Wednesday, May 23, 2012

Hazelnut scones

1 cup soaked and dehydrated hazelnuts(for easier digestion).  I buy hazelnuts and soak them for 8 hours then dehydrate them until they are dry. Then I grind it using my food processor until it's "meal" consistency.

1 pastured egg

1/4 teaspoon aluminum-free baking soda

1/4 teaspoon gluten-free vanilla

2 tablespoon raw honey

1/8 cup Spectrum shortening, softened

a dash of sea salt

Mix everything and then scoop them on a parchment-lined baking sheet.  Bake at 350 for about 15 minutes but check often.  It's done when you check with a toothpick and it comes out clean.

We really liked this. It tastes a little bit like Nutella!  Next time I make it, I will add raisins or cherries.

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