We’re having bit of a “balancing hormones” month, inspired by the hormone whisperer herself, Angelique Panagos! Her new book, The Balance Plan (which launched today!), she’s shared her Gluten Free Scones recipe which is perfect for lazy afternoon teas in the garden. (P.S these go so well with her Chia Jam but you’ll have to get a copy of the book to get that recipe!)


“These gluten-free scones are made with almond flour, which can help to balance hormone production, and fibre-rich coconut flour. I love serving them with lashings of cashew cream and some fruity chia jam for the perfect afternoon tea.”

Recipe makes 4 Gluten-Free Scones)



175g (6oz) almond flour

3 tablespoons coconut flour 1 tablespoon arrowroot

1/2 teaspoon bicarbonate of soda a pinch of salt

1 large organic free-range egg

3 tablespoons maple syrup or raw honey 11/2 teaspoons vanilla paste

1 tablespoon almond milk, plus 1 tablespoon to glaze

80g (23/4oz) unsweetened dried apricots, chopped (optional)

To serve: Chia Jam (see page 119) Cashew Cream (see page 204)



Preheat the oven to 170°C/325°F/gas mark 3. Line a baking tray with greaseproof paper.

Stir together all the dry ingredients in a large mixing bowl.

In a separate bowl, beat the egg with the maple syrup, vanilla and 1 tablespoon of almond milk until smooth.

Stir the wet ingredients into the dry ingredients until just combined, adding a splash more milk or water if the mixture feels too dry, then stir in the dried apricots if using.

Shape the dough into 4 scones. Brush over the additional tablespoon of almond milk and bake for 20–30 minutes, or until golden.

Allow the scones to cool slightly until easy to handle, or cool completely if serving cold.

Serve the scones with dollops of cream and jam and a good mug of herbal tea.


Order your copy of The Balance Plan here!