​Sarah Culhane Registered Holistic Nutritionist​
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Blueberry Scones

5/11/2018

1 Comment

 
Gluten-free, dairy-free, nut-free, paleo
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With Mother's Day coming up this weekend it's a great time to treat your Mama with these blueberry scones and a cup of tea. Or if you're a Mama, maybe print off this recipe and casually leave it on the counter as a subtle hint of something you'd like to see on your breakfast in bed tray ;)

​These scones are the perfect treat for anyone that is dealing with food sensitivities because they are dairy-free, gluten-free, and nut-free. And while they do have eggs, you can easily substitute with duck eggs. Since I'm sensitive to chicken eggs, I always substitute with duck eggs and it works like a charm. Plus it means no nasty eczema breakouts for me! 
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Ingredients
  • 1 1/2 cup cassava flour
  • 1 tsp baking soda
  • 1/3 tsp sea salt
  • 1 cup blueberries
  • 1/4 cup butter (softened) or coconut oil
  • 1/2 cup honey
  • 2 tsp vanilla 
  • 2 eggs

Method
- Preheat oven to 350°
- In a medium mixing bowl mix together flour, baking soda and salt
- In another mixing bowl, combine butter, honey, vanilla and eggs. Mix with a hand mixer until smooth and creamy
- Add the wet mixture to the dry and stir to combine
- Stir in blueberries 
- Pour into a 9" round baking pan 
- Bake for 30-45 min, until a tooth pick comes out clean


1 Comment
Stephanie
5/11/2018 10:32:11 pm

Sarah, what is the best substitute for cassava flour?
🙄 Belleville only has bulk barn and I didn’t See it there

Reply



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  • Home
  • Services
    • Nutrition Consultation
    • Food Sensitivity Testing
  • About
  • Blog
  • Free Resources
  • Contact
  • Shop
    • Ingredients and grocery
    • Appliances
    • Non-toxic home and baby