Grain-Free Snickerdoodle Scones are a yummy treat for breakfast or an afternoon snack with coffee or tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.
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These grain-free snickerdoodle scones are perfect for breakfast or for an afternoon snack with a cup tea or coffee. While your scones are baking be prepared for some wonderful cinnamon aroma wafting through your kitchen. Both of my girls commented on how much they smelled like the cinnamon toast waffles that we used to buy before we went gluten-free and how wonderful the kitchen smelled.
Easy steps to make perfect scones:
- Pat dough into an 8″ circle about 3/4″ thick on a parchment-lined baking pan.
- Using a knife or pastry scraper cut dough into eight slices.
- Bake for 15-20 minutes
- Cut again along the lines.
- Carefully slide each scone out about an inch.
- Bake for 5-7 more minutes.
Trim Healthy Mamas these scones are an S.
- Preheat oven to 350°. Line a large baking pan with parchment paper.
- Whisk the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt in a large mixing bowl.
- Add eggs, melted coconut oil, and vanilla to flour mixture. Using a large spoon, mix all together.
- Place batter in the middle of parchment-lined baking pan. Shape into an 8" circle about ¾" thick.
- Using a knife or pastry scraper cut the circle into eight slices.
- Bake for 20 minutes.
- Remove pan from oven and cut along the lines a second time. Carefully slide each scone out away from the center about an inch or so.
- Bake for another 5-7 minutes, until golden brown.
- Add icing for extra fun.
I don’t remember when chicken nuggets first came on the scene, but I think the first nuggets I had were at McDonalds years ago. I thought they were pretty wonderful, especially dipped in honey-mustard sauce.
Since going gluten-free and following Trim Healthy Mama, I need to make our chicken nuggets from scratch. I call these lazy chicken nuggets because there are days, probably more often than not, that I don’t want to have to do much to get supper on the table. So, instead of dipping the little chicken pieces in eggs and then picking each one out and then dredging them in batter, I just pour the eggs on the chicken and then pour the breading over it all. Give it a stir and then get them to frying. The hardest part of this recipe is cutting the chicken breasts into pieces.
I use red palm oil in this recipe, because I think it adds a wonderful flavor and a lovely golden color to your food. If you don’t have any feel free to use coconut oil only.
Trim Healthy Mamas these Lazy Grain-Free Chicken Nuggets are an S.
- Cut chicken breasts in 1 to 2 inch pieces.
- Begin heating skillet with red palm oil and coconut oil over medium heat.
- Place chicken breasts in pie pan or other shallow dish.
- Pour eggs over chicken and stir around with a fork, making sure that the egg covers the chicken pieces.
- In a small bowl mix flaxmeal, coconut flour, spices, and salt together. Spread over chicken. Stir chicken around to coat with the breading.
- Once the oil in the skillet is hot, carefully place chicken in skillet without crowding too much. If all the chicken doesn't fit in the skillet you may need to fry a second batch, if so you add a little more oil to the pan before frying the second batch. Or use 2 skillets at the same time.
- Turn after 4-5 minutes and continue frying on other side another 4-5 minutes or until golden brown.
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Now that strawberries are in season, this is the perfect dessert to serve your family and friends. This yummy Strawberry Shortcake is grain-free, dairy-free, low-carb, and sugar-free.
- This vanilla cake makes the perfect base for a strawberry shortcake and can stand on its own, too.
- Use my dairy-free vanilla frosting to frost the layers in this yummy cake.
- Serve extra sweetened strawberries along with your shortcake. You can also put strawberry slices between the layers if you like.
Trim Healthy Mamas this cake is an S.
- ¾ cup coconut oil, melted
- ⅔ cup THM Super Sweet Blend or homemade sweetener*
- ½ cup coconut milk
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1½ cups blanched almond flour
- ½ cups coconut flour
- 2 teaspoon grain-free baking powder** or aluminum-free baking powder
- ¼ teaspoon Himalayan salt
- 2 cups of strawberries, sliced
- Pinch of stevia extract
- Preheat oven to 350°. Line two 8" or 9" round cake pans with parchment paper.
- In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined.
- In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the flour mix to the egg mixture and mix until completely combined.
- Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula.
- Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
- Set cakes out on a wire rack to cool completely.
- Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting.
- Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.
This post contains affiliate links. See my disclosure policy here.
*This post contains affiliate links. See my disclosure policy here.*
These Coconut Strawberry Chia Muffins are some seriously, yummy muffins and to top it off the smell of strawberries baking is so good! While they were baking, both of my daughters came out of their art studio at different times to see what I had in the oven. I love it when that happens. Oh, I’m just in the kitchen baking up some delicious healthy food for you.
When you make these, you can enjoy the fact that they are chock-full of healthy superfoods – chia seeds, coconut flour, coconut oil, coconut milk. And if you are able, use organic strawberries and free-range eggs and you’ll be over the top.
If you are following Trim Healthy Mama, like I am, these are an “S”.
- 1 cup coconut flour
- ¼ cup chia seeds
- ¾ cup erythritol
- ¾ teaspoon Now Better Stevia
- 1 teaspoon baking soda or grain-free baking powder, either will work here.
- ½ teaspoon Himalayan or sea salt
- 1 cup coconut milk
- 6 eggs
- ¼ cup coconut oil, melted
- 4 teaspoons vanilla extract
- 1 cup chopped strawberries, fresh or frozen
- Preheat oven to 350°. Grease muffin tin or line with paper liners.
- Mix coconut flour, chia seeds, erythritol, stevia, baking powder, and salt in a bowl.
- In a large bowl whisk by hand or use a mixer the coconut milk, eggs, coconut oil, and vanilla extract.
- Add flour mixture into egg mixture and mix until combined.
- Fold strawberries into batter.
- Fill muffin cups ¾ full and bake for 25 to 30 minutes until golden brown and center is set.
- Let set in pan on rack for 5 minutes before removing, then let cool on wire rack.
I like to use different flours when I’m baking to keep a variety in our diet. That’s why you’ll see my recipes sometimes call for almond flour, flax meal, coconut flour, sprouted gluten-free flours, or my baking blend.
See my Recipe Index for more Gluten-free, Sugar-free, Dairy-free, and THM recipes.