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Carrot Cake Scones (Paleo, Gluten-Free, Aip)
  • 1 1/4 cup  tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 cup freshly shredded carrots (patted dry to remove excess moisture)
  • 3 tbsp raisins
  • For the gelatin egg (sub 1 regular egg):
  • 1 tbsp  gelatin (great lakes or vital proteins)
  • 1/4 cup water
  • For topping:
  • 1 tbsp melted coconut butter
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