2 cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup dried cranberries
¼ cup dried apricots, cut into ¼-inch pieces
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pistachios, coarsely chopped
1 large egg (size does matter as dough will not hold together with a small or medium egg)
2 tablespoons agave nectar
Source:
http://www.elanaspantry.com/muesli-scones/
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Lemon Rosemary Mini-Muffins
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½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup dried cranberries
¼ cup dried apricots, cut into ¼-inch pieces
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pistachios, coarsely chopped
1 large egg (size does matter as dough will not hold together with a small or medium egg)
2 tablespoons agave nectar
- 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 ½ x 6 ½ square that is about ¾” thick
- Cut dough into 16 squares
- Bake at 350° on a parchment paper lined baking sheet (thanks Jenn!) for 10-12 minutes
- Serve
Source:
http://www.elanaspantry.com/muesli-scones/
Read about
Lemon Rosemary Mini-Muffins
Check for Paleo eBook
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