This weekend I decided to take on a personal mission.
I was determined to make a gluten-free, dairy-free, egg-free, grain-free and sugar-free scone that even my husband would eat.
This was tall order, indeed. You see my hubbie knows how to bake, like Julia Childs knows how to bake (okay, maybe that is a stretch, but the guy knows what’s up). When we first started dating he showed up to my house with a gluten-free, egg-free, dairy-free fruit tart! I actually asked him where he bought it because it looked way too perfect! His culinary skills definitely added an extra bonus to his good looks and charm.
When I shared with him my mission he wasn’t afraid to blurt out, “those aren’t going to taste very good!”
Adam and I love to cook together but we often times have very different perspectives on what we consider to be “good food.”
He’s a once-in-awhile-gluten-eater and I’m a never-touch-the-stuff-eater.
So I decided that if he will eat these scones so will the skeptics among you!
I used my persuasive powers to convince him to join my seemingly hopeless mission of creating something tasty and healthy and thus the “Scone Extravaganza” began.
I kid you not when I say that we laughed, we cried, we argued and we danced to the Jackson 5 in the kitchen and then…the delicious and healthy Mini Blueberry Chia Scone was born!
While I’m kidding when I say that scone almost ended our marriage, creating this recipe was an indeed a labor of love. It was an all weekend event, a roller coaster ride of emotions. I also have to thank my loving and patient husband for spending all weekend long concocting this recipe with me.
Now, the only caveat to this recipe is that you can’t have the full expectation that you will experience the fluffiness or sugary decadence of a real scone – just like a raw brownie is different than a “normal” brownie (Adam made me say that). But, this healthy alternative is still sure to make your taste buds celebrate and have a dance party in your mouth.
I hope you enjoy these yummy treats as much as we do! They are great for kids too (according to Jules and her boys).
With gluten-free, dairy-free, egg-free, grain-free, sugar-free, blood, sweat and tears,
and Adam too!
P.S. – Please leave a comment below. Tell me about how you have made over a “not so healthy” favorite.
Mini Blueberry Chia Scones
Yield: 20-25 small scones
- ¾ cup coconut flour
- ¾ cup almond meal
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp sea salt
- ¼ cup chia seeds, separated
- ¾ cup water
- 1 ripe banana
- 2 TBS coconut oil
- 1 TBS vanilla
- 1 cup almond milk
- 5-6 large dates (more if you like it sweeter)
- 1 cup frozen blueberries
Preheat oven to 350 degrees. Combine chia seeds and water to soak for 20 min. Whisk the dry ingredients in a medium bowl- coconut flour, almond meal, baking powder, baking soda, salt, and cinnamon. Blend wet ingredients in a blender or food processor (or Vitamix if you have one) – coconut oil, banana, ½ soaked Chia seeds, almond milk, vanilla, dates. Combine the wet ingredients and dry ingredients until evenly mixed. Add remainder of whole chia seeds to the mixture. Using a spatula gently fold in blueberries. Using a small cookie scoop drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until scones are golden around the edges, but still soft in the center, 50 to 60 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store scones in an airtight container at room temperature up to 1 week.