Hi everyone! This week I have a recipe for
you. I actually cook all the time, but I
always forget to blog about it. This is something I really want to work on!
This week I cooked something that has
definitely stood out compared to the desserts I have cooked in the past. With
this in mind, I felt the need to share this recipe with you!
I have recently changed my diet to become
gluten free due to health reasons and have therefore been looking everywhere
for easy and delicious recipes to take the place of my old ones which are full
of gluten! I was invited over to a friends house the other night and wanted to
bring something with me. She also is gluten free but differs to me in that she
can’t eat dairy either. I scoured the Internet looking for the ultimate recipe
and came upon this one. Cassy Joy Garcia who is behind the blog fed+fit created
this recipe and it is to die for! It is definitely a MUCH healthier alternative
to the usual cakes I would bake. Though honestly, I reckon this dessert taste
infinitely better than what I have made in the past. This recipe is Paleo as well!
Without further ado here is the recipe:
Ingredients:
- 1 ½ cups Cashews (ground)
- ¼ cup Arrowroot flour (you can find this at your local health food store)
- 1 teaspoon Baking Powder
- 1 cup Fresh Blueberries
- 1/4cup Coconut Oil
- 3 tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 egg
Method:
1.
Preheat your oven to 180
degrees Celsius and line your cake tin with baking paper.
2.
Blend cashews in a food
processor until powdered.
3.
Whisk all the dry ingredients
together then stir in the blueberries.
4.
Whisk the wet ingredients
together then stir into the dry ingredients.
5.
Pour the mixture into the baking
pan and bake at 180 degrees Celsius for approximately 30 minutes (the great
thing about this recipe is there is no need to knead your dough!!).
6.
You can either leave the scones
to cool or enjoy them warm like I did (I definitely think it tastes so much
nicer that way). Enjoy!
Side note: Don’t be alarmed if your scones
don’t come out of the oven with the consistency of a typical scone. Mine came
out incredibly moist and fluffy and I was not at all complaining! I definitely
think the different ingredients and cooking method contribute to the different
texture and consistency of these scones.
This recipe has become my favourite gluten
free dessert that I have tried so far. I really and truly recommend you to try
it out!
Other recipes:
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