What can I say, sometimes I crave baked goods, I mean, who doesn't?! Truthfully I think anyone who smells fresh baked bread, pastries, cupcakes, cake (etc) and doesn't long to shove it directly into their mouths are CRAZY... but you know, to each their own.
ANYWHO. So, baked goods. Limited to no grain in my life, limited to no sugar (ok I know you guys are smart, but I have to talk about it... it is therapy for me... or something? anyways), basically limits define me, however, I refuse to be defined by my limitations (does that make sense?).
Once again, bringing us back to my actual point, I was craving something fresh from the oven. I had zucchini, I had quinoa flour, coconut flour, and honey... I thought to myself, "I can make this work".
How did I decide to make it work you may ask? Why in the form of a scone naturally! (to be perfectly honest I have no idea why a 'scone' seemed like the appropriate medium for my baking desires, but you know what, I had an itch and this seemed to scratch it).
-GRAIN FREE ZUCCHINI SCONES-
What you will need:
1/2 cup raw sunflower seed flour (I ground raw sunflower seeds in my vitamix)
1/2 cup quinoa flour (quinoa is a SEED people NOT a grain)
1/4 cup raw cashew flour
1/4 cup plus 2 tbsp coconut flour
3/4 tsp baking soda
1/2 tsp pink himalayan sea salt
2 tsp cinnamon
1 tsp all spice
1 tsp vanilla
1 tbsp lemon juice
2 tbsp raw honey
2 tbsp coconut oil (melted)
2 egg whites
1/2 cup unsweetened coconut milk
1 cup zucchini finely chopped or shredded
Finely chop or shred your zucchini and set it aside.
In a large bowl combine your dry ingredients (flour, baking soda, salt etc). Mix well with a whisk. Add remaining ingredients, stir and fold until well combined (dough should be slightly sticky but holding together).
Place dough onto parchment paper in a small circle, roughly 1.5 inches tall and 6 inches around. Chill in the refrigerator for 30 minutes to an hour.
While the dough is chilling, preheat the oven to 350 degrees ferinheight.
Gently score the dough with a sharp knife before placing it in the oven (giving you your 'scone' shaped guides). Bake at 350 for 20 minutes. Remove from the oven and cut through your guides, fully forming the individual scones, place back into the oven and bake for 5-10 more minutes or until golden brown around the edges.
Now, I'm not saying these are your great aunt Mables traditional tea scones, but damn you guys, I am pretty in love with them. Drizzle with honey, serve with jam or clotted cream, whatever, I don't care, just make them and eat them to your little hearts content, I promise you they are worth it.
I realize these are grain free which seems weird... but do me a favor and be open minded k? Technically they are Paleo (whatever the hell that means) but some Neolithic snot told me they didn't truly qualify due to their quinoa flour content...I then told him he could get the cuss out and shoved another scone happily in my mouth.
xx
