Did you know that I am obsessed with all things muesli? I have a recipe for muesli bread in my book, and I make just about everything else I can with muesli. While traditionally muesli has oats in it, I make mine grain free, as I follow as diet that is very close to Primal/Paleo.
So what exactly is muesli? According to Wikipedia, it is a “popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is available as a packaged dry form, or it can be made fresh.”
These scones have my favorite little muesli combination of dried fruits and nuts, and are the perfect vehicle for fellow muesli addicts. I am about to sit down and enjoy one for my afternoon snack with a cup of Dandelion Root Coffee.
Muesli Scones
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ¼ cup dried cranberries
- ¼ cup dried apricots, cut into ¼-inch pieces
- ¼ cup sunflower seeds
- ¼ cup raw sesame seeds
- ¼ cup pistachios, coarsely chopped
- 1 large egg, size does matter as dough will not hold together with a small or medium egg
- 2 tablespoons agave nectar or honey
Instructions
- In a large bowl, combine almond flour, salt and soda
- Stir in dried fruit, seeds and nuts
- In a small bowl combine egg and agave
- Stir wet ingredients into dry
- Use your hands to form dough
- Shape dough into a 6½ x 6½ square that is about ¾-inch thick
- Cut dough into 16 squares
- Bake at 350°F on a parchment paper lined baking sheet for 10-12 minutes
- Serve
You can “mix it up” by using different dried fruits and nuts for this muesli scone recipe and coming up with your own favorite combination. Please remember though, to share your results with us in the comment section below as I’d love to hear all of your ideas for variations and adaptations of this recipe.
Terri says
These sound fantastic! I make a GF muesli, the recipe is on my blog.
I love muesli, sometimes not for breakfast, but if I have the muchies and want something healthy and don’t have time to cook anything, I’ll have a bowl of muesli!!
Brooke Cordray says
I love your recipes, I just made the herbed vegan crackers for the hundredth time! My scones are in the oven as I type,
Subs: for cranberries I used tart dried cherries
for pitachio’s I used walnuts
for seasme seeds I used black and white seeds
Can’t wait to try them, I’m going to pack them in our lunches.
Kelly says
I made these today and they were wonderful – no surprise there! I substituted the agave for honey and the seeds for sliced almonds, since I didn’t have any seeds on hand today. Will have to try them again with the seeds. Thanks for all your wonderful recipes! Blessings, Kelly http://www.facebook.com/TheNourishingHome
Camron says
I made these today but I only had walnuts, slivered almonds, raisins and dried tart cherries and they turned out delicious! Thanks for sharing.
Jose says
Tried these and they are very easy and came out nice. I like how easy the dough mixes up and I love the healthy ingredients. These remind me a bit of your bran muffins with the sesame seeds and sunflower seeds (another favorite in our house).
Surprisingly, I had all of the ingredients you listed here. I may have been expecting a slightly sweeter scone, which really speaks to my own tastes more than the recipe. Otherwise, these make a nice, healthy snack. I’m always looking for something like this to eat after the gym.
Thank you Elana!
Cristina says
Elana – I love, love, love your scone recipes. Easy, not too sweet, and completely satisfying. I also find myself doing the chocolate chip cookie and sesame cracker recipes from your book and fairly regular basis. Thanks so much for a great blog. I find it so useful since I share many food sensitivities with you. You are the best!
Shirley @ gfe says
Those pistachios make these scones look especially appealing, Elana. I’m thinking you deseve a new moniker, Queen of Gluten-Free Scones. :-) Everyone is still talking about the two versions of your orange dark chocolate chip scones that I made for our recent support group tea. So easy, yet amazingly good!
xoxo,
Shirley
Pat says
These sound, and look great. I really like that you didn’t add extra oil, since there’s plenty in the nuts and seeds. I can’t wait to try these…thanks Elana!
Pat
Wendy says
I am allergic to almonds and so I think I would probably be allergic to almond flour as well and I noticed that many of your recipes use almond flour (e.g. your cookbook) so I am wondering what I could substitute the almond flour with? What else would work? Maybe rice flour? Thanks for any information you can share.
Marcia says
Jules Gluten Free Flour, it’s awesome. The almond flour is gritty, I don’t care for it. The other is perfect for any recipe
Chelsey says
Where do you buy, or how do you make dried cranberries without sugar in them?
Monique says
You can buy dried cranberries sweetened with apple juice. Eden has a brand. My health food store in Canada carries them but you can order from amazon if you can’t buy them locally.
Monique says
I made this today and they were amazing! I’ve never had a bad experience with any of your recipes Elana. You are the best! I used coconut oil instead of honey though and subbed the sesame and sunflower seeds with pumpkin seeds. Dish!!! Thank you!
elana says
Dear Chelsey,
If you click on the link “dried cranberries” in the recipe above you will be taken to a website where you can purchase them.
Elana :-)