Ingredients (2 Scones)

1 cup Almond meal

3 tbsp Cassava flour

1 tbsp Italian herbs

1 tsp baking soda

1 egg

Pinch of Salt

Preheat oven, 175 C°. Put 1 cup almonds in your blender and mix until finely chopped (or use almond meal – I like unblanched for these scones) and put in a bowl together with cassava flour,  Italian herbs, baking soda and salt. In a separate bowl, whisk the egg and pour into the dry ingredients. Shape into 2 scones and add on a baking sheet. Sprinkle some cassava flour on top. Bake for 15 min, until golden.