I have a strict diet and can only reduce inflammation in my body by cutting out all legumes and seeds as well as gluten and dairy free. So here is my scone recipe, I just did some baking to get out of a funk and hope someone else might enjoy these scones also.
Blend:
3 Tbsp nut or coconut milk
1 egg
1 tsp lemon juice
Put in freezer to chill
Sieve and Mix together:
1.5 cups almond meal
.5 cup tapioca starch
1 Tbs coconut flour
.5 tsp baking Soda
.5 tsp Himalayan salt
Add:
Large handful of chopped pitted dates
Melt:
.25 cup coconut oil
Then add to egg mixture.
Combine wet into dry to make a very sticky dough. Sprinkle tapioca starch onto a cutting board and plop on the dough. Cover hands with tapioca and form dough into a 15cm disc. Place disc in freezer to chill.
Grease and with tapioca flour a baking tray. Heat oven to 175 deg C whilst dough chills.
Cut dough into 6 or 8 wedges and place on tray, cooling the dough in the freezer makes it easier to cut and handle.
Bake for 23 mins then let cool before eating. They taste best when cool.
Blend:
3 Tbsp nut or coconut milk
1 egg
1 tsp lemon juice
Put in freezer to chill
Sieve and Mix together:
1.5 cups almond meal
.5 cup tapioca starch
1 Tbs coconut flour
.5 tsp baking Soda
.5 tsp Himalayan salt
Add:
Large handful of chopped pitted dates
Melt:
.25 cup coconut oil
Then add to egg mixture.
Combine wet into dry to make a very sticky dough. Sprinkle tapioca starch onto a cutting board and plop on the dough. Cover hands with tapioca and form dough into a 15cm disc. Place disc in freezer to chill.
Grease and with tapioca flour a baking tray. Heat oven to 175 deg C whilst dough chills.
Cut dough into 6 or 8 wedges and place on tray, cooling the dough in the freezer makes it easier to cut and handle.
Bake for 23 mins then let cool before eating. They taste best when cool.