I am so proud of this recipe. And even more elated to be sharing it with you!
Being diagnosed with Auto Immune Diseases was not easy to swallow. In addition to that, my boys were both diagnosed with Celliac Disease. One of my sons also with the rare manifestation of Dermatitis Herpetiformis. I jumped into the dietary changes with enthusiasm and excitement thinking this could be what finally fixes us! I believe it will be, and my boys have seen incredible improvements! But I drastically understeimated the time I need to allow for healing to take place in my body. With all that is removed from my plate being AIP, I also have to follow a strict Low FODMAP diet as well as a Ketogenic diet. Eating is so difficult! It can be sad, frustrating, boring and all together monotonous. I have embraced this new lifestyle for myself, and hope for a day when I can again enjoy the little things, even if its just a tablespoon of almond butter!
With that said, let me introduce you to my most recent creation, AIP scones! I may not be able to have these (yet!) but baking compliant goodies for my two little gentlemen brings me so much joy. I Believe a little healing takes place during the precious moments their eyes light up when I serve them with one of these.
These delightful, zesty, and decadent scones take you to a park in London sipping on a steaming cup of tea. Made with the perfect combination of Tigernut Flour and Cassava, you will not sacrifice texture, or flavor. I did grind my own tigernuts in my Vitamix for this recipe. I find the flavor is inhanced this way, and I prefer ingredients as fresh as possible!
The dough for these scones is COCONUT FREE. Yes, finally an AIP compliant product that is also coconut free! This has been my biggest challenge as I recently had an anaphylactic reaction to coconut. I did however decide to drizzle coconut mana (recipe here) on top for my boys. You could easily sub this out with tigernut butter, jam, or your favorite seed butter if you’ve been able to reintroduce them, but I wager these scones can stand alone.
Recipe: Yeilds 8 Scones
- 2 cups tigernuts or 3 cups of tigernut flour
- 1 cup cassava flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 1 tbsp beef gelatin
- 1/2 cup palm shortening
- zest from one lemon
- 1 tbsp apple cider vinegar
- 1/4 cup pure lemon juice
- 1/2 cup maple syrup
- 1 cup blueberries
Pre-heat your oven to 425.
In a blender, Grind your tigernuts – It may take a minute or two depending on your blender, but I promise you will eventually achieve a flour! Be careful not to over grind, or you may end up with a butter. Add to a mixing bowl with the rest of your dry ingredients. Mix well. With a pastry blender, mix in your shortening. Add the remaining ingredients except the blueberries. Once the dough is mixed thoroughly, you may add them in.
Roll out your dough into a large circle standing approximately 1 inch thick onto a piece of parchment paper. Place parchment paper and scones onto your baking dish. I chose to place them into my large cast iron skillet. We are in the middle of moving, and all of my stoneware is packed up. Once there, I sliced them and separated them by about 1 inch.
Place in the oven and bake for 25 minutes, or until golden brown on top!