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  • © 2015 elizabeth oliveherbscones-624x340

    Olive and Herb Scones


    Here’s a little treat for all of you out there working on eliminating wheat from your diet. Enjoy!


    • 2 cups almond flour
    • 1 tbsp coconut flour
    • ½ teaspoon Himalayan salt
    • 1 teaspoon baking soda
    • 2 eggs
    • 1/8 cup pitted and chopped kalamata olives
    • 3 tbsp mixed herbs, minced (I used fresh parsley and basil)
    • 3 tbsp Olive oil
    • ¼ cup plain unsweetened almond milk


    • Preheat oven to 375’F
    • Combine first four (dry) ingredients together and mix well, making sure to get rid of any clumps.
    • Mix the next 5 (wet) ingredients together. Until well blended.
    • Add the dry ingredients to the wet ones and blend to make a batter.
    • Using ¼ cup measuring cup, scoop out batter and place on greased baking sheet or in muffin cup and press slightly to make it into a scone shape. Repeat until you have 6 scones.
    • Bake in oven for 20-25 minutes. Mine took 22 minutes and then I shut off the heat and let them sit in the oven an extra few minutes.
    • Remove from oven and place on wire baking tray to cool.
    • Serve warm with a drizzle of olive oil or with olive tapenade. You can also have them as a breakfast scone with scrambled eggs or sliced avocado. They are also delicious on their own! Enjoy!

    Originally posted on Barbara Mendez Nutrition 

    CLEANSE Adviser Barbara Mendez is a Nutritional Consultant, Registered Pharmacist and CLEANSE Adviser practicing in New York City.

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