My cooking club recently hosted a natural foods and wellness chef to our monthly dinner and it was a match made in culinary heaven. Amanda, the chef, served us a light gluten-free Summer meal that was healthy, made with all of Summer's bounty, and delicious.
Here is my favorite new dessert that can even pass for breakfast for you and your kids:
Flourless Chocolate Chip Scones
These scones are simple to prepare (they take about 30 minutes total to prep and cook) and they are light and airy and taste sinful-like a scone crossed cookie. I make a batch and freeze half for a later date. Recipe after the break.
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup melted coconut oil (or grapeseed oil if you don't love coconut flavor)
1/4 cup honey
1 tbsp vanilla
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Whisk together almond flour, salt, and baking soda in a large bowl. Whisk oil, honey, eggs, and vanilla in a medium bowl. Add wet ingredients to dry ingredients, and mix with a wooden spoon until combined. Stir in chocolate chips.
Use a 1/4 cup or small ice cream scoop to portion scones on a baking sheet. Bake for 15 minutes, or until golden brown and fully cooked. Let cook for 20-30 minutes.