Grain-Free Raspberry Almond Scones

I just pulled these guys out of the oven and they smell so good! I'm always looking for recipes to use up my leftover almond pulp from making almond milk and this is one of my faves! You will most definitely want to make a double batch of these because they'll go quick! 

Ingredients:
2 cups almond meal/flour
1/2 tsp sea salt
1/2 cup leftover almond pulp (if you don't have it just use an additional 1/2 cup of almond flour)
3 eggs
4 tbsp grade B pure maple syrup
1/3 cup extra virgin coconut oil, melted
1 tsp vanilla extract
1 cup frozen raspberries. You can use fresh but I like the frozen because they don't bleed into the batter as much.




Directions:
Preheat your oven to 350 degrees
In a large mixing bowl combine almond flour and sea salt. Stir to combine.
If using almond pulp, put it along with 2 of the eggs, maple syrup, coconut oil and vanilla in a mixing bowl and whisk until well combined.
Mix the wet with the dry and fold in the berries.
Spoon out 1/2 cup portions onto a baking sheet lined with parchment and form into whatever shape you like. I like a classic triangle scone.
Whisk the 3rd egg in a small bowl and brush over the tops of the scones.
Bake for 30-35 minutes. If you are just using the almond meal check after 20 minutes. Let cool and enjoy!

*Yields 6 scones

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