Feel like some gluten free scones as you sit down to read that weekly wellness column of mine in Indulge Magazine? ;)
Ingredients
- 3 cups almond meal
- 2 teaspoons baking powder
- ¼ cup coconut oil
- 1 tablespoon honey
- 1 teaspoon vanilla extract I used heilala vanilla
- 3 eggs
Cooking Instructions
- Preheat your oven to 150 C/305 F.
- In a large bowl combine almond meal, baking powder, oil, honey, vanilla and eggs.
- Mix well into a soft dough.
- Roll out the dough into balls, I used a large serving spoon to measure and then rolled them up. I then flatten mine, but would have been better not to in hindsight.
- Place in oven and cook until golden around 20 minutes.
- Serve up with some butter and your favourite magazine!
This breakfast is for those who love porridge but are having problems with digestion of oats, or for those who just want to try something new. Packed full of protein and because quinoa is a seed, this breakfast is great for those wanting to avoid gluten and grains. Soaking over night makes the quinoa easily digestable and less likely to cause any digestive problems. Also makes absorption of minerals and vitamins easier. I then cooked it to make it more digestible. Bircher muesli doesn’t need to be cooked, so you can decide if you want to go this extra step or not.
