Some of you know I recently was accepted into an 11 month business mentorship for 2017! Heck yes, right?!
I’ll be working closely under the tutelage of an awesome, strong, successful woman – Jill Coleman. She’s somewhat of an online fitness guru, is a former figure competitor and fitness model, who has a ‘no room for bullshit’ approach to fitness and nutrition – much like myself.
Recently I came across a recipe of hers for protein scones…..
If you know me and follow this blog, you know I AM A SUCKER FOR BAKED GOODS. I’ve even got recipes on here for things like Blackberry Lavender Scones (and man, are those things GOOD!)
So, without further adue, here’s an excellent recipe for a healthy, protein packed snack!
Want to combine the goodness of the blueberry lavender scones with the purpose of the protein packed scones? Go for it: add some fresh chopped lavender to the protein scones.
Preheat oven to 350 degrees.
Combine all the ingredients into a large mixing bowl. Mix with wooden spoon.
- 2.5 cups almond flour/meal (I did 1/2 almond flour and 1/2 coconut flour!)
- 2 scoops whey protein (vanilla)
- 1 cup liquid egg whites
- 1/4 cup dark chocolate chips
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/3 cup sugar (i used a table spoon of maple syrup – they seemed dry, and about 1/4 brown sugar. You can use coconut sugar, erythritol or xylitol granules)
- 2 tbsp cinnamon
- few pinches of nutmeg
- 1/2 cup pecan halves
- 1/2 cup rolled oats
Mix together well – so everything folds into one. The dough will still be lumpy. Spray a cookie sheet and fork or spoon onto the cookie sheet. Bake for 12-15 minutes (until golden around the edges and top). Remove and cool on wire rack.
The scones are blob like, there’s no pressure to create pretty little treats – just scoop a small serving and blob it onto the cookie sheet.
Makes about 16-20 (on the smaller side)