Grandma’s warm, doughy scones covered in strawberry jam and whipped cream…. Ohh those were the joys before gluten destroyed our bellies and left them bloated. Well not anymore! Introducing these little bad boys known as scroll scones, made with almond meal and filled with coconut sugar and pecan centres! They are a take on an old favourite to suit intolerances. While they’re not the exact consistency, they look the part with a Banaban twist!

 

DAIRY FREE | GLUTEN FREE | VEGAN OPTION

 

Serves 6 large scroll scones

 

Equipment required: Pastry brush, rolling pin, baking paper, 2 x mixing bowls, and baking tray.

Dough Ingredients

 

3 cups almond meal

½ tsp. aluminium & gluten free baking powder

¼ cup Banaban Organic Coconut Nectar

¼ cup Banaban Virgin Coconut Oil (must be melted)

2 eggs or for a vegan option ¼ cup coconut yoghurt per each egg

 

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Sprinkle Ingredients

 

¼ cup maple syrup

2 tbsp. Banaban Organic Coconut Sugar

1 tsp. ground cinnamon

¼ cup pecans, finely chopped

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Directions

 

1. Preheat the oven to 175 °C or 350 °F and prepare a baking tray with baking paper.

2. In a mixing bowl, combine all dough ingredients together.

3. Once combined into a dough form, place the mixing bowl in the fridge for 10 minutes to chill. This will make the dough easier to work with as the coconut oil hardens and helps keep it all together when rolling.

4. Once chilled, place a sheet of baking paper on a bench and place the dough on top. Smooth out the dough to cover a larger surface.

5. Add an additional piece of baking paper (the same size) on top of the dough.

6. You are now ready to start rolling the dough out to a flat rectangle shape. If you have any frayed edges, cut them back into shape with a butter knife and place the dough back in the corners and keep rolling it out.

7. In a small separate mixing bowl combine coconut sugar and cinnamon and combine well.

8. Using a pastry brush, apply the maple syrup onto dough.

9. Using a tablespoon, sprinkle coconut sugar and cinnamon mixture evenly over dough and then sprinkle with chopped pecans.

10. Now you’re ready to roll! Using a sharp knife or pizza cutter, cut a 4cm strip down the dough and straight away start rolling the scones one by one.

11. If the dough starts to fall apart, place it back in the fridge on a flat baking tray to cool again and after ten minutes try rolling again.

12. Once rolled into scrolls, place in the oven for 10 minutes or until golden brown.

13. Allow scones to cool completely before moving to avoid breakage.

14. Serve with whipped coconut cream and homemade strawberry and chia seed jam! Enjoy!