The only thing I can say about this recipe is “wow!” That is what my son and my friend also said after their first bite. This is by far my most favorite grain-free recipe from the past year. The recipe comes from Fed and Fit. It takes minutes to prepare and tastes just as good, if not better, than any scone I have ever had. It is incredibly moist and perfectly sweet. These scones are perfect for breakfast, lunchbox, after-school snack or dessert. My son requested a chocolate chip version, so I made one with Enjoy Life Semi-Sweet Chocolate Chips and it was amazing! I followed the recipe below and used 3/4 cup chocolate chips.
When you blend your cashews in the food processor, make sure you keep an eye on them and stop once they are powdered. If you blend for too long, they will turn into butter. This is the first time I have used cashew flour in a recipe and I plan to use it more often. It literally took seconds to make, simply place the cashews in the food processor and blend for approximately 20-30 seconds.
Cashews have 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese. Cashew nuts do have a relatively high fat content (12 grams per ounce, 2 grams saturated fat), but it is considered “good fat.” This is due to the agreeable fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which scientists say is the ideal ratio for optimal health. Cashew nuts also have a fatty acid profile that contributes to good health through phytosterols, tocopherols, and sqaulene, all of which lower the risk of heart disease, combined with the nut’s zero percent cholesterol content.
Even with the relatively high fat content, cashew nuts are considered to be a “low-fat” nut. In fact, cashew nuts contain less fat per serving than many other popular nuts commonly found in grocery stores and health food stores, including almonds, walnuts, peanuts and pecans. (Source)
Go make this now! It is delicious and your house will smell wonderful!
Grain-Free Blueberry Scone
- 1 1/2 cups raw, unsalted cashews
- 1/4 cup arrowroot flour
- pinch of himalayan pink salt
- 1 tsp baking powder (aluminum free)
- 1 cup fresh blueberries
- 1/4 cup coconut oil
- 3 tbsp maple syrup
- 2 tsp vanilla (I prefer the taste of vanilla with no alcohol)
- 1 egg
1. Preheat oven to 350 °F & line a 9” metal pan with parchment paper.
2. Blend the cashews in a food processor until powdered.
3. Whisk all the dry ingredients together then stir in the blueberries.
4. Whisk the wet ingredients together then stir into the dry.
5. Pour into the baking pan and bake at 350 F for 30 minutes.
6. Let cool for at least 10 minutes, slice.
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