Sugar-Free Blueberry Scones
Designed with the candida diet in thoughts, these bite-sized blueberry scones are a splendid technique to indulge a yearning for candy breakfast treats without risking your health. Made with coconut flour, stevia, and finest passable blueberry, these sugar-free, gluten-free scones are obvious to effect apart a smile on your face. Click on right here to locate the story on the candida diet
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 eggs
- 1/4 cup coconut milk
- 1/4 cup salted butter, melted
- 1 tablespoon unsweetened terrifying greek yogurt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon liquid stevia
- 1 egg white
- 1/2 cup blueberries, ideally organic, quartered if properly-organized
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a properly-organized bowl, combine together the coconut flour, baking soda, salt, and cinnamon.
- In a medium-sized bowl, tear together the eggs. Add the coconut milk, butter, Greek yogurt, vanilla extract, and liquid stevia.
- In one other bowl, tear the egg white to a frothy consistency. (The egg white wants to be mostly foam and have on occasion any liquid at the underside of the bowl.) Space apart.
- Add the wet ingredients to the dry ingredients and bolt until it sorts a thick, sticky, rather wet dough.
- Fold the blueberries into the batter until the berries are dispensed extra or less evenly at some stage in. Scoop the beaten egg white into the properly-organized bowl. The exercise of a spatula, fold the egg gently into the dough.
- Scoop 2 heaping tablespoons per scone onto the baking sheet. Bake for 26 minutes, then rotating the baking sheet halfway through to be determined even cooking.
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