Culinary nutritionist Mikaela Reuben loves a simple, nutritious, and delicious recipe… These ginger scones are no exception!
Gluten-Free Ginger Scones
3/4 cup almond flour
1/2 cup sorghum flour
1 tbsp arrowroot powder
1/2 tsp baking powder
1/2 tsp sea salt
2 tbsp melted and cooled coconut oil
2 tbsp almond milk
1/4 cup chopped crystallized ginger
2 tsp coconut sugar
* For a vegan option, substitute psyllium husk (1 tsp of husk powder, plus 3 tsp water) for the egg!
Mix the dry ingredients together. In a separate bowl whisk egg and milk together. Stir coconut oil into dry ingredients, then add egg mixture. Fold in crystallized ginger. Shape dough into a 6-inch disk. Cut into 4 pieces and top each scone with a sprinkle of coconut sugar. Bake at 375° for 20 minutes.
Mikaela Reuben is a Natural Chef who uses the science of nutrition, combined with the art of healthy cooking, to create delicious and nourishing meals. Working for the likes of Ben Stiller, Owen Wilson, Brie Larson and Woody Harrelson, she inspires people to make better health, lifestyle, and food decisions.
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