If you read my Sunday week in review you might have noted that I am starting to get a little frustrated with my Candida diet. Don't get me wrong, it is working if I stick to the rules 99.9% of the time.......Which is darn near impossible if you want to ever leave your house. And its summer. It was easier before school let out and we got off a regular routine and actually started wanting to do lots of different activities and adventures everyday.
We have packed LOTS of picnics this summer. I have been very diligent with baking and cooking and taking snacks and meals with us everywhere we go.
So I am loving this new recipe. It is completely portable. The first batch of these were intended to be chocolate cookies? Yep. But a few (lots) tweaks and 3 batches later we had these scones. They are so good! Even hubby loved them and most of my "Candida treats" he finds lacking.
I used Truvia as the sweetener. Feel free to replace with Xylitol, Stevia or any sweetener you can handle. Truvia is another controversial one, but I decided to test it out and I seem to be handling it okay.
Ideally I would just give up the sweets (not that these are all that sweet) but I just can't seem to live on meat, veggies and nuts exclusively.
So if you are like me and you are struggling with the Candida diet and need a tasty, portable snack to take on the go this recipe could be it.
Hope you enjoy!
Low Carb Raspberry Scones - Candida diet friendly
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake breakfast snack candida-diet friendly gluten-free low-carb paleo sugar-free wheat belly vegetarian almond flour canned coconut milk coconut flour raspberry
Ingredients (8 scones)
- 2 free run eggs
- 1 Tbsp pure vanilla extract
- 1/2 full fat canned coconut milk
- 2 Tbsp coconut oil, melted
- 1/4 cup blanched almond flour
- 1/4 cup ground golden flax (I do mine in the coffee grinder)
- 1/4 cup organic coconut flour
- 2 Tbsp shredding unsweetened medium coconut
- 2 Tbsp Truvia (or sweetener of choice - Xylitol would work as well)
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of fine sea salt
- 1/2 cup fresh raspberries (or blueberries work too)
Preheat oven to 350 degrees.
Beat eggs and then add remaining wet ingredients to egg mixture. Beat until full combined.
Combine dry ingredients in a separate mixing bowl.
Add dry ingredients to wet ingredients. Beat together until fully combined.
Gently fold in berries.
Drop spoonfuls of batter onto a parchment lined cookie sheet.
Bake for 20 minutes.
Serve with coconut oil, butter or unsweetened jam.
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