The Latest from Stewardchicks on Instagram

The Latest from Stewardchicks on Instagram

The Latest from Stewardchicks on Instagram
GF Vegan Apple Walnut SconesWhew…what a week! Apologies for not posting for a few days…had sick kiddos and lecture prep to teach Romans 4 for @bsfsdya. Today, little ones are better and podcast is in the bag. To God be the glory! Jesus always supplies just what I need exactly when I need it…such a joy to serve such a perfect Provider! So, on this fabulous Friday…this a slight adaptation of the pumpkin scones posted earlier on my feed. Swapping out pumpkin for applesauce is a winner…and due to the natural sweetness of the applesauce, less coconut nectar was needed. Win, win!! The combo of the cinnamon, apples, walnuts and raisins smells amazing while baking…and tastes even better….especially when shared with a friend. Enjoy!Ingredients1 cup almonds (*alternatively, almond flour)1 cup GF oats (*alternatively, oat flour)2/3 cup coconut flour (like @anthonysgoods)1 scoop vanilla pea based protein powder (such as @Nuzest_usa Smooth Vanilla Clean Lean Protein)1 teaspoon baking soda1 tablespoon cinnamon1 cup applesauce1 tablespoons coconut nectar1/4 cup almond milk2 tablespoons melted coconut oil1 tablespoon alcohol free vanilla1/2 cup chopped walnuts1/2 cup raisinsMethodPreheat oven to 350 degrees. Place almond and oats in a dry blade container for a high powered blender (like @vitamix). Blend together until a flour consistency is achieved (*alternatively, use almond and oat flour). Add flour to a food processor with remaining ingredients, minus walnuts and raisins. Process until well combined. Add walnuts and raisins. Pulse until well incorporated or stir to combine. Place batter on a parchment lined baking sheet. Cover with another piece of parchment and using a rolling pin, flatten dough into the shape of a circle about 3/4” thick. Bake for 15 minutes. Remove from oven and cut into even slices. Return to oven for 10 minutes longer. Remove from oven again and separate slices. Bake another 7 minutes. Remove from oven and let cool. Top with glaze (recipe found on pumpkin scone post) and chopped nuts. Store left overs in refrigerator for up to three days.…for more recipes like this and articles on life, swing by www.stewardchicks.com

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