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Gluten Free {Lentil} Scones

Kezia Hall
A super simple and delicious scone recipe suitable for all gluten, dairy and grain free eaters:)
Servings 4 scones

Ingredients
  

  • 200 g red lentils soaked for 5-8 hours
  • 1 organic egg
  • 3 tbsp coconut flour
  • 75 g coconut sugar
  • 125 g coconut oil
  • 1/8 tsp salt

Instructions
 

  • The night or morning before you want to to make these scones place the red lentils in a bowl and cover with water. Add a pinch of salt and leave for 5-8 hours.
  • When you ready to make the scones preheat oven at 180c.
  • Drain the lentils and place in a food processor. Add the egg, salt, coconut oil and coconut sugar and blend until smooth.
  • Add the coconut flour.
  • Then the mixture will still be quite wet and sticky but on a grease proofed tray grab a heaped tbsp of the mixture and shape with your hands into the shape you want and place on the tray.
  • When shaping them make them tall as they won't rise like standard scones. I made these about 1.5 inches in height.
  • Optional - brush with some beaten egg for a nice gloss.
  • Cook for about 45mins or until golden brown.
  • Allow to cool and serve with organic butter, cream and jam!

Notes

If the mixture is far too sticky and runny add a tbsp more coconut flour.
Feel free to sprinkle cheese on top or add fruit if you want a cheese or fruit scones.
These would also work well using organic butter too just use 125g of butter instead of coconut oil.
These will keep for 3-4 days but eaten fresh and warm is best.