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Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-02-22
These mouth-wateringly delicious scones capture
the essence of Italians herbs, complete with Romano cheese, the
seductive taste of sun-dried tomatoes, topped off with some sea salt.
Dip into extra-virgin olive oil while still warm and you will knock
your spouse out of the away to get another!
As written, you will need both shredded and
grated Romano cheese. If preparing from an intact piece of Romano
cheese, you can just shred and grate the specified amounts.
Makes 6 scones
2 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
¼ cup shredded Romano cheese
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 tablespoons sun-dried tomatoes (soaked in oil), finely chopped
¼ cup extra-virgin olive oil
1 large egg
2 tablespoons Romano cheese, grated
1 teaspoon dried parsley
Preheat oven to 350°F.
In bowl, mix together almond meal, coconut
flour, baking soda, sea salt, shredded Romano cheese, rosemary, and
oregano. Stir in sun-dried tomatoes, olive oil, and egg.
Spoon onto parchment paper-lined baking sheet.
Flatten with spoon or knife to approximately ¾-inch thickness. Sprinkle
with grated Romano cheese, parsley, additional sea salt.
Bake for 30 minutes or until toothpick withdraws dry.