Saturday, March 5, 2016

dark chocolate & almond scone (paleo friendly, gluten-free, soy-free, dairy-free)


Scones, particularly chocolate chip scones, are one of my all time favorite foods on earth. But since they aren't exactly a health food and are generally considered to be about the farthest thing from diabetic or paleo friendly, I decided that I had to take matters into my own hands because, well, life's too short. During the week, I completely avoid all added sugar which has definitely made a difference in how I feel (and my blood glucose numbers). My favorite black coffee, much to my chagrin, is also out during the week because - shockingly - it's true what they say about it being a stomach bomb. But on Saturday mornings I like to really go crazy with myself, throw caution to the wind(!!!), and make a lil' something something for our enjoyment in front of about 100 seasons of Murder She Wrote (thanks to the blessed Netflix for providing J. with hours of that sassy evergreen sleuth, Angela Lansbury). This beauty (the scone, not Angela though she too is a beauty in her own way) is still paleo-friendly, definitely gluten-free, and remarkably low in added sugar. Unlike it's refined flour and sugar bomb counterparts, it's also incredibly filling. As with all of these paleo-ish treats, they're really best when enjoyed on the same day, as I've found that nut flour based baked goods taste fairly stale by the next day. Though in this case, that staleness turned this scone into a biscotti. A win-win and magical Sunday in my book.

dark chocolate & almond scone
3 cups almond flour
1/4 cup coconut flour
1.5 tsps baking soda
1/4  tsp sea salt
4 tablespoons extra virgin coconut oil (NOT melted)
2 eggs
2 tablespoons apple cider or coconut vinegar
2 tablespoons honey
1 tsp vanilla extract
3/4 cups dark chocolate chips (Enjoy Life brand) OR for even less sugar and if you LOVE chocolate, the equivalent amount of chopped unsweetened baker's chocolate

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Mix all dry ingredients. Mix in solid coconut oil with your hands until mixture is crumbly. In a separate bowl, mix the remainder of the wet ingredients and then add to flour/oil crumbles. Add chocolate chips in and mix with hands. If batter seems to wet, add in a little more coconut flour (1tsp at a time...Coconut flour absorbs a ton of moisture and will dry out the finished product).

Shape batter into a ball and place on parchment paper. Form ball into a flattened disk about 1/2-1 inch thick. Cut into 8 triangles. Separate. Bake for approximately 20-22 minutes.

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