- 3 cups (300 g) almond meal / ground almonds / almond flour
- 2 teaspoons gluten free baking powder or ¾ teaspoon baking soda
- ¼ cup (60ml) macadamia nut oil or (cold pressed coconut oil, almond oil or olive oil)
- 1 heaped tablespoon honey
- 1 drop dōTERRA Cassia essential oil
- 1 teaspoon vanilla extract or paste
- 2 free range eggs
How:
- Preheat your oven to 150 C and combine almond meal and baking powder.
- Add the oil, honey, cassia essential oil, vanilla and egg and mix into a soft dough.
- Dust your working surface with a little almond meal.
- Place over the scone dough and flatten out to 1 cm thick.
- Cut into rounds and place onto a baking tray.
- Bake for 20 – 25 minutes or until golden and cooked through.
- Remove from the oven and cool.
- Serve alone or with your favourite whole fruit jam.