Gluten free chocolate chip scones

by Earthwalker | Jan 28, 2013 | Columnists, Elana's Gluten-Free Pantry, Featured | 0 comments

Chocolate Chip Scones are a delicious gluten-free, grain-free, nut-free treat; naturally sweetened with honey.
photo provided courtesy of elanaspantry.com

These gluten-free, dairy-free Chocolate Chip Scones are made from coconut flour. So no, the measurement of 1/2 cup of flour is not a typo (I get this question on just about every recipe on my website that uses coconut flour). Coconut flour is unique in that just a little bit goes a long way.

On another culinary note, I want to point out that coconut flour is quite light and fluffy – great for cakes and muffins. So these quick and easy Paleo Chocolate Chip Scones are rather cakey and fluffy and don’t have a heavy crumb. They’re a bit different than a classic scone. They’re also nut-free which is deliberate as I’ve had more and more requests for nut-free recipes lately.

Finally, yet most importantly, I based this recipe on one from Brian Musial at mypaleodiet.net, although I’ve made a number of modifications. He has a lovely site that you may wish to peruse for other healthy Paleo recipes. Enjoy the scones and thanks for listening.

ingredients
½ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup vegan shortening
¼ cup honey
4 large eggs
½ cup (about 3 ounces) dark chocolate chunks, coarsely chopped

directions

In a food processor, combine coconut flour, salt and baking soda
Pulse in shortening, honey and eggs
Stir in chopped chocolate by hand
Scoop batter onto a parchment paper lined baking sheet
Bake at 350° for 10 minutes
Cool and serve

makes 6-8 scones

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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