Sun-Dried Tomato Rosemary Scones
To serve with salads and soups or as a snack.
1 3/4 cups almond flour
3 tbsps coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
2 tbsps extra virgin olive oil
1 tbsp apple cider vinegar
1 1/2 fl oz coconut milk
1 medium egg
1/4 cup sun-dried tomatoes
2 tsps dried rosemary
Process all ingredients in a food processor or by hand (without herbs) for 30 seconds. Add tomatoes and rosemary and incorporate them.
Gather the dough into a ball and form into circle on a piece of parchment paper. Use a knife to cut 8 triangles.
Bake at 375 °F (190 °C) for about 20 minutes turning upside down once midway through.
in 1 serving of Sun-Dried Tomato Rosemary Scones.
, 15% carbs, 12% protein.
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