Grain Free Chocolate Chip Scones and Coconut Biscuits
If you're eating grain free, you can still have baked goodies for breakfast! Make some Grain Free Chocolate Chip Scones and Coconut Biscuits
Paleo, gluten free, vegan (if not using honey); Free of: dairy, eggs, soy, peanuts, soyServings 8 scones or biscuits
Calories 148kcal
Ingredients
- 3 Tablespoons ground flaxseed
- 3 Tablespoons unsweetened applesauce
- 1 Tablespoon fresh lemon juice or vinegar
- ½ cup + 2 Tablespoons water
- ½ teaspoon xanthan gum
- 1 Tablespoon pure maple syrup or honey
- 1 teaspoon vanilla
- Liquid Stevia to taste
- 2 Tablespoons soft or melted coconut oil
- 1 cup coconut flour I used Let’s Do Organic flour – it is not fine ground
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ to 1 teaspoon ground cinnamon
- ¼ cup allergy-friendly mini chocolate chips
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper, set aside
- In a large mixing bowl, whisk or blend with an electric mixer the ground flax, applesauce, lemon juice, water, xanthan gum, maple syrup, vanilla, stevia, and coconut oil until the mixture thickens up. Set aside
- In a small to medium bowl, whisk together the coconut flour, baking soda, baking powder, salt, and cinnamon
- Add the coconut flour mixture to the flax mixture and mix thoroughly until dough begins to form
- Add chocolate chips and mix by hand until combined
- Form the dough into a large disk about ½-inch to 1-inch thick. Cut the dough into 8 pieces and separate them a little
- Bake for 18 minutes or until the tops of the scones are lightly browned
- Allow the scones to cool a bit before eating. Serve warm or at room temperature with coconut butter, jam, honey, or Daiya cream cheese.
- Enjoy!
Nutrition
Calories: 148kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 184mg | Potassium: 77mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 0.6mg
