Apple Scones and Coconut Cream

 Another gluten-free winner! I’m really enjoying experimenting with all these recipes, some definitely don’t pass the taste test but the ones that do are worth sharing.


1 cup minced apple

2 cups almond flour 

1/4 cup shredded coconut 

1 tablespoon cinnamon 

1 teaspoon baking soda

pinch of sea salt

1 egg at room temperature

2 tbsp of honey 


Preheat oven to 375 degrees F (190 Celsius)

In a large bowl, combine almond flour, apple, shredded coconut, cinnamon, baking soda, and sea salt

In a smaller bowl mix the egg and honey until well blended

Add the wet ingredients to the dry and mix well

Knead the dough with your hands if necessary to ensure an even distribution of ingredients

Form dough into 2 circles approximately ½ inch thick

Cut each circle like a pizza into 6 or 8 slices depending on the size you want your scones

Transfer to a baking sheet 

Bake for 10 minutes or until golden brown. 

Coconut cream 

2 cans of coconut milk (chilled in fridge overnight) 

1 tbsp of vanilla

3 tbsp of maple syrup 

Open the cans carefully and use a spoon to scoop out the cream. You can save the water for smoothies. Use an electric mixer to mix the cream with vanilla and maple syrup. 

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