You may not have realized, but scones don’t need to be made with wheat flour. These gorgeous scones, made from nut flour, are flavorful and sweet, gentle and crumbly on your tongue, and full of nourishing ingredients. Whether you’re wheat-sensitive or simply curious, these scones are the perfect treat if you’re looking for a sweet, nutritious something to enjoy with your morning tea or coffee.
1 1/3 cups cashew or almond flour
1/2 cup arrowroot flour
1/8 tsp. salt
1 tsp. baking powder
1/4 cup coconut oil
1 tsp. fresh lemon peel, chopped fine
3 tbsp. maple syrup
2 tsp. vanilla
1 cup blueberries, fresh or frozen
Preheat oven to 350F.
Combine cashew flour, arrowroot flour, salt, and baking powder in a medium bowl.
In a second bowl, combine coconut oil, maple syrup, lemon peel, vanilla, and egg.
Add wet ingredients to dry ingredients, and stir with a spatula to form a well-combined dough.
Gently fold in blueberries.
Pour batter into a round 9-inch pan. Bake 30 minutes, until crust turns golden brown.
Allow to cool 10-15 minutes. Use a sharp knife to cut into 6 beautiful wedges.
Thank you to greatist.com for this lovely, lovely recipe.
Something about winter cries Vitamin C(!), and I’m pretty sure that C stands for citrus. Oranges, tangerines, lemons, grapefruit, kumquats, pomelos, tangelos, clementines, mandarins, and navels all start to call my name ’round about now, and here’s a great way to get some more! This simple recipe is a great choice, whether for company or a Sunday dinner at the end of a busy weekend, and it serves four easily. You’ll be happy to have this recipe up your sleeve when you need it. Continue reading
I recently read an article about high-fructose corn syrup (HFCS), the inexpensive sweetener that is used extensively in highly processed products, like ketchup, barbecue sauce, breakfast “cereals,” soft drinks and sports drinks, muffins, cookies, cakes, and tons of other products that you might not even think of as sweet, like bread and baked beans. This week, a few random musings about sugar, mainly fructose. Continue reading
Nutrients are like building blocks.
Fat molecules are composed of fatty acids, three per molecule, and usually different. So even olive oil, which is a great source of monounsaturated fatty acids, is not composed ONLY of monounsaturated fatty acids. There are some saturated ones, and some polyunsaturated ones. But they’re mostly monounsaturated. Continue reading
Beets are one of my favorite foods. Whether purple, yellow, orange, or pink-and-white, these babies are phytonutrient heaven. Some people are partial to the smaller-sized beets, considering these the sweetest but, no matter what size you like, you’ll want to make sure to get ones with firm, dark green leaves on top. Beet greens are absolutely the best! When I buy beets, I cut the green tops off right away so I can slice them into short lengths, rinse them well, and saute them quickly in olive oil. They usually get eaten fast. Continue reading
Sometimes you need a nice little dessert. Maybe something to go with a scoop of ice cream. Or a glass of tea. Not too sweet, but just sweet enough. This might be the perfect thing. Continue reading
Juice is not a great choice unless you need to raise your sugars rapidly. Do you want to spike your blood sugars? Probably not. Not if you want to conserve your insulin and reduce your risk of developing diabetes. When I was a kid, my doctor used to keep orange juice in the office to treat patients with low blood sugar. Continue reading
Company’s coming! and I thought it might be nice to share the menu. 🙂
My friends and family inspire me so much every day, and I am grateful beyond words. Chief-cook-and-bottle-washer is making a trip to the grocery store today to gather the necessary provisions. Judith, a fine cook if ever there was one, is bringing her extremely fine baked beans. Lori has a tomato-watermelon salad (feta optional). And there is more, much more. We will raise a toast to the magnificent new garden envisioned and then built by the team of T&J. The new bride and groom will be here. And my parents will celebrate their 60th, yes, sixtieth(!), wedding anniversary. They were actually married (in the middle of the week) on May 30th, 1956, in the years before Memorial Day was moved to Mondays! Continue reading
I’ll be whipping up a second batch of this truly extraordinary charoset (kha-ROE-set) for dinner tomorrow night. In addition to the good old-fashioned, European-style, apples-and-walnuts charoset I make every year, I’ve been rotating through a series of Middle Eastern-style, dried-fruit charoset recipes every year for at least a couple of decades. But I never found one I liked enough to make it again until this year, when I served a bowl of this charoset, which was passed around and around the table until it had been almost emptied! Continue reading
Of course, this is an especially good week for an egg recipe…
My sister saw a recipe for these beauties last week, and now you should try them! I love the idea of eating a few for breakfast, taking some for lunch, popping one or two for a mid-afternoon snack, and then making a whole new batch. But maybe not all on the same day.
My advice? Use eggs with the brightest orange-yellow yolks, berries with deepest warmest color, and the sweetest, ripest bananas you can find. You can’t possibly go wrong! Continue reading