Live Purely With Hawa Hassan
Exploring Cultural Heritage and Sharing Big Bold Food Stories
Winter is in full swing and our Purely Winter Magazine is right around the corner! Here is a sneak peek recipe to hold you over for now. Our mouthwatering Blackberry Scones — made with nutrient-rich naturally gluten-free flours + sweetened with coconut sugar. These gems are just one recipe from our Winter’s Brunch menu for snowy weekend entertaining.
( gluten-free )
1 ½ cups almond flour
½ cup sprouted brown rice flour
¼ cup arrowroot
pinch of sea salt
1/4 tsp baking soda
1 cup blackberries
¼ cup coconut oil, melted
1/4 cup coconut sugar
1 tsp vanilla extract
Preheat oven to 350 degrees. In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients adding the blackberries at the end. Pour the wet ingredients into the dry and stir to combine.
Pour onto a parchment lined baking sheets and spread into a 10” circle. Bake for 30 minutes. Allow to cool then slice into pieces and serve.