I made these scones tonight, and I’m still a little bit in disbelief that they’re so healthy. Protein, fruit, no flour. Super good!
1 1/2 cups cashews
1/4 cup arrowroot starch
Pinch of salt
1 tsp baking powder
1 cup blueberries
1/4 cup coconut oil
3 tbsp maple syrup
2 tsp vanilla
3. Add blueberries. I used fresh, my friend who referred this recipe used frozen – both worked fine.
4. Mix coconut oil (warmed, so it’s in liquid form) maple syrup, vanilla and egg. Add to the dry/blueberry mixture.
5. Pour into pan. The blog this recipe came from (http://fedandfit.com/2013/07/28/paleo-blueberry-scones-2/) suggested a 9″ metal pan with parchment paper lining. I had neither said pan nor paper, so I used a spring-form (cheesecake) pan. I lightly greased the bottom to make up for no paper.
6. Bake at 350 for 30 minutes, or till light golden brown. Since I had the wrong pan and no paper, I did 325 for 33 minutes. Worked fine, but I’m wondering if it wouldn’t have risen more had I used the proper tools. Oh well, still delicious!