Coconut Date
I’ve been working on this recipe for a while. Had a hard time deciding what it wanted to be, and finally decided upon scone. Want cookies? Add an egg or substitute, a touch more sweetener, and the rest is the same. It mixes up quick, tastes yummy, and you can eat it while its WARM! A rarity, I find, with cassava flour.
Preheat oven to 350F.
Cream together:
- 1/2 cup Butter
- 3 T Agave
In a separate bowl, combine well to coat & separate the dates throughly:
- 2/3 cup cassava flour (or blend with arrowroot/cornstarch)
- 1/2 tsp baking soda
- 3 chopped dates
- 3/4 cup shredded coconut
Combine bowls, mixing thoroughly.
Couple of different ways to form – 3T per scone (Pampered Chef has a scoop just for this), or roll it out, adding more flour blend as needed, then cut into 6 pieces (have fun w your shapes). Bake for 20ish min. Cool. Enjoy before the cats knock them off the counter. True story.
Kiss of Fire (jalapeno, cranberry & dark choc)
I’ve been working on a different recipe, but one day I realized I just LOVED the texture of the coconut date scone… I wonder how it’d work here… FABULOUSLY.
Preheat oven to 350F.
Cream together:
- 1/2 cup Butter
- 3 T Agave
In a separate bowl, combine well to coat & separate the dates throughly:
- 2/3 cup cassava flour (or blend with arrowroot/cornstarch)
- 1/4 tsp baking soda
- 1/2 up to 2 jalapeno/habanero/serrano/other flavorful pepper
- 1/4 dark chocolate chips
- 1/3-1/2 c chopped cranberry (recommend they start frozen to make chopping easier, less messy)
Combine bowls, mixing thoroughly.
Couple of different ways to form – 3T per scone (Pampered Chef has a scoop just for this), or roll it out, adding more flour blend as needed, then cut into 6 pieces (have fun w your shapes). Bake for 20ish min. Cool. Enjoy before the cats knock them off the counter. True story.