Espresso Gluten Free Scones

Next weekend we begin our drive to California, where we will be for the next 9 months. As my daughter Zoe says, “We are going there to work and to play.” Exactly :-)

I have been so busy trying to wrap up work, sell, donate, and pack, that I had completely ignored the issue of what to eat in the car on the drive to California. I gave it a little thought by inquiring about your favorite packaged Paleo road food, but that was about it.

The problem is, we aren’t just taking a road trip, we’re moving, so I won’t have a kitchen for a few days prior to leaving. Pretty soon the measuring cups, mixing bowls, cookies sheets, etc, will be packed up until we arrive at our new digs.

Which is why I have to make something now, or it will be too late!

I decided I wanted to bring something that would last at room temperature and be full of protein, like a variation of my persimmon scones. You will notice though, that these espresso breakfast scones have way less sugar, because I replaced the coconut sugar with my favorite protein powder.

The first question you might ask when you read the ingredients in this recipe is: Why use egg-substitute like psyllium in a recipe that uses egg protein? The answer is crunchiness. I left out the egg so that I could get these scones drier. You could most likely use an egg instead of psyllium (or flax or chia meal), but the scones will not be as dry.

**Also, if you don’t want to use psyllium (because it isn’t Paleo-approved), I think you could also use flax or chia meal, but I haven’t tested it yet myself. We do occasionally eat a little psyllium and we all do fine with it.

Espresso Gluten Free Scones

perfect for camping or road trips

Ingredients:

Wet:
1/2 melted coconut oil (they would probably work with 1/4 cup coconut oil and 1/4 cup applesauce, but we adore eating lots of coconut oil)
2 tablespoons water
2 tablespoons honey

Dry:
1 cup almond flour
1/3 cup coconut flour, sifted
1/3 cup Vitol egg protein powder (if you use a brand that doesn’t contain stevia, then add 1/8 to 1/4 teaspoon liquid stevia to the recipe)
2 tablespoons psyllium husk powder**
2 tablespoons decaf ground coffee
3/4 teaspoon baking soda

Directions:
1) Add the wet ingredients to a mixing bowl and combine with an electric mixer.
2) In a separate mixing bowl whisk the dry ingredients.
3) Add the dry ingredients to the wet and mix with an electric mixer.
4) Use a large ice cream scoop with a lever or your hands to make 6 packed piles on a lightly greased cookie sheet.
5) Wet your hands and use your palms to flatten them into circles about 3/4 inch tall.
6) Dry them for 8 hours at the lowest possible oven temperature, then flip them over and put them back in for another 2 hours. (My lowest oven temp is 170 F)
OR bake them at 350 for about 20 minutes, or until they are nicely browned.
Note: They will be drier all the way through if you bake them low and slow. If you aren’t traveling, and this isn’t a concern for you, then you can bake them at 350 and enjoy them crunchy by eating them straight from the freezer. I won’t have a freezer on the road, so I went for option one.

Serves 6.

♥, Kelly

Comments

  1. says

    Last I heard, psyllium, quinoa, and green beans were all allowed, and just added last year.

    Psyllium is a seed, and not a grain–same for quinoa. Green beans are now okay because they’re mostly pod, which is not a bean–if in doubt, just use french-cut ones and remove the center seeds yourself.

  2. says

    Psyllium, quinoa, and green beans were all approved last year. Psyllium and quinoa are actually seeds, and not grains.

    Green beans have been approved because there’s more pod to them than actual bean–if in doubt, just use french-cut and remove the center seeds.

  3. says

    Just a quick note for you all while you start on your adventure… I have been following your blog and testing your recipes since early spring to expand our kitchen repertoire. We have been gluten, egg, peanut, dairy, and soy-free for years and I wanted to explore reducing sugar consumption–thus, “studying” with you. Thank you wonderful teachers! My daughter often asks what the “computer girls” are doing today! We have finally started to experiment with our favorite recipes. Our recent favorites have been cheese biscotti using Daiya cheddar shreds, and a congo bar that I hope you all will enjoy (it doesn’t travel well–perhaps you can make suggestions). I would enjoy sharing with you once you’re settled since you have so graciously shared so much with me!

  4. Annie says

    What a great recipe! We don’t eat eggs, so I used rice-based protein powder. Also, I don’t do coffee so I left that out and splashed in some vanilla and almond extract. I baked at 350 for 15 minutes. Turned out great! Thanks for sharing!

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