Wheat, Dairy and Sugar Free Almond Scones |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Modified from the recipe in the MS Recovery Diet book. Made with Spelt and rice flour, Agave nectar as sweetener and egg replacement Ingredients:
1/3 cup spelt flour |
1/3 cup rice flour |
3 teaspoons egg substitute |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
3/4 teaspoon baking powder |
2 tablespoons agave nectar |
1 tablespoon flax seed |
1 apple, grated |
1 tablespoon walnut oil |
4 tablespoons almond butter |
1/2 teaspoon grated orange peel |
Directions:
1. Pre Heat Oven 350 degrees.
2. Mix together dry ingredients.
3. in separate bowl mix together Grated apple, Walnut Oil, Almond Butter, Agave nectar and grated orange peel.
4. Combine with Dry ingredients.
5. Drop onto cookie sheet.
6. Bake 20 to 25 minutes until browned.
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