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.