1 -1 ½ cups
spelt flour
1 cup all
purpose flour
¾ cup almond
meal flour
¾ cup
coconut flour
1 ½ cups
shredded coconut, unsweetened
3-4
tablespoons turbinado sugar/honey/agave
2 tsp baking
powder
¼ tsp sea
salt
½ cup
coconut oil, melted
1 ½ cups
almond milk
1 tsp
vanilla extract
½ cup crystallized
ginger, diced
Combine 1
cup of the spelt flour with other flours, use a fork to break up lumps of
almond meal or coconut flour if they are present. Add coconut, sugar (if using),
baking powder, sea salt and combine. Add coconut oil, almond milk, vanilla and
honey/agave (if using) to dry mixture and combine with a wooden spoon. Knead
dough for 1 minute on a floured surface or in the mixing bowl, adding the
remaining ½ cup spelt flour as needed to form dough that is tacky but does not
stick to your hands. Gently mix in ginger pieces.
Divide dough
into four pieces. Shape each piece into a round disc 1” thick and cut each disk
into 4-6 wedges.
Bake at 350o on a baking sheet lined with parchment for 20-25 minutes.
 |
| Coconut Ginger Scones go great with apple butter or apricot jam. |