Almond - Carrot Scones
Updated: May 5, 2019
The perfect Sunday breakfast scones that everyone around the table will love. Not too sweet, not to salty, just perfectly yummy. And delicious with any kind of topping.
1 dl shredded carrot
1 chia egg (1 tbsp chia seeds in 2 tbsp of water, let sit for 5 min - then you have a "chia egg"
1 tbsp honey/or other natural sweetener of choice
2 tbsp coconut oil
2,5 dl almondflour
0,5 dl tapioca starch
0,5 dl coconutflour
1 tsp ground ginger
1 tsp bakingpowder
0,5 tsp salt
Mix everything together in a food processor (mix the dry ingredients separately in a bowl, and then add them into the mix) ps. if the dough is not firm enough, just add. tiny bit of water.
When you have a nice smooth dough, roll them into 6-8 balls.
Place the dough balls on a tray with a baking sheet on it, pat them out so the become a little bit flatter.
Bake in the oven until beatiful and golden. Enjoy the scones straight out of the oven with your favourite toppings.
Tips: I like to top it with sliced avocado and herbsalt, or sugar free berry jam and coconut cream. YUM!
Bake in the oven 25-30 min on 175 °c.