flaflwrgrl posted
Muesli Scones - Gluten Free
2 cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup dried cranberries
¼ cup dried apricots, cut into ¼-inch pieces
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pistachios, coarsely chopped
1 large egg (size does matter as dough will not hold together with a small or medium egg)
2 tablespoons agave nectar or honey
In a large bowl, combine almond flour, salt and soda
Stir in dried fruit, seeds and nuts
In a small bowl combine egg and agave
Stir wet ingredients into dry
Use your hands to form dough
Shape dough into a 6 ½ x 6 ½ square that is about ¾” thick
Cut dough into 16 squares
Bake at 350° on a parchment paper lined baking sheet (thanks Jenn!) for 10-12 minutes
I didn't make them exactly as the recipe. My hubs doesn't care for nuts baked in things so I left out all the nuts & seeds. I didn't have any dried cranberries on hand so I just used dried apricots & raisins in it. And I found it needed to be baked for 18 minutes instead of for 10-12. I don't think my oven is off either b/c everything else I've baked has been right on as far as baking time goes. If you are going to make these, you need to know that the dough is very sticky & you won't be able to easily get your hands out of it. This is true for all gluten free dough. But there's an easy fix. You get some of those nitrile (unpowdered) gloves like docs & dentists use -- they're cheap for a whole box full. Put them on when it's time to put your hands in the mix & oil them up all over. Then you have no problem with it sticking to your hands & just pull them off & toss them when you're done.
When they were done, I cooled them on a rack. I wasn't thrilled with them but they were good. Then we had them this morning for breakfast & oh my! what a difference 24 hours makes!!!! They were scrumptious! I couldn't resist having some for a snack this afternoon & had to pull back from making a pig of myself. Here's a photo:
