Tuesday, Dec. 14, 2021
Sweet Treats Are Gluten And Grain-Free
Try these peppermint scones
We can't get enough of Ben's Peppermint Scones — they're perfect for a festive brunch, also fabulous for homemade holiday gifting that shows you really care. Adapted from Ben's Lemon Scones in the "Eat Fit Cookbook," these decadent treats are gluten-free and grain-free, with just four grams net carbs per scone. Merry Christmas! Download the free Eat Fit app for hundreds more Eat Fit recipes and to find an Eat Fit restaurant near you!
Peppermint Scones I Ochsner Eat Fit
Makes 8 servings
Scones
1 3/4 cup almond flour IA cup coconut flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons Swerve granular
1/2 teaspoon xanthan gum
2 tablespoons lemon zest
1 large egg
4 tablespoons unsweetened almond milk
2 tablespoons unsalted butter
2 tablespoons coconut oil
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 peppermint candy cane
Glaze
1/4 cup Swerve confectioner's
1 tablespoon water
1/2 teaspoon lemon zest
1/4 teaspoon peppermint extract
To make the scones: Preheat oven to 400 degrees. Grease a baking sheet or round baking pan. In a medium-size bowl, add almond flour, coconut flour, baking powder, salt, Swerve, xanthan gum and lemon zest. Stir together and set aside. In a small bowl mix egg, milk, peppermint extract and vanilla extract and set aside. Grate butter and coconut into flour mixture (we prefer to use a cheese grater). Then blend the flour and butter with a fork or your hands until it resembles breadcrumbs. Add 6 tablespoons of egg/milk mixture (leave a little for basting the top of the scones). With a fork, mix into the flour/butter mixture until well combined.
Place dough onto parchment paper or an almond floured countertop or cutting board. Shape the dough into a small circle, about 1 1/2 inches thick. With a knife, cut circle into 8 triangles. Place scones onto cookie sheet near each other with edges of each scone just touching (keeps the edges soft).
Bake 13-16 minutes until edges are golden brown, and dough is cooked through. Remove from oven, set aside, and let cool.
To make the glaze: In small bowl, combine confectioner's Swerve, water, peppermint extract and lemon zest. Mix until well combined. Drizzle or brush onto each scone, and sprinkle with crushed peppermint. Serve immediately. Store in an airtight container in fridge for 4-5 days or freezer for up to 6 months.
Per serving: 230 calories, 20 grams fat, 6 grams saturated fat, 10 grams carbohydrate, 4 grams fiber, 3 grams sugar (0 added sugar), 7 grams protein.
Anna Walter, ROE, is the operations and marketing specialist for Eat Fit Shreveport, a nonprofit initiative of Ochsner Health. Visit www.EatFitShreveport for more information, follow @EatFitShreveport on Facebook and Instagram for the latest Eat Fit updates, and sign up for the Eat Fit Wellness Bites weekly newsletter.
We can't get enough of Ben's Peppermint Scones — they're perfect for a festive brunch, also fabulous for homemade holiday gifting that shows you really care. Adapted from Ben's Lemon Scones in the "Eat Fit Cookbook," these decadent treats are gluten-free and grain-free, with just four grams net carbs per scone. Merry Christmas! Download the free Eat Fit app for hundreds more Eat Fit recipes and to find an Eat Fit restaurant near you!
Peppermint Scones I Ochsner Eat Fit
Makes 8 servings
Scones
1 3/4 cup almond flour IA cup coconut flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons Swerve granular
1/2 teaspoon xanthan gum
2 tablespoons lemon zest
1 large egg
4 tablespoons unsweetened almond milk
2 tablespoons unsalted butter
2 tablespoons coconut oil
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 peppermint candy cane
Glaze
1/4 cup Swerve confectioner's
1 tablespoon water
1/2 teaspoon lemon zest
1/4 teaspoon peppermint extract
To make the scones: Preheat oven to 400 degrees. Grease a baking sheet or round baking pan. In a medium-size bowl, add almond flour, coconut flour, baking powder, salt, Swerve, xanthan gum and lemon zest. Stir together and set aside. In a small bowl mix egg, milk, peppermint extract and vanilla extract and set aside. Grate butter and coconut into flour mixture (we prefer to use a cheese grater). Then blend the flour and butter with a fork or your hands until it resembles breadcrumbs. Add 6 tablespoons of egg/milk mixture (leave a little for basting the top of the scones). With a fork, mix into the flour/butter mixture until well combined.
Place dough onto parchment paper or an almond floured countertop or cutting board. Shape the dough into a small circle, about 1 1/2 inches thick. With a knife, cut circle into 8 triangles. Place scones onto cookie sheet near each other with edges of each scone just touching (keeps the edges soft).
Bake 13-16 minutes until edges are golden brown, and dough is cooked through. Remove from oven, set aside, and let cool.
To make the glaze: In small bowl, combine confectioner's Swerve, water, peppermint extract and lemon zest. Mix until well combined. Drizzle or brush onto each scone, and sprinkle with crushed peppermint. Serve immediately. Store in an airtight container in fridge for 4-5 days or freezer for up to 6 months.
Per serving: 230 calories, 20 grams fat, 6 grams saturated fat, 10 grams carbohydrate, 4 grams fiber, 3 grams sugar (0 added sugar), 7 grams protein.
Anna Walter, ROE, is the operations and marketing specialist for Eat Fit Shreveport, a nonprofit initiative of Ochsner Health. Visit www.EatFitShreveport for more information, follow @EatFitShreveport on Facebook and Instagram for the latest Eat Fit updates, and sign up for the Eat Fit Wellness Bites weekly newsletter.
