Sun-Dried Tomato Rosemary Scones

Ingredients

• 1 medium egg
• 2 tsps dried rosemary
• 1/4 cup sun-dried tomatoes
• 1/2 tsp baking soda
• 1 1/2 fl oz coconut milk
• 1 tbsp apple cider vinegar
• 3 tbsps coconut flour
• 2 tbsps extra virgin olive oil
• 1/2 tsp sea salt
• 1 3/4 cups almond flour

Directions

1. Process all ingredients in a food processor or by hand (without herbs) for 30 seconds. Add tomatoes and rosemary and incorporate them.
2. Gather the dough into a ball and form into circle on a piece of parchment paper. Use a knife to cut 8 triangles.
3. Bake at 375 °F (190 °C) for about 20 minutes turning upside down once midway through.