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Grain-Free Apple Cinnamon Scones

Filed Under: 100-150, Applesauce, Breakfast, Coconut Flour, Desserts, Gluten Free, Recipes, Snacks, Stevia, Sugar Free, Vegan

By Joyce Gan 6 Comments Jump to Recipe

Have you ever experienced dry and hard to swallow coconut scones? You won’t with these healthy allergy-free, grain-free, and vegan apple cinnamon scones with only 110 calories per serving.

grain-free apple cinnamon scones

My laptop suddenly stopped working and needed to be sent in to be repaired. Living without a computer these days is similar to living like the cavemen. So far though, it’s not been as bad as I first thought it would be. I spent more time skimming through old cook books and experimenting in my kitchen to develop recipes.

With this extra time, due to being computerless, I was able to make a batch of applesauce using the apples from an apple tree in our backyard. Although they don’t look as pretty as the store-bought ones, they taste much better. They’re sweet with a touch of tartness, just perfect for these moist, grain-free apple cinnamon scones.

If you type “grain-free coconut” as the keyword in your search engine, I believe you’ll find many recipes using a large numbers of eggs with a small quantity of coconut flour. What if you are vegan or allergic to eggs? Don’t worry, replacing the eggs with applesauce, banana, or avocado are all good choices.

grain-free apple cinnamon scones

If you are new to baking with coconut flour, it can be tricky. Coconut flour is super absorbent like a sponge. If the dough is too dry, it can be unpleasant when consuming the finished baking product. It will absorb every bit of the moisture from your mouth and you’ll probably want to drink a whole glass of water to finish a small scone. How do you compensate for that?

I mixed quinoa flour and tapioca starch with coconut flour and used that as the grain-free flour mix in this recipe. Quinoa flour (quinoa is a seed not a grain) and tapioca starch gave the texture a lift and made the scones slightly lighter. I also added some psyllium husk to help the dough hold together. It also adds extra moisture to the dough, and fiber as well.

grain-free apple cinnamon scones

For your choice, you can spread your favorite jam on top. I happened to have some naturally sweetened grape syrup left over from when I made my fresh red grape cake, which gives it an enjoyable fruity taste. Let’s start a healthy morning with these simple and tasty grain-free apple cinnamon scones.


Grain-Free Apple Cinnamon Scones
 
Save Print
Prep time
10 mins
Cook time
22 mins
Total time
32 mins
 
Tools: Measuring cups and spoons, kitchen scale, 2 mixing bowls, wooden rolling pin, 9 × 13-inch metal baking pan
Author: Kelly Morrison
Yield: 12 scones
Ingredients
Dry:
  • ¾ cup (80 grams) organic coconut flour
  • ¾ cup (68 grams) organic quinoa flour (see note)
  • ¼ cup (26 grams) tapioca starch
  • 1 teaspoon baking powder (aluminum free preferred)
  • ¼ teaspoon baking soda
  • 2 teaspoon psyllium husk powder
  • 1-½ teaspoons cinnamon powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon pure stevia extract powder
Wet:
  • 2 tablespoons coconut oil (soft but not liquid)
  • ¾ cup unsweetened applesauce + 2 tablespoons for brushing
  • ½ cup water
Instructions
  1. Preheat oven to 350 °F. Line a metal baking pan with parchment paper.
  2. In a large mixing bowl, add all dry ingredients and stir to combine. Save 2 tablespoons for dusting the working surface.
  3. In a small mixing bowl, add all wet ingredients. Mix together with a whisk until all of the ingredients are incorporated.
  4. Pour the mixture into the flour mix. Stir until well combined.
  5. Dust a working surface with flour mix and roll the dough to form a smooth ball. Pat and roll with a rolling pin to form a 6 inch circle. Cut the circle into 8 wedges.
  6. Place the wedges onto the prepared baking pan and bake for 22 minutes. Brush on extra applesauce or vegan butter if desired. Rotate the baking pan 180 degrees halfway through the baking. Let them cool on wired cooling rack for 5 minutes before serving.
Notes
If you don't have quinoa flour, you can roast whole quinoa in a skillet for a few minutes and then grind them into a fine flour in a food processor.

I drizzled some no sugar added grape syrup on top as showing in the photos. See link for the homemade grape syrup.

Nutrition value is calculated without grape syrup.
Nutrition Information
Serving size: 1 piece Calories: 110
3.3.3077

 

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Filed Under: 100-150, Applesauce, Breakfast, Coconut Flour, Desserts, Gluten Free, Recipes, Snacks, Stevia, Sugar Free, Vegan

About Joyce Gan

« Double Chocolate Zucchini Muffins
Ginger Chia Peach Sauce »

Comments

  1. Samantha @ThePlantedVegan says

    September 11, 2015 at 7:42 am

    Grain free scones?!?! This is life changing!
    Reply
  2. Ann says

    September 11, 2015 at 5:07 pm

    Uhh .....Isnt quinoa a grain ? and cornstarch ? isnt that junk carbs ? how can this be made with coconut flour and or almond flour ? .... or even garbanzo bean flour ? really ... is this site changing direction ? i thought Kelly was into low carb and low calorie sugar free recipes. if you are changing your direction.... well..... thats ok. just not what i was expecting here. if you have a REAL grain free alternative recipe for these scones...... that would be appreciated. thanks
    Reply
    • Joyce Gan says

      September 11, 2015 at 6:04 pm

      Hi, Ann. Quinoa is a pseudo cereal (not a grain). It is more related to spinach. I know it is misleading when you see many recipes using quinoa as grain. But it is not a grain. In this recipe I used tapioca starch instead of cornstarch, it is not a grain either. You can see a list of grain and non-grain here http://thehealthyfoodie.com/going-grain-free-lets-take-a-look-at-what-is-a-grain-what-isnt-and-where-they-hide/. You can replace quinoa with garbanzo bean flour with slightly lower carbohydrate and calories.
      Reply
      • Ann says

        September 11, 2015 at 7:22 pm

        yes sorry about my mistake.... it was tapioca starch.... not corn starch. but tapioca starch is still a junk carb. and quinoa still sends blood sugar up..... check Dr. William Davis's ( cardiologist ) wheat belly site for safe flours.... and what he says about quinoa. i guess those who are not worried about junk carbs and blood sugar can use this recipe with quinoa and tapioca starch. i am sure its quite good.... but i would have to find substitutes to make it. so... i'll pass on it since i dont know much about how to make substitutes in baking.
        Reply
        • Joyce Gan says

          September 12, 2015 at 10:53 am

          Hi, Ann. Would you mind give me a list of food that you prefer in your cooking and diet, I'll be happy to develop some recipes for you.
          Reply
          • Ann says

            September 12, 2015 at 7:00 pm

            Joyce.... the recipes that Kelly had come up with on this site in years past were great. unsweetened chocolate... or cocao powder..... seeds and nuts and all manor of cakes and things made with them using grain free flours.... stevia....or other sweeteners.... these are the mainstays of my desserts. I also use almond milk, eggs and dairy. i cant eat sugar... or anything that makes sugar. not because i dont want to.... but because i am a diabetic. believe me.... if i was able to i would eat loads of things that i am not suppose to have. but i cant... so i don't. i love dessert.... thats really what i use Kellys recipes for. i know what to eat otherwise. i have mentioned to her before.... a single serve all for one sugar free grain free cheesecake would be wonderful.... if it was possible to bake it in the microwave. she seems to find ways to make desserts low in calories and easy to bake in the microwave or the oven. anything you can come up with would be great. i like all her stuff..... i tend to make the all for one desserts because i can eat the whole thing. lol thanks for anything you come up with.... i am sure i wont be the only one grateful.

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