INGREDIENTS

​2 & 1/2  cups almond meal

1/2 cup rice flour

1/2 cup coconut cream

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon almond essence (optional)

 

​METHOD​

1. Mix all dry ingredients together in a mixing bowl

2. In a seperate bowl mix together the wet ingredients then once mixed well, add the wet ingredients to the dry ingredients and mix well until it forms a dough like consistency.

3. Once the mixture has been formed, roll into a scone shapes and place on a lined baking tray and bake in a moderate oven (180 degrees) until golden on top.

4. Serve warm with your favourite jam, dairy free spread or with a mix of dairy free spread and maple syrup.

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SUGGESTIONS AND TIPS;

You can add flaked almonds to the top of these prior to baking and glaze with some egg white of diary free milk.

Store in an airtight container for up to 2 days in a non humid environment.

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