This recipe will get you in the holiday spirit but you can totally replace the cranberries for something else and make this any time of year! I love adding the SuperBeets Collagen to these because beets have so many healthy benefits including helping to support a healthy cardiovascular system. And collagen is essential for helping to support things like healthy skin. The texture of these is more “cakey” like a traditional scone (less crumbly) but they’re a delicious breakfast or tea time snack regardless! These are paleo-friendly, dairy-free, gluten-free, grain-free and refined-sugar free.
View this post on Instagram
Ingredients:
– 3/4 cups almond flour
– 3/4 cups coconut flour
– 4 scoops SuperBeets Collagen
– 1 tsp baking soda
– 3 pastured eggs
– 3 tbsp honey or maple syrup
– 1/4 cup coconut oil melted
– 1/3 cup dried cranberries
Directions:
– Preheat oven to 350.
– Mix all ingredients except dried cranberries until a dough is formed.
– Fold in cranberries.
– Prepare a baking sheet with parchment paper and spray with coconut oil so your scones don’t stick.
– Take the dough and form it into a ball then press out until it is about 1-1.5 inches thick on the parchment lined baking sheet. If your dough is too sticky you can refrigerate it for 30 minutes before the ball step.
– Cut into 6 even triangles.
– Bake for 18-20 minutes until the edges are golden and firm to touch.
For health tips and recipe inspiration: Follow Charlotte on Instagram @press.startnutrition and visit her website www.press-startnutrition.com.
