Prep Time: 15 minutes
Cook Time: 15 minutes
2 cups ground almonds
½ teaspoon baking powder
2 tablespoons arrowroot flour (bought from Dis-Chem or any health shop)
2 eggs, lightly beaten
2 tablespoons coconut oil
2 tablespoons coconut milk
1 tablespoon crushed garlic
¼ cup (a handful) chopped chives
1 spring onion chopped
Salt and pepper to taste
1Preheat oven to 180°C and line a baking tray with parchment paper; set aside.
2In a large bowl, mix together the dry ingredients and set aside.
3In a medium bowl, whisk together eggs, coconut oil and milk. Stir in garlic, chives and spring onion and add wet to dry ingredients. Mix until well-combined.
4Shape mixture into 6 scones (dip your hands in a bit of coconut flour to avoid the dough sticking to your hands).
5Place the scones 2 cm apart on the prepared baking tray. Dip a fork in coconut flour and press the scones flat.
6Bake for 15 minutes until golden brown.
calories 257 | total carbs 10g | total fat 22g | protein 9g | sodium 25mg | sugar 2g
- Low fat