Popular Conditions & Diets
Ingredients
17
Time
20m
Serves
12
Recipe by Julia Gibson
Ingredients
17
Time
20m
Serves
12
Snack
Breakfast
Gluten-Free
2 cups
Oat Flour
1/3 cup
Rolled Oats
1/2 cup
Coconut Flour
1/2 cup
Coconut Sugar
1/4 cup
Unsalted Butter
cold
2 Tbsp
Unsalted Butter
cold
1/2 cup
Almond Milk
1/2 cup
Unsweetened Apple Sauce
1 tsp
Vanilla Extract
3/4 cup
Apples
diced
1 1/4 tsp
Ground Cinnamon
1/2 tsp
Nutmeg
1/4 tsp
Allspice
1 Tbsp
Baking Powder
1 tsp
Kosher Salt
1/4 cup
Melted Coconut Butter
2 Tbsp
Maple Syrup
1
Preheat oven to 400 degrees Fahrenheit.
2
In a large mixing bowl, whisk together the oat flour, coconut flour, rolled oats, coconut sugar, 1 tsp cinnamon, nutmeg, allspice, baking powder and salt together.
3
Add the cold butter and use a pastry cutter to mix it in until it looks like wet clumpy sand. Stir in the chopped apples.
4
Mix together the almond milk, apple sauce and vanilla extract and add the mixture to the flour mixture.
5
Turn the dough onto a lightly floured surface and knead together gently into 2 1-inch thick rounds. Cut the rounds into six wedges each, and careful transfers to a parchment lined baking sheet about an inch apart.
6
Bake for 15-20 minutes until golden brown. Allow to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
7
Meanwhile, make the glaze. Whisk together the melted coconut butter, maple syrup and ¼ tsp cinnamon. Allow to cool slightly before drizzling over the cooled scones.
8
Substitutions: Use Vegan Butter in place of regular butter. Use Coconut sugar, brown sugar or granulated monk fruit. Replace the apple with pear. Replace the vanilla extract with almond extract. Substitute the almond with another milk of choice.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
