This moist, grain, gluten and dairy-free Almond Berry Scone Cake is so easy to make (just blend and bake) and really delicious.
Because my kids go to a nut-free school, we often use after school as a time to include the beneficial fats and phytonutrients found in nuts. It’s one of my kids favourite after school or weekend snacks and I hope you enjoy it too.
50g (¼ cup) coconut oil, melted
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
1 large organic or free-range egg
150g (1 ½ cups) almond meal
2 tablespoons arrowroot powder
20g (¼ cup) unsweetened shredded coconut
Zest one lemon
1 teaspoon vanilla powder or paste
1 teaspoon baking powder
¼ cup berries of your choice (fresh or frozen)
You can also top with slivered or flaked almonds for a nice crunchy top.
Choose rice malt as your sweetener.
I love this with sliced stone fruit too.
Replace the coconut oil with melted butter and replace the shredded coconut with more nut meal.
Lovely with hazelnut meal too.
Let me know how you like it – post a comment below! G x
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