I recently purchased a thermal cooker and one of the most popular recipes to make in this appliance after stew, is scones. Of course I wanted to try this but I wasn’t about to use the traditional recipe, so I set about finding one that I could.
Unfortunately it failed miserably in the thermal cooker and came out a soggy mess (I will keep trying!) but, I took them out and popped them in the oven, and served them up to my partner and kids who loved them! The next day I tried again, this time I pressed the mixture in and made it like a cake as opposed to scones and I added chopped dates (high in carbs I know, but tasty none the less!). This also was a huge success. So I am posting the recipe here so I don’t ever lose it! If you’d like to try it out, please do so and let me know how you tweak it 🙂
- 2 cups almond meal/flour (the lighter coloured one)
- 1/2 cup coconut flour
- ¼ cup xylitol or preferred granulated sweetener
- 1 tsp. baking powder
- 1/2 tsp. pink salt
- 2 large eggs or egg substitute
- 1/2 cup coconut milk
- 5 Tbsp. melted coconut oil or grass fed butter
- 1 tsp. maple extract (or vanilla)
- 1 cup chocolate chips or blueberries (or preferred add-in)
- Preheat the oven to 180C.
- In a medium bowl, combine all dry ingredients.
- In a small bowl, combine wet ingredients.
- Combine the wet and dry together. The dough should be soft but not crumbly or too thick – you should be able to shape it into balls or flatten it out easily. Add a little more coconut milk a tiny bit at a time if necessary.
- Fold the extras into the dough.
- Press the dough into a greased cake tin.
- Alternatively you can form it into balls and place on a baking tray lined with baking paper.
- Bake in preheated oven for about 30 minutes or until cooked through.
- Allow to cool completely before removing and slicing.
- Serve topped with lots of grass-fed butter.
- If too crumbly, add some extra oil or butter to recipe