Sometimes recipe ideas are based on things I have in the house, sometimes they are ideas to meet a theme from some of the groups I participate in. Then other times, they come from somewhere else entirely. While these coconut and coffee gluten free scones are being shared today as part of a coffee-themed Sunday Supper, the inspiration is really a conversation with a friend in the park a few weeks back. She said she’d never come across any decent gluten free scones and so me being me, the challenge was on. They might be a little different from your typical scone, but these are definitely tasty and worth trying whether you are looking for gluten free scones or not.
My love of coffee
When today’s Sunday Supper theme was set as coffee, I debated how much to go down the line of something using coffee or that would work well with coffee. In the end, I decided to go with both. I am a self-confessed coffee addict. I’ve drunk coffee since before I can remember and especially with young kids (and the older one having never been a good sleeper), it’s kind of a daily necessity. Maybe partly as I am still breastfeeding my younger son, some kind of snack with my mid-morning coffee seems almost a necessity these days too. Now that the weather is cooling, I am looking forward to more baking to meet that need and I can see these coconut and coffee gluten free scones going in to regular rotation.
How they’re made
These gluten free scones are really easy to make. You simply mix together the dry ingredients, mash the banana and add in the other wet ingredients, then combine the two. It will probably seem like the texture changes as the coconut flour absorbs the liquid and expands but don’t worry. Next, you press the mixture together and flatten it out on a floured surface (use the oat flour). Divide into pieces and put them on a baking sheet and bake. They don’t take all that long to cook, so you can dive in and enjoy.
These coconut and coffee gluten free scones are easy to make, tasty and a nice change from your regular scone. Enjoyed by all of us, they will definitely be on our baking list again. I hope I’ve convinced you to add them to yours. Since they’re also pretty healthy, you have every excuse to make them and enjoy.
- ½cup/57g coconut flour
- ½cup/50g oat flour
- ½tsp baking soda/bicarbonate of soda
- 1 tsp baking powder
- ½tsp cinnamon
- 1 banana
- 1tsp vanilla essence
- ¼ cup/4tbsp strong coffee (espresso)
- 1tbsp coconut oil, melted and cooled
- ½tbsp maple syrup
- Preheat the oven to 375F/190C and line a baking sheet/tray with a cookie sheet or parchment paper.
- Mix together the flours, baking soda and powder and cinnamon in a bowl. Mash the banana in another bowl and mix in the vanilla, espresso, coconut oil and maple syrup.
- Add the banana mixture to the dry ingredients and mix until well combined.
- Turn the mixture out onto a surface lightly dusted with oat flour. Press the mixture together and then flatten into a flat circle. Cut into 6 wedges then transfer these to the lined baking sheet.
- Bake for approx 15 minutes until lightly browned.
See all the other coffee-inspired recipes being shared today – thanks to Wendy of Wholistic Woman for hosting:
- Bulletproof Coffee My Way by Monica’s Table
- Caramel Turtle Mocha Frappe by The Weekend Gourmet
- Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
- Chocolate Peanut Butter Banana Latte by Meal Planning Magic
- Apple Crumb Coffee Cake by Dessert Geek
- Banana Blueberry Streusel Coffee Cake by The Freshman Cook
- Cappuccino Overnight Oats by Pies and Plots
- Cardamom-Crumb Coffee Cake by Wholistic Woman
- Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
- Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
- Coffee and Cream Cinnamon Buns by Cooking With Carlee
- Maple-Coffee Breakfast Sausage by Cricket’s Confections
- Pumpkin Coffee Cake by The Bitter Side of Sweet
- Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
- Whole Wheat Pecan Crumb Cake by Family Around The Table
- Best Coffee Frosting by My World Simplified
- Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
- Chocolate Chip Mocha Brownies by Crazed Mom
- Chocolate Coffee Nut Bark by My Imperfect Kitchen
- Coffee Toffee Crunch Cookies by Family Foodie
- Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
- Cold Brew Affogato by Helpful Homemade
- Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
- Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
- Espresso Brownie Cupcake Sundaes by A Mind Full Mom
- Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
- Mocha Layer Cake by That Skinny Chick Can Bake
- Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
- NCR Cookies by Girl Abroad
- No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
- Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
- Sweet Cream Affogato by The Redhead Baker
- Coffee and Garlic Rubbed Pork Chops by Casa de Crews
- Java Dry Spice Rub Chops by Sunday Supper Movement
- Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
- Sticky Coffee Chicken by Food Lust People Love
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