I was speaking to a friend yesterday who recently took gluten out of her family’s diet and mentioned how challenging it can be to make foods the kids enjoy. Though we’re not officially gluten or grain free, most of what I cook is, so I shared with her some recipe ideas. I also mentioned the scones we had just had for breakfast which are gluten and sugar free, and am posting it here for everyone else to enjoy! I made four times this recipe for our family of 11, so it’s suitable for a small family as written.
Raisin Walnut Scones
- 2 1/2 cups almond flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup whole milk yogurt
- 2 eggs
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
Mix the dry ingredients in one bowl, mix the wet ingredients in the other, and then combine the two mixtures. Mix. Add in the raisins and walnuts. Drop by spoonfuls on a greased or lined baking pan. Bake at 350 for 15 minutes, and enjoy warm with butter.
(This post is part of Slightly Indulgent Tuesday and Real Food Wednesdays.)
Avivah
Is there anyway to convert these recipes to dairy-free? (No, I’m not just trying to be difficult.)
What would you use in this recipe if you couldn’t use dairy-based yogurt? Do you think coconut “yogurt” would work?
I’d use: a) 1/2 c. non-dairy yogurt or b) 1/4 c. coconut milk. There are other ways to play around, like by adding coconut oil and cutting the liquid, but that would require some experimenting.
Since it’s almond flour, do you have to soak it overnight? How would you do that and still make the recipe work. I’m working on learning how to soak grains right now and haven’t ventured into the world of nuts/nut flour.
I don’t soak nut flours, only nuts themselves. This is where I personally have drawn my line, lol! I could theoretically tell you what could be done but I try to give suggestions based on what I *actually* do.