Hooray for this simple, delicious, not-too-sweet mixture that is simple to whip up and modify how you may like…
Almond Meal Blueberry Scones—(grain free, sugar free, milk free)
Modified from the Gluten Free Almond Flour Cookbook
Yields about 8 large scones or 12 smaller scones
2 1/2 c almond meal
1/2 tsp sea salt
1/2 tsp baking soda
1/3 c grapeseed oil or softened butter
1/3 c raw agave nectar or honey
2 large eggs
1 c frozen or fresh blueberries
Preheat oven to 375 degree F
Butter or oil a baking sheet. Combine all ingredients but blueberries until thoroughly combined. Fold in berries gently. Drop batter in 1/4 c scoops onto baking sheet about 2 inches apart.
Bake 20-30 minutes depending on your oven. Let cool 30 minutes on the baking sheet and serve!