Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Raspberry Scones

Gluten-Free, Dairy-Free, Serves 12

  • 2 cups gluten-free flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup coconut oil, chilled and solid
  • 2/3 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
  • Optional: sliced almonds for topping


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Add the chilled and solid coconut oil to the bowl and use a pastry cutter or your fingers to cut the coconut oil into the flour mixture until it resembles coarse crumbs. In a separate mixing bowl, whisk together the almond milk, apple cider vinegar, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until a dough forms. Gently fold in the fresh raspberries. On a floured surface, shape the dough into a circle that’s about 1 inch thick. Cut the circle into 12 equal wedges. Transfer the wedges to the prepared baking sheet and top each wedge with sliced almonds, if desired. Bake for 18-20 minutes, or until the scones are golden brown. Allow the scones to cool on the baking sheet for 5-10 minutes before serving.

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