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. This Almond Berry Scone Cake is one of my kids favourite after school or weekend snacks. I love it too because it’s easy and quick to make and I have to say, I’m a bit partial to this delicious treat!
It also make a fabulous dessert served with cream or vanilla bean ice-cream.
This moist, grain, gluten and dairy-free Almond Berry Scone Cake is so easy to make (just blend and bake) and really delicious. It's sure to become a firm favourite.
- 50 g (¼ cup) coconut oil, melted
- 85 g (¼ cup) sweetener (rice malt syrup, honey or maple syrup)
- 1 large organic or free-range egg
- 150 g (1 ½ cups) almond meal
- 2 tablespoons arrowroot powder
- 20 g (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)
Preheat the oven to 180℃.
In a food processor or with a hand mixer combine the coconut oil, sweetener and egg. TMX 10 seconds, speed 4.
Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined. TMX 20 seconds, speed 4 (scraping the sides)
Fold the berries into the batter. TMX 10 seconds, reverse speed 1-2.
Line a small round cake tin with baking paper and scrape the thick batter into the tin.
Using a wet spoon, gently shape the batter into the base of the tin.
Bake for 30-40 minutes (until cooked in the middle).
Serve as is or with a little coconut yoghurt or cultured cream on the side.
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.