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
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
They came out so delicious! I’m not a fan of Kale but I wanted to use it up what I got from a produce delivery and luckily found this savory dairy free gluten free scone recipe!