There’s no better way to describe this creation than ‘muffin scone’. It’s in between. It has all of the shape and moistness of a muffin, but the density and richness of a scone.
I love a sweet treat, but it’s hard to find even gluten free and dairy free treats that leave me my body feeling as good as they taste. I’m not looking for a migraine as a result of a blood sugar crash or a queesy stomach after eating too much sugar. So, I make it my mission to bake desserts so healthy, they could double as an easy grab and go breakfast option.
These are great for the person who is eating egg free, dairy free, refined sugar free, gluten free, soy free, baking powder free, and baking soda free. They’re also vegan and whole food plant based!
The Dairy Free Chocolate Avocado Frosting is… next level! It’s rich, creamy, spreadable, and unforgettable. You can share this with a dairy-loving crowd and they won’t know the difference.
Prep Time: 10 min
Bake Time: 20 min
Ingredients:
Muffin Scone Ingredients:
- 1/2 cup cooked buckwheat
- 1/2 cup millet flour
- 10 dates
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup chia seeds
- 1 tbsp maple syrup
Chocolate Frosting Ingredients:
- 1 tbsp cocoa or cacao powder
- 1tbsp maple syrup
- pinch of sea salt
Gluten Free Dairy Free Muffin Scone Instructions:
- Add all ingredients to a blender, beginning with the cooked buckwheat cereal.
- Blend together. Spoon the batter onto a parchment paper lined cookie sheet in 2in by 2in disks. Bake on 325F for 20 minutes
Dairy Free Chocolate Avocado Frosting
- In a bowl, combine cocoa powder, maple syrup, sea salt
- Stir until all cocoa powder is absorbed by
- Spread over the top
- (add a small amount of water to the frosting mixture if you’d like your chocolate “drizzle-able”)
Enjoy!
