May 13, 2014
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GLUTEN FREE BLUEBERRY AND COCONUT SCONES [email protected] Yield: eight scones ING…

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GLUTEN FREE BLUEBERRY AND COCONUT SCONES [email protected]

Yield: eight scones

INGREDIENTS:

1 natural egg
1/four cup coconut oil
1/four cup unrefined sugar
1 half cup almond flour
2 tbsp arrowroot powder, or cornstarch
1 tsp vanilla
6 ouncesfresh natural blueberries
1/four cup unsweetened shredded coconut
1 tsp aluminum free baking powder
1 tsp coarse sugar, to sprinkle the scones, elective

DIRECTIONS:

Preheat oven to 350F. Line a 9 inch spherical baking pan with unbleached parchment paper all the best way as much as the edges of the baking pan, identical to within the footage. Put aside.

In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat till mixed. Add the rest of the components besides the blueberries and blend via. Add the blueberries and gently together with your fingers incorporate them into the batter.

Press the batter into the ready baking pan and sprinkle some coarse sugar excessive. Bake for 35-40 minutes.

Let the scones cool for a minimum of 15 minutes. Pulling from the parchment paper, elevate the scones up from the pan and minimize into eight items. You’ll be able to retailer them on a cake stand for as much as two days.

Credit to🏆@eatgoodforlife

Try her web page for extra superb recipes!

pinit fg en rect red 28 - GLUTEN FREE BLUEBERRY AND COCONUT SCONES by@eatgoodforlife

Yield: eight scones

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