, the less I crave sweets. When I do crave sweets, usually a piece of fruit will do. There are those time where I just want a small treat. Today’s recipe is one of my new creations!
I have experimented a lot with using oat flour and have loved the results. However on my journey, I have had to cut oats completely out, UGH! I decided to start working with Almond Flour. I use the King Arthur brand. It is pricey but most specialty flours are. I can get a bag for $12.99 at Whole Foods or $9.99 at Wegmans. I have been very pleased with the results using this flour. The taste and consistency are much lighter than the oat flour.
I started to try a recipe from online for scones, my old favorite breakfast treat. As I was going through the recipe I realized I wasn’t going to enjoy the flavors, so I re worked the recipe to my tastes. YUMMY! I also went online to King Arthur Flour and found 2 recipes that are delicious! One is a shortbread cookie and the other a chocolate chip cookie. Both use almond flour and both are very tasty. If you want those recipes, go to the company’s website and search gluten-free shortbread/gluten-free chocolate chip cookies using Almond Flour.
Even though these treats are healthier, I still keep in mind…everything in moderation!! ENJOY!
Debbi K.
Almond Flour Chocolate Chip Scones
2 ½ cups King Arthur Almond Flour
Pinch of salt
1 tsp baking soda
½ tsp baking powder
½ cup coconut ( use unsweetened to cut back on the sugar)
2 TBSP brown sugar ( you can omit the brown sugar if you want a less sweet scone)
¼ cup mini chocolate chips
2 eggs
4 ounce unsweetened applesauce
Preheat the oven to 350. Mix all the ingredients together to form a dough. Divide the dough in half and pat each into a circle. Cut the each circle into 8 wedges. Place on a stone baking pan. Sprinkle the tops with brown sugar (you can skip this step if you want to cut back on the sugar, I’ve done it both ways and they are both good) Bake 15 minutes or until golden brown. Cool on the pan for 10 minutes.
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