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
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
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.