Muesli Scones
As a muesli addict, I have tried everything from muesli bread to much more. Muesli is a popular breakfast cereal made with uncooked rolled oats, fruits, and nuts. My version is grain-free and follows a Primal/Paleo diet. These scones are the perfect combination of dried fruits and nuts and are the perfect afternoon snack.
As a muesli addict, I have tried everything from muesli bread to much more. Muesli is a popular breakfast cereal made with uncooked rolled oats, fruits, and nuts. My version is grain-free and follows a Primal/Paleo diet. These scones are the perfect combination of dried fruits and nuts and are the perfect afternoon snack.
- 2 cups blanched almond flour
- 1/4 cup sunflower seeds
- 1/2 teaspoon baking soda
- 1/2 teaspoon celtic sea salt
- 1/4 cup dried cranberries
- 1/4 cup dried apricots cut into 1/4-inch pieces
- 1/4 cup sesame seeds
- 1/4 cup pistachios coarsely chopped
- 1 large egg (size does matter as dough will not hold together)
- 2 tablespoons agave nectar or honey
- Carbohydrate 7.4553546900439 g
- Cholesterol 28.4703125 mg
- Fat 17.8993968769036 g
- Fiber 2.79964058941993 g
- Protein 5.47161406325114 g
- Saturated Fat 4.84073687526494 g
- Serving Size 1 1 Serving (39g)
- Sodium 123.296406251087 mg
- Sugar 4.65571410062398 g
- Trans Fat 1.08483656259422 g
- Calories 201 calories
Step-by-step
- 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 ¾â€ thick
- Cut dough into 16 squares
- Bake at 350° on a parchment paper lined baking sheet (thanks Jenn!) for 10-12 minutes
- Serve
Almond flour anchors this grain-free bake, providing structural mass and high fat content where wheat flour usually governs. Without gluten networks to bind the components, specific handling techniques determine whether the batch holds together or crumbles into meal.
- Weigh the almond flour or spoon it directly into the measuring cup rather than scooping from the bag, as packed flour creates excessively heavy, dense scones.
- Chop the dried apricots into uniform quarter-inch cubes so the heavy fruit pieces do not disrupt the knife cuts when portioning the sixteen squares.
- Select a large egg strictly; smaller eggs fail to hydrate two cups of nut flour, leaving dry patches that prevent the dough from forming a cohesive square.
- Bake the portions at 350 degrees Fahrenheit on parchment paper for ten to twelve minutes, watching closely for light golden edges that signal doneness.
Pair these nutrient-dense squares with unsweetened herbal tea or black coffee to balance the concentrated sweetness of dried fruit and agave. Stored in an airtight container at room temperature, they maintain proper texture for up to three days.
