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Beet Cranberry Scones

Preheat oven to 350. Mix all ingredients except dried cranberries until a dough is formed. Fold in cranberries. Prepare a baking sheet with parchment paper and spray with coconut oil so your scones don't stick. Take the dough and form it into a ball then press out until it is about 1-1.5 inches thick on the parchment lined baking sheet. If your dough is too sticky you can refrigerate it for 30 min. . .

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Servings: 6

Prep Time: 10:00

Cook Time: 19:00

Main Ingredients

3/4 cups almond flour

3/4 cups coconut flour

4 scoops super beets beet collagen

1 tsp baking soda

3 pastured eggs

3 tbsp honey or maple syrup

1/4 cup coconut oil melted

1/3 cup dried cranberries

Preparation

1Preheat oven to 350.

2Mix all ingredients except dried cranberries until a dough is formed.

3Fold in cranberries.

4Prepare a baking sheet with parchment paper and spray with coconut oil so your scones don't stick.

5Take the dough and form it into a ball then press out until it is about 1-1.5 inches thick on the parchment lined baking sheet. If your dough is too sticky you can refrigerate it for 30 minutes before the ball step.

6Cut into 6 even triangles.

7Bake for 18-20 minutes until the edges are golden and firm to touch.

Reviews: 0

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