The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Real Foods Real Deals.

Adding creamy peanut butter made with the NutraMilk to this gluten free scone recipe gives it the perfect texture and adds protein, healthy fats, fiber, vitamins and minerals. They are crispy on the outside and tender on the inside. They make a perfect snack with a glass of almond milk, or some tea, coffee or can be a great addition to a healthy breakfast.


  • 2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 1/4 cup peanut butter made with the NutraMilk
  • 1/4 cup coconut milk made with the NutraMilk (or other plant-based milk of choice)
  • 1/2 cup chocolate chips (choose vegan if appropriate)

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

For coconut milk from dehydrated coconut (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water


  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • Take out peanut butter and store in airtight container.

  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

  • Preheat the oven to 400 degrees.
  • In a small bowl, mix the flour, baking powder, and salt.
  • In a large bowl, stir together the egg, coconut oil, maple syrup, peanut butter, and coconut milk. Add the dry ingredients to the wet ingredients and stir to combine. Knead in the chocolate chips or stir with a wooden spoon.
  • Shape the dough into an 8-inch wide round disk that's about an inch tall. Cut the disk into 8 triangles.

  • Place the scones on a baking sheet. Bake for 10 to 12 minutes, or until they're set and the bottoms are beginning to turn brown. Remove the scones from the oven when they're done baking, and transfer them to a wire rack to cool.

  • Let scones cool and enjoy! You can drizzle peanut butter on top if you like.