Gluten Free Scone Cake

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 🙂

 

 

---

Ingredients:

• 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)

Method:

1. Preheat the oven to 180C.
2. In a medium bowl, combine all dry ingredients.
3. In a small bowl, combine wet ingredients. 
4. 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. 
5. Fold the extras into the dough.
6. Press the dough into a greased cake tin.
7. Alternatively you can form it into balls and place on a baking tray lined with baking paper. 
8. Bake in preheated oven for about 30 minutes or until cooked through. 
9. Allow to cool completely before removing and slicing.
10. Serve topped with lots of grass-fed butter.

 

Tips:

• If too crumbly, add some extra oil or butter to recipe