Mini Egg Quices Recipe

Mini Egg Quiche Recipe

Published on January 10th, 2017

By Shana R. Hogg

My son has been bugging me for weeks about eating scones. I wanted to try and find an easy recipe that was both gluten free and dairy free. This is what came about with some trial and error. Enjoy and please let me know your thoughts on the taste, texture, process, etc.

1 ½ cup GF Almond Flour

1/4 cup GF Coconut Flour

¼ cup xylitol (optional)

½ teaspoon Xanthan Gum

2 teaspoons of baking powder

½ teaspoon salt

2 large eggs

¼ cup coconut milk creamer (hazelnut flavor)

¼ cup of almond milk

½ cup of coconut oil

In a separate bowl, whisk together eggs, milk, creamer, vanilla, and coconut oil until completely combined.

Add wet ingredients to dry ingredients and stir together until completely blended. Add dates last and stir once more.

Place dough onto lined cooking sheet separating into 1/3 cupful size flattened or shaped pieces. Let sit for 10 mins to rest.

Wash with almond milk or egg wash. Sprinkle with xylitol.

Bake for 15-20 mins or until golden brown. Allow to cool for 5 mins before serving.