The snickerdoodle you can eat for breakfast.
Makes 8 scones
30-45 minutes
Paleo, refined sugar free, dairy free, gluten free
Ingredients:
Dough:
3 tbsp melted coconut oil
3 tbsp honey
1 egg
1 tsp vanilla extract
1 tbsp almond butter
1 1/4 cups blanched almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1/2 cup chopped pecans
Coating:
1/2 tbsp coconut sugar
1 tsp cinnamon
Steps:
Preheat oven to 350F.
Whisk together the liquids until fully combined. Add in dry ingredients and stir. Chill dough in the fridge for 30 minutes or more.
On a small plate, mix together the cinnamon-sugar coating (coconut sugar and additional cinnamon).
Remove the dough from the fridge and divide it into 8 equal pieces. Form each portion into a small triangle (about 1 inch thick), or the shape of your choice. Press each side into the cinnamon sugar mixture. Place on a cookie sheet and bake for 11-13 minutes. They will seem slightly soft and will continue to bake on the pan. Transfer to a wire rack after 5-10 minutes.
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