Double Chocolate Paleo Scones
I thought I would throw my own offering into the paleo baked goods recipe pool by giving a shot at creating my own. I got inspired to create a paleo version of a chocolate gluten-free scone made by a local coffee shop here in North Idaho that makes excellent GF chocolate scones. But alas they use a traditional GF flour which still includes grains like rice and tapioca. GF flours can also often use legumes.
For those of us following the AIP with autoimmune issues and grain sensitivities, these are still a no-no. 😕
Another challenge I have with many paleo recipes is many use almond flour, and almonds for me are a high allergen. That plus many AIP’s can’t/shouldn’t eat nuts…
Not that any recipe is perfect for all people, but hopefully this chocolatey cakey scone recipe will be useful and yummy to some of my fellow AIP/Autoimmune/Lymie/Mast Cell/Histamine/“_______” friends out there ♥️. Gotta say I think these are a success 😋
Preheat oven to 350.
1 cup coconut flour
1 cup cacao powder
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1/2 tsp cardamom (optional)
1 tsp vanilla
1 cup organic vegetable shortening
1 cup organic honey
8 organic eggs (from hens not fed corn or soy)
1 cup organic chocolate chips (soy-free)
Mix dry ingredients well, add wet ingredients until well integrated, then stir in chocolate chips.
Place batter drop style on parchment lined cookie sheets and bake for 12-18 minutes depending on size. Use toothpick if unsure of doneness.
Eat in moderation, not a low calorie, low fat or low sugar food 😉