Kale Onion Scones
Lunch or brunch these Kale Onion Scones are simple to make and delicious to eat. They are gluten, dairy and egg free, and will entice all your guests this holiday season.
Ingredients
- 3 cups almond flour
- 3/4 cup tapioca starch
- 8 tsp baking powder
- 1 small onion, chopped
- 2 cups kale, chopped
- 1/4 cup olive oil
- 1 cup nut milk
- 3/4 tsp sea salt
- 1 tsp fresh thyme, chopped
- pumpkin seeds for top
Directions
- In a bowl mix dry ingredients.
- In a frying pan with a little oil cook onions on medium low until transparent. Add in kale and cook until soft.
- Add cooked onions into dry ingredients and add nut milk and olive oil
- Mix until combined
- Spoon large scones onto a parchment lined baking sheet and top with pepitas
- Bake 350F for 10-15 minutes
About the Author
Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives. 
One Comment