Enjoy a low sugar, gluten free snack or breakfast on the run. Feel free to add your favourite nuts, seeds or dried fruit to the mix. This is another wonderful recipe by our good friend, Carla Riley.
Prep time: 20 mins
Servings: 9 large or 16 small scones
- 1- 2 Tablespoons of Kato Matcha Powder
- 2 Cups Almond Flour
- 2 Tablespoons Chickpea Flour
- ½ Teaspoon Baking Soda
- Pinch of Salt
- 1 Tablespoon Black Sesame Seeds
- ¼ Cup (approximately 10) Apricots
- 2 Large Eggs
- 4 Tablespoons of Agave