We would like to welcome Carolyn Ketchum to WeAreCoconuts.com! She will be creating delicious recipes each month for all you from now until June. Carolyn is the writer and recipe developer for All Day I Dream About Food, a mostly low carb, gluten free food blog.
One thing I have come to realize over the past few years is that almost any food item can be made a little healthier, as long as you are willing to make it yourself. You can start with almost any recipe, any family favorite, and pick a few of the less healthy elements to cut out or reduce, while subbing in some healthier ingredients to up the nutritional quotient. Cut back on the processed flours and sugars, add in some fiber, sub in healthy fats like extra virgin coconut oil, and you have yourself a much healthier snack or meal. It’s little changes like this that can put a healthier diet within reach for all of us.
Scones have always been a weakness for me. I love nothing more than to munch a freshly baked scone while sipping my morning coffee. So when I decided to go low carb and gluten-free to manage my diabetes, I knew I had to find a way to make scones much healthier. At first, I despaired of ever achieving the crumbly, tender texture with my alternative ingredients. But as I gained some skill, I also gained some confidence, and I finally began to bake great scones again. And now they have the added advantage of actually being good for me.
Coconut oil makes a great addition to baked goods like scones and muffins because it produces a tenderness you just can’t get with other fats and oils. Melt in your mouth is the only way to describe it. Coconut oil also doesn’t mind hiding in the background of the flavors if you choose to play it down. But it also performs deliciously when you choose to play it up.
For these scones, I wanted that true coconut flavor to stand out, because I love it. And coconut and raspberry are a terrific combination. Feel free to indulge with your morning coffee, because these scones are actually a part of your healthy diet.
Raspberry Coconut Scones
2 ½ cups almond flour
½ cup golden flax seed meal
½ cup unsweetened, shredded coconut
½ cup granulated erythritol or sweetener of choice
1 tbsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
1/3 cup coconut oil, melted
¼ cup almond milk
½ tsp coconut or vanilla extract
1 cup frozen raspberries
Preheat oven to 325F.
In a large bowl, whisk together almond flour, flax seed meal, shredded coconut, erythritol, baking powder and salt.
Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. It will be quite sticky.
Stir in raspberries until well distributed.
Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6 by 8 inches. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.
Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.
Remove and let cool on pan.