One of the first things out of my children’s mouths when they crawl out of bed is, “What is for breakfast?” My five and six year old children have BIG appetites in the morning.
Our typical food cannot be poured out of a box. This recipe is one of their favorites to request. It was one of the basic recipes in my kitchen before we discovered our food allergies and can be made with conventional ingredients also. I hope you enjoy the following breakfast recipe:
1/3 cup sugar
1 TB almond extract
1 egg (or egg substitute equivalent)
1/2 cup almond milk (or other dairy free equivalent)
1/2 cup Enjoy Life chocolate chips
2 TB almond milk
2 TB sugar
On a floured surface, using your hands, gently form dough into a circle and cut into eight wedges. Transfer to a baking sheet covered with parchment paper. Brush the tops of the scones with dairy free milk and dust the tops with sugar.
Bake at 425 degrees for 25 minutes until slightly browned around edges. Enjoy!