These came out like quite lovely! I am so excited! I have used this recipe in the past:
And I always enjoyed it…but it wasn’t quite right. I find that S baked goods are often more crumbly or always trend toward an under baked texture. I am not a fan. Even though these were quite yummy as written (using a chia egg), they were still not quite what I wanted.
Did I perfect them today? Maybe not perfect, but these ones are SO CLOSE! They may take time to play with or perhaps you can put your own spin on them. Either way, they are delicious, yummy, I can pick one up and eat it and it doesn’t crumble from my hands. I could pack on in a baggy and take it to snack on while running errands. Perhaps I will play again with my changes someday, for now, I am quite happy with these results. I also wanted to get this recipe out to you so you can enjoy and play with it as well!
S Blueberry Scone
1 Cup cashew flour (or any nut flour of your choice)
3/4 Cup Oat Fiber (not flour)
1/2 Cup protein powder (I use THM Whey or Nutribiotics Vanilla Brown Rice)
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons THM sweet blend
4 Tablespoons Butter grated into the dry ingredients on a cheese grater
1 Gelatin Egg (I am sure a flax or chia would work, but it may not hold together the same as with a gelatin egg) My gelatin egg was made with 2 tsp gelatin + 6 Tablespoons water, stir and let gel up a bit
1 teaspoon vanilla extract
1/4 – 1/2 cup on plan milk of choice (may need to add a little extra to bring it together)
1 cup blueberries or mixed berries
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Mix dry ingredients together then grate butter into the dry and combine.
Mix liquid ingredients including gelatin egg together.
Add wet to dry, when mostly combined add in 1 cup blueberries.
It will be dry and crumbly, pinch some dough together if it holds together you have enough liquid.
Pour this mess out onto your parchment and form into a circle by pressing it together.
It should completely come together, then cut into 6 slices and separate on parchment.
Bake for 25 minutes!
Ok! I decided to mix it up today! I wanted to try making these same scones but using the THM Baking Blend! I use RunaMok Mamas DIY mix so I can sub out the almonds for hazlenuts.
So, I made the recipe above EXCEPT! I replaced the cashew flour, oat fiber and protein powder with 2 cups of baking blend. I then (using a zester) grated the peel of a whole orange over my mixed dry ingredients so the orange oils would also go into my mix. Stirred that in.
In place of 1/4 cup of milk, I used 1 cup of on plan milk of choice.
In place of 1 cup of blueberries, I added 1 cup of frozen cranberries.
Mix well, I had to get my hands in here to get it to come together. Follow instructions above!
With Joy ~ Tina
like this one, but can't do oats (allergy).. suggested alternative? email@example.com
Replacing the oat fiber is a hard one. You could try psyllium husk, but they may not hold together. I am sorry, oats can be a tough one! 🙁
thanks for these egg free recipes…do you need to heat the water for your gelatin eggs ? or just room temp is ok? never have I attempted a gelatin egg but I was under the impression that the just gelatin had to be heated for it be activated. but I have no clue..ha
I’ve been making your baking blend version, using fresh ginger instead of orange because I didn’t have it on hand it’s faaabulous!
Today I’m using blueberries instead of cranberries. 15 more minutes to yumminess!
I’m so thankful for you, and your clever egg free recipes. ❤️