Grain-free flour recipe AND cinnamon pecan scones

These recipes originated from Dr. Davis’ paleo recipes from the Dr. Oz show. I have personally tested them and give them two thumbs up!! I substitute the eggs for flax/egg mixture to veganize them. Try them out for the holidays. The touch of cinnamon and pecans makes the scones very festive. The texture is not hard like a scone however. Enjoy!

Grain-free Flour Blend (for baking) (Dr. Davis’ paleo recipe)

4 C almond flour (I use leftover almond pulp from making nut milks)

¼ C coconut flour

1 C flax meal

2 t baking soda

1 t psyllium husk (optional)

  1. Powder all ingredients if not already. Combine together and keep in mason jar or sealed container in fridge until ready to use.

Cinnamon-Pecan Scones (inspired by Dr. Davis’ recipes as shown on Dr. Oz)

1 C baking mix (from above)

3 T coconut flour

½ t sea salt

1 ½ t ground cinnamon

¼ C cold coconut oil

¼ C sweetener (Lakanto, sugar or coconut sugar)

½ C thinned coconut milk (from a can)

2 T chopped pecans

1 T ground flax w/ 3 T water (equivalent to 1 egg)

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper
  2. In small dish, combine flax and water and allow to sit and thicken.
  3. In large bowl, combine baking mix, coconut flour, salt, cinnamon.
  4. Using pastry cutter, cut the oil into the flour mixture for 1 minute or until it resembles damp sand. (if using whisk, simply push the top of it into the oil/flour mixture to break up all the balls of oil)
  5. Stir in sugar, pecans, milk and flax mixture. Mix until just blended.
  6. Loosely form 8 balls with the dough and place 2 inches apart. Flatten them to about ½ inch thick with spoon or hand.
  7. Bake for 13 minutes or until lightly browned around edges. Cool for 15 minutes

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