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.
Shalz says
Hi Elana,
thanks for the wonderful recipes!
For those counting calories, each of these squares are ~ 115 calories. (Substitutions: almonds and walnuts instead on pistachios and no chia seeds. Information from calorieking.com)
Thanks all!
S
Mary says
I love this recipe! It is so versatile, I made it today with 1/4 peanut butter and 1/4 cup mini chocolate chips. It was love at first bite!
Shawna says
This recipe is soooo incredibly good, I can’t stop eating it! My family teases me because they claim I eat only nuts, seeds and berries – so I asked them to try it (without telling them that this recipe is grain-free, of course) they love it too.
I make it so often and do something different every time with great success. Sometimes I add cinnamon, coconut and other dried fruits and nuts. The other thing that I do is turn the recipe into granola, what a treat for a grain-free nut and seed eater!
Thanks!
beth halper says
Thess are incredibly yum! I used what i had on hand. Cranberries, pine nuts, raisins, a few chocolate chips, ground flax and i threw in some nutritional yeast as well! Now how do i keep my hands off of them!
Fatimeh says
Thanks so much for the recipe. I made it last night and my girls enjoyed it as a mid-morning snack. I substituted raisins, walnuts and pecans and it was really yummy:)
Erica says
WOW! Another awesome item
Michelle W. says
I just made these…wow! So easy, so quick and soooo delish too! Thanks for sharing the recipe, think these will become a family fave! Off to eat another one!!
Jenn says
I just made these and they are still in the oven, but it would be helpful to know the recommended type of pan to cook them in/on and what they should look like when they are considered done cooking. I always cook on stoneware and assumed that they should be a light golden brown but not sure if this correct as it is thicker than anything else I have cooked before.
Erin says
I made these last night and just like all other things they turned out well, I had to cook mine a bit longer than the recipe says. I used 1/2 honey, 1/2 agave, used pumpkin seend instead of sesame, and golden raisens for the apricot. Thanks Elena, only been experimenting for about a month–and its been great!
Kathy says
these scones were truly amazing, i eat mine warmed with a little butter AND goat cheese :-) thanks Elana!