Sometimes I just need a good bread to bake on the weekends, especially since I have been eating less grains these days and good bread is hard to find. Since my IBS has gotten worse this spring and summer, I have been cutting back on grains and it seems to have helped.
I don’t intend on going completely grain-free in the long term, but I do feel that my diet can be cyclical and rotating. I think letting up on the grains for a while will help my system to rest a bit during the allergy season, especially since my body has been getting extra stress from allergy shots these days as well.
I adapted this recipe for Grain Fre Chocolate Chip Scones from The Spunky Coconut’s recipe for Sandwich buns. I have made these before and they were delicious, but I wanted to cut the fat and starch in this bread, as well as make them smaller for better portion control. Here are some of the changes I made to the recipe:
- I used coconut oil and cut the oil by 1/2
- I cut the tapioca starch and used only coconut flour
- I added salt and reduced the amount of xanthan gum
- I replaced the vinegar with lemon juice since I am yeast intolerant (and vinegar can be a bugger sometimes!)
Below is the final recipe for the Grain-Free Chocolate Chip Scones
Gabe and Nyah enjoyed their scones topped with some Daiya dairy-free cream cheese and drizzled with agave – yum!
Last week I made regular biscuits with the same recipe (in the photo below), I simply omitted the cinnamon, Stevia, and chocolate chips. I formed the dough into 8 circles by hand and baked for the same amount of time (18 minutes). These are yummy spread with almond butter, or you can try to press the dough even thinner and make sandwich thins for sandwiches.
These Coconut Biscuits are also very yummy warm and topped with Polaner’s fruit-only Cherry jam – my favorite!