My Honey Bear LOVES anything sweet with his coffee. These little vegan scones were just perfect! Plus eating more plants is always a win for me!
They were soft but sweet and crumbly. Perfect with Tea or Coffee.
When baking low carb/ vegan, it can be a little tricky. Things don’t seem to bind as well and things are not subbed out 1:1 ratio. So I always try to remember to “be gentle” when handling.
For these Vegan scones I used Pomegranate but you can sub out the pomegranate for chocolate chips or blueberries, whatever your little heart desires.
Vegan Scones THM-S
Ingredients:
- 3 cups almond flour
- 1 tbsp baking powder
- 1/3 cup sweetener ( I used Pyure)
- 1/4 tsp salt
All the Ariels from 1 pomegranate - 3 chia eggs
- 1/4 cup coconut oil melted
- 2 tbsp Almond Milk
Directions:
- First -Make 3 chia eggs (Recipe)
- Add all your Dry ingredients together . Mix ..
- Then add the chia eggs, 1/4 cup coconut oil and 2 tbsp almond milk .
- Start mixing together , once semi mixed use hands to really mix up the chia egg.
- Let rest for a few minutes .
- Divide into two parts .. take half and make a mounded circle and push down to flatten .
- Using a pizza cutter cut into triangles and “ carefully “ very carefully slide them apart and move gently to separate .
- Vegan low carb baking can be very tricky sometimes . I always say the trick is “ being gentle “ which actually goes with vegan 🙂 ..
- Bake on 375 for about 15 minutes . If they are still very soft give them a few more minutes (Looking for a golden brown) not burned .. again being egg free you may need to cook a little longer. (Oven temps may vary) so keep an eye on them to your desire.
- Enjoy as is or glaze with a vegan icing .
- For THM option use low carb powdered sugar and a little almond milk. Drizzle !!
These are an S fuel, and if your worried about the pomegranate seeds – just make yours an S helper 🙂
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