Gluten Free Scones Almond Flour: Vegan and Lectin Free

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It was a bit difficult to find a scones recipe that was vegan, gluten free and lectin free.  This one works really well though.  If you don’t want it to be vegan, just add an egg instead of the flax egg.

A special thank you and credit to Claudia from “Creative in my Kitchen” for the original recipe – Citrus Blueberry Lectin Free Scones.  I just tweaked it a bit and made it vegan and sugar free.  I also didn’t include the glaze.  You can find the original recipe here:  https://creativeinmykitchen.com/citrus-blueberry-lectin-free-scones/

In my own journey striving for wellness, this means scouring for recipes that skip the gluten, dodge the lectins, ditch the sugar, and I could switch to a flax egg, all without compromising on taste.  Using a flax egg can be difficult as it can sometimes not hold properly or still be gooey no matter how long you cook it for.  But this one worked well!

Navigating the world of lectin-free, sugar-free, and vegan diets can feel like threading a needle in the dark, especially when you’ve got a craving for baked goods that traditionally say ‘no’ to health goals and preventing any tummy issues.  Every recipe here is an opportunity to nourish ourselves though without feeling deprived. It’s not just about omitting what we can’t have; it’s also about the joy of discovering new favorites that are as gratifying as they are good for us. My ambition in tweaking Claudia’s recipe was to create a scone that you could relish every bite of, without the whispers of regret.

Crafting the Perfect Scone: A Vegan and Allergy-Conscious Recipe

You may wonder what makes lectin-free baking different and why it’s gaining popularity. It’s not just a fad; for many including myself, it’s a necessity due to dietary sensitivities. Lectins are a type of protein found in certain plants that can be difficult for some to digest, and eliminating them can lead to better gut health and overall wellness. Gluten is one of the main lectins that affects a lot of people.

So, I took Claudia’s “citrus blueberry lectin-free scones” recipe and tailored it to be vegan and sugar-free, without compromising on taste. Imagine biting into a warm, fluffy scone without the worry of dairy, gluten or egg allergies, and no refined sugars to spike your blood sugar levels.

I’m here to guide you through substituting ingredients to keep the scones moist and flavorful. Let’s swap out dairy for plant-based alternatives like almond or coconut milk. Instead of sugar, we’ll use natural sweeteners like stevia, monk fruit or allulose. And for the egg, I found that a flaxseed ‘egg’ works wonders. Don’t worry, I’ll explain how to make these substitutions work harmoniously.

Ready to get your hands floured up? I’ll take you step by step from mixing the ingredients to pulling perfectly golden scones out of the oven. I’ll share some tips on how to ensure they rise beautifully and develop a mouth-watering texture that’s just right – crisp on the outside, soft and porous on the inside.

Now, you might be thinking, ‘Can a healthy scone REALLY taste as indulgent as the real deal?’ I tested this recipe on skeptics and health enthusiasts alike, and the feedback was unanimous: they’re just as satisfying, if not more so. You’re going to end up with scones that not only align with your health goals but also delight your taste buds.

Incorporating Healthy Scones into Your Lifestyle

You’re going to find out about adding a touch of health and delight to your everyday routine with these healthy gluten-free scones. It’s not just about having a healthier option, it’s also about enjoying what you eat without any guilt. These scones are more than just a treat; they’re a testament to the fact that dietary restrictions don’t need to limit the joy of eating.

If you want to remain mindful about what you consume, remember that balance is key. These scones fit perfectly as part of a balanced diet, providing nourishment and satisfaction. You can always adjust your approach down the road, tweaking ingredients to alig

n with your evolving dietary goals or taste preferences.

In my opinion, the joy of cooking comes from experimentation and the ability to adapt. There’s a lot of opportunity in these scones to explore different ingredients and find what works best for you. A healthy lifestyle doesn’t have to be restrictive; it can also be filled with delicious discoveries. Enjoy these scones as a symbol of balanced, mindful eating and a reminder that health and taste can, indeed, go hand in hand.

My version of Gluten Free Scones with almond flour, while also Lectin Free & Vegan

Ingredients:

• 1 cup packed almond flour + 2 tbsp
• 1/2 cup sorghum flour + 1/2 cup sorghum flour for kneading
• 1/2 cup arrowroot flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 2 tbsps Lakanto monkfruit sweetener/Allulose
• 4 tbsp Coconut ghee or coconut butter or coconut oil
• 2/3 cup Natural coconut yoghurt
• 1 flax egg
• Zest of 1 lemon
• 1/2 cup organic blueberries optional – I didn’t include.

Method:

Preheat oven to 400F or 200 deg

Add the 1/2 cup sorghum flour and almond flour into a bowl.  Add the sweetener and other powders except the 1/2 cup sorghum into a bowl and mix well.

Add coconut ghee/oil/butter, yoghurt, flax egg and zest and mix until combined.

Put dough onto baking paper and make a hole in the middle.  Add the 

other 1/2 cup of sorghum flour and knead with your hands until combined.

Put in blueberries if you’re using them.  I haven’t done this with blueberries yet as I want to keep the amount of sugar I consume low.

Flatten out the dough into a rectangle and cut into even squares.  This makes about 6 – 8 scones depending on how thick you want them.  Mine were about 1-2 inches thick.  If the dough shows cracks while you’re shaping it, just pinch the cracks back together.

Place in the oven for 15 minutes.

Get them out and check on them or turn them if some are more cooked or brown on one side more then others.  I also separate them at this point.

Then put back in over for about 8 minutes.  Make sure they are light brown on the outside.

Once cooked, put on a tray to cool.  You can also do a glaze to go on them like in the original recipe, but I like my plain and just add coconut butter on top, or you could add olive oil.  Try to avoid jam as most jams are very high in sugar, but I also found some sugar free jams which go really well so I put this on my second batch.  I also just top with coconut yoghurt as my cream.

This is the best recipe I have found for gluten free almond flour scones that are also lectin free and vegan.  I usually prefer the flax egg as an egg replacement as it’s the healthiest egg replacement option.  See my recipe for how to make a flax egg here.

Because these are lectin free and made with almond flour, they are filling as well.  Almost feels like a meal, so enjoy!