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.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 16
paleo
hb
collspxhb
paleo
rsf
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 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
- In 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 1⁄2 x 6 1⁄2 square that is about 1⁄2” thick
- Cut dough into 16 squares
- Bake at 350° on a parchment paper lined baking sheet (thanks Jenn!) for 10-12 minutes
- Serve
Step-by-step
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Almond flour, salt, soda, dried fruit, seeds, nuts, egg, agave
