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Do you ever wake up one day and feel determined to do something or go somewhere that same day? That’s what happened to me last weekend. I woke up and really wanted to try making some pcos-friendly scones that would be gluten-free, sugar-free and low carb. I went to my fridge and pantry, looked at the ingredients I had on hand and decided to go for a lemon blackberry flavour since I had some blackberries in the freezer. If you’ve read some of my previous posts, I don’t usually use coconut anything in my recipes because I don’t like it when there’s a coconut flavour inside the recipe. However, this time I wanted a strong coconut flavour, in fact, I wanted them to be coconut scones so you can definitely taste the coconut in this recipe!!
Ingredients
- 1 cup coconut flour 118g
- 1/2 cup blanched almond flour 60g
- 1/4 cup coconut shreds 30g
- 2 tbsp arrowroot starch
- 1 tsp guar gum
- 1/2 tsp baking soda
- 1/2 tsp Himalayan salt
- 1 tsp baking powder
- 1.25 tsp stevia powder
- 4 eggs
- 1 tbsp organic lemon juice
- zest 1/2 lemon
- 1/2 cup unsweetened almond milk 125ml
- 1 tbsp apple cider vinegar
- 3 tbsp coconut oil
- 1 tbsp honey
- 1 cup blackberries
- Lemon Frosting
- 1/4 cup coconut butter
- 1/4 tsp cinnamon
- zest 1/2 lemon
- 1/8 tsp stevia powder
Instructions
- Preheat the oven to 190C/375F.
- In a large bowl, whisk the dry ingredients together.
- In a different large bowl, mix in the apple cider vinegar and almond milk together and let sit for 5 minutes. Add the rest of the wet ingredients, except the blackberries, and whisk together. Pour in the wet ingredients into the dry ingredients and mix with a silicone spatula. This will form a pretty thick dough as the coconut will absorb a lot of the water. Mix in the blackberries.
- Line a 25cm springform pan with parchment paper and put the scone mixture in. Spoon it so that it is even everywhere.
- Bake in the oven for 50-60 minutes depending on how much you want it cooked.
- If you want to make individual portions, you can make 10-12 small triangles with your hands and place them on a baking mat. Bake for about 30 minutes.
- Take it out of the oven, lift the parchment paper out of the pan, and cut the scone cake into 10 pieces.
- Mix the lemon frosting ingredients together in a small bowl and spoon over the scones.
pint it |