This recipe is one of our favorites for breakfast (or afternoon tea) and I couldn't be happier that Cassy Joy from Fed and Fit was so willing to let me share the goodness! It's clean and easy, and my littles love it!! Lemon and blueberry pair wonderfully together, so we add dōTERRA Lemon Essential Oil for a nice twist.
Ingredients
1 ½ cups Cashews (or 1 1/3 cups ground)
¼ cup Arrowroot
Pinch of Salt
1 teaspoon Baking Powder
1 cup Fresh Blueberries
¼ cup Extra Virgin Coconut Oil
3 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
1 Egg
**30 drops dōTERRA Lemon Essential Oil
Directions
1. Start by preheating your oven to 350 degrees F and lining a 9 inch metal cake pan with parchment paper
2. Next, process your cashews in a food processor until they're a flour-like consistency. Over-process and you'll get cashew butter, which is delicious, just not what you want for this recipe.
3. Then add the arrowroot starch, salt, and baking powder to your processed cashews in a mixing bowl. Mix together well.
4. I like to melt my coconut oil so it mixes more thoroughly with the dry ingredients. I do this in a bowl in the microwave and to that bowl add the egg, maple syrup, vanilla and dōTERRA Lemon Essential Oil. Mix your wet ingredients together well.
5. Add your wet ingredients to your dry and blend together.
6. Finally, gently fold in your blueberries and press the whole mixture into your pan. *If you're using frozen blueberries (which I do at least half of the time), don't let them thaw before mixing them in. Small frozen berries haven't ever changed my cooking time, and if the berries thaw too much, mixing them in will cause everything else to turn purple. When it cooks it will look a touch burnt, but will still be delicious.
7. Bake for 30 minutes, until the top is slightly browned (note that if you used frozen blueberries and they melted even a smidge, your batter may have turned a tinge purple, making the scones look a bit burned when they're not).
I always let the scones sit for a minute in the pan before pulling the paper out and setting it on a cutting board. This recipe will yield 8 pie-shaped slices. I know, by the time you get it on your cutting board you will be ready to eat, but please let them cool just a bit. Those yummy berries will be HOT! Now, get yourself a cup of something delicious, stem a few strawberries to add some more color to your plate (a beautiful plate can turn food from a meal into an experience) and get ready to enjoy! And check out even more of Cassy Joy's recipes by going to her website.