If you're eating Paleo or gluten-free (or both!), you don't have to sacrifice festive, holiday-inspired foods. Case in point: Cassy Joy Garcia's mouthwatering cranberry orange scones. Using arrowroot and almond flour in lieu of gluten and fresh cranberries and orange with pure maple syrup to sweeten naturally, you'll have a breakfast pastry bursting with flavor, and it won't spike your blood sugar. But it will most likely make you salivate all over your phone or computer as you read this recipe.
This recipe calls for arrowroot powder, which can be found in the baking section of your grocery store or natural market.
- 1 1/3 cups blanched almond flour
1/4 cup arrowroot
Pinch of sea salt
1/4 teaspoon baking soda
1 cup fresh cranberries
1 tablespoon fresh orange zest
1 1/2 teaspoon orange juice
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 egg, room temperature
- In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it's well incorporated.
- Add the fresh cranberries and stir to incorporate with a wooden spoon.
- In a temperate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it's well incorporated.
- Pour the wet ingredients into the dry and stir together until the batter is even.
- In a 9- to 10-inch round pan (or cast iron skillet) that is either well coated with butter (may substitute with EVOO) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
- Bake at 350°F for 30 minutes.
- Let cool, slice into 8 pieces, and serve!
- North American
- 8 scones