Savoury Low-Carb Herbed Scones
This doctor's new favourite breakfast treat - gluten-free, dairy-free, egg-free, low carb scones.
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup avocado, olive or grapeseed oil
- 1/3 cup unsweetened nut milk of choice
- 1/4 cup fresh chopped herbs (basil or dill are great choices)
- 1/3 cup nutritional yeast
- 1/2 tsp baking soda
- 1/2 tsp flaked sea salt
Mix almond flour, tapioca flour, baking soda, nutritional yeast and sea salt together in a large bowl. Add the nut milk, grapeseed oil and fresh herbs and mix well. Scoop dough into 1/4 cup measure cup to shape and place on baking sheet. Bake at 350F for 30 minutes.