Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!
150g almond meal, plus extra for dusting
1 tsp gluten free baking powder
30mL cold pressed olive oil
2 tsp maple syrup
1 tsp vanilla extract
1 free range egg
Strawberry jam to serve
Preheat your oven to 150°C.
Combine almond meal and baking powder. Add the oil, syrup, vanilla and egg.
Mix into a soft sticky dough. Dust your working surface with a little almond meal. Place over the scone dough and flatten out to 3 cm thick.
Cut into small rounds and place onto a dusted (almond meal) baking tray.
Bake for 20–25 minutes or until golden and your scones are cooked through. Remove from the oven and cool.
Serve alone, with strawberry jam or with your choice of whole fruit jam.