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Gluten Free Scone Recipe

I suggest you start by cutting out wheat and increasing your vegetable and fruit intake. If you have a blender or juicer replace one of your regular meals with a liquid meal. You will be surprised about the difference this little change makes for your well-being. It is a matter of getting used to the changes and realizing how many options there really are.

RECIPE

Put into the food processor:

• 3 ½ cups of almond meal or flour
• 5 tablespoons of arrowroot flour
• ½ cup honey
• 4 tablespoons of coconut milk
• 2 eggs
• 2 tablespoons wine vinegar
• 1 teaspoon baking powder
• 1/2 teaspoon Himalayan salt
• 6 tablespoons coconut oil
• One-half cup or more of currants or dried pomegranate, blueberries or cherries and some crushed pecans, cashews or walnuts.

Mix well. Spoon drop 7 or 8 equal amounts of dough onto a coconut oil well-greased flat Pyrex dish. Round with your fingers into equal biscuit sized pieces and flatten with fingers, so that final scone is about ¾ to an inch thick. Bake at 350 degrees 20 minutes until nicely browned.

If you can resist, let them cool before you taste them!!! You may want to eat them with nut butter such as almond butter or hazelnut butter. If you eat dairy you can add a slice of “real” cheese (available at health food stores).

ENJOY!