Grain Free Cranberry Lemon Scones can be a wonderful addition to a holiday breakfast. Heading into the Christmas season I’m beginning to think of Christmas recipes and Cranberries weren’t far from my thoughts. So often around the holidays we are thinking about desserts and what else we can bring to this get together or that get together. At this time breakfast was on my mind and what to serve some guests I was having for the weekend. Whether or not my guests are gluten-free or not, they get gluten or grain free at my table, and ninety percent of the time they can’t tell that it doesn’t contain wheat or some form of gluten, we usually don’t even bring it up. So these Grain Free Cranberry Lemon Scones will be served for breakfast before we take a side trip into the city for the day.
What are some of the things you like to do with your out-of-town company? Do you stay home, and play a game and decorate gingerbread houses, or go out on the town, take in the tourist attractions or just take them to some of your favorite spots near where you live? This time of year it’s fun to do some activities that involve the holiday, like seeing the Nutcracker preformed or checking out the Christmas lights around the town. Battling the crowds and doing some Christmas shopping, or taking in some other Christmas activity that your town has scheduled.
Make sure and do something fun this holiday season and don’t get sucked in by all the hustle and bustle and stress of all that you might have to do this time of year. Do some crafts as a family, or cozy up around the dining room table and play a game with the family and some friends. Just remember that family comes first and those friends you haven’t seen for five years won’t judge you for not getting your Christmas cards out. Life is far to short to spend countless evenings with a box of glossy covered cards sharing a holiday greeting, a hastily scrawled signature and maybe if the recipient is lucky a recent photo of your family. Don’t get me wrong, I love getting these cards, but life will go on if you don’t get them out this year. Ask yourself what you will remember more ten years from now, family fun and games, or you laboring over Christmas cards and the kids watching the TV. Shoot, I haven’t sent cards out in probably ten years, gasp! I guess I could send out cards this year and shock everyone, then again probably not, I’d rather be cooking and baking for my guests who come visit.
Ingredients
- 2 1/2 cups almond flour
- 2/3 cup coconut flour
- 2 teaspoons baking powder (I make my own with baking soda, arrowroot and cream of tartar)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 eggs
- Zest from one lemon
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 2/3 cup dried cranberries
- 1/2 cup almonds ground (optional)
- Bake at 350 degrees for 35-45 min
Instructions
- Preheat oven to 350 degrees, grease round 9" pan with coconut oil.
- In free standing mixer combine, almond flour, coconut flour, baking powder, baking soda, cinnamon and salt.
- In medium bowl, whisk eggs.
- Whisk in lemon zest, lemon juice, vinegar, vanilla, almond extract, coconut milk, maple syrup, and coconut oil.
- Add wet ingredients to dry ingredients in mixer. Mix until combined, Add cranberries and almonds.
- Scoop into greased pan, with wet fingers shape, pushing to center and leaving a 1/2 inch gap around outer edge of pan and batter.
- Bake at 350 degrees for 35-45 minutes.
Tags: almond cranberries dairy free

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