The next recipe that I decided to make from The Gluten-Free Almond Flour Cookbook were the Chocolate Chip Scones.
I gathered all the ingredients below and the one ingredient that always throws me is the grape seed oil. The grape seed oil is green and every time I add the oil to a recipe, I think I’ve made a mistake. So far the baked goods come out just fine and I don’t even taste the oil. The green color is just plain odd.
|Chocolate chip scone ingredients|
I’m just amazed that almond flour bakes similar to regular flour. I’d say that these scones were denser and not as flaky or fluffy as a regular flour scone, but still quite good. In fact, I enjoyed them so much that I took most of the scones to work; otherwise, I would snack on them constantly.
|Baked chocolate chip scones using almond flour|
Have you ever tried Pero? It’s a coffee substitute made of malted barley, barley, and chicory. The instant beverage tastes similar to coffee and is caffeine free. Once in a while, I like to enjoy a cup of Pero with a sweet treat. I’m fairly caffeine sensitive so this is a perfect alternative. My husband, on the other hand, can drink a double espresso and pass out on the couch – no problem.
|Chocolate chip scone using almond flour and Pero coffee substitute treat|