Yes, I know. I love experimenting with bread, and especially for breakfast. This recipe actually came up because of my cravings for cranberries and almond flour this week. You have no idea how good they are together! The almond flour is a little bit sweet and the cranberries are tart so they make for a perfect combination! But you can use whichever berries you like – you are going to be hooked on these scones no matter what. If you don't want to make them every week – please do not try them at all because they really are addictive.
Blissfully Addictive Cranberry Scones
Makes 4 scones
- 2 ½ dl Soft-Ground Almond Flour
- 2 tsp baking powder
- 2 tsp psyllium (ground)
- 1 tsp vanilla powder
- ½ tsp mineral salt
- 2 TBS Organic Love Coconut Oil (room temperatured)
- 1 dl coconut yoghurt (or any other yoghurt you prefer)
- 1 dl frozen cranberries
Preheat the oven to 225 degrees. Mix the flour, baking powder, psyllium, vanilla powder and salt in a bowl. Then blend the dry ingredients with coconut oil and coconut yoghurt. When the dough is smooth, gently stir in the cranberries with a spoon. Divide the scones into four pieces and shape them into scones. Place them in a pan lined with a baking sheet and bake them in the oven for 10 minutes. Then sit back and enjoy your breakfast. Bliss!
Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.