Trying to get my health back. Medifast will save me Paleo will sustain me after I get some weight off.

Archive for February, 2014

Busy, busy I have a new business.

I have been very busy and I promise once I get used to my new business I will be posting more.  I need to build my web site for my business as well as build my business.  It’s a local to Dallas Texas only business for now.

  Auntie Janette’s Teas and Treats is the name.  I make small batch hand blended organic loose leaf teas and Paleo friendly treats.  Speaking of business, time for bed so I can deliver my first batch of Paleo treats.  Here are some pictures to tempt y’all 😉

ImageMy tea

Narcotea to help you sleep.

ImagePaleo friendly scones.

ImageNewest recipe I’m working on Aztec Chocolate chocolate chip scone.

 

Tea and scones anyone?

Life gets busy! Sorry for being MIA, here is a new recipe for scones!

I have been very bad about posting and I apologize!  I just have no real excuse other than I’ve been busy and lazy all at the same time.  So to make it up to y’all, I am posting a twist on a old recipe I made for Valentines last year.  Scones, cherry chocolate chip scones.  They are Paleo friendly and they contain no dairy, gluten, wheat, or refined sweeteners.  But for some odd reason all dried fruit that is sweetened with fruit juice, usually apple, also contains sunflower oil.  What they do contain is,  

2 cups Almond flour (skinless almond meal)

1/4 cup + 2 TBS Arrowroot flour

2 tsp Bob’s Red mill farms baking soda

1/2 tsp Pink Himalayan sea salt

1 egg ( room temp.)

1/4 cup melted coconut oil

2 TBS Grade B Maple syrup

1/3 cup dried cherries sweetened with apple juice

1/4 cup Enjoy life chocolate chips

topping

1/4 cup Enjoy life chocolate chips

1 tsp coconut oil

Mix dry ingredients together in a medium bowl and set aside

In medium bowl add egg, maple syrup, melted coconut oil (make sure it’s not hot), mix with hand mixer until well blended. Add wet ingredients to the dry and mix well. Mixture will be very wet and sticky, add chopped dried cherries and Enjoy life chocolate chips, mix well.   Add an additional 2 TBS of Arrowroot flour to help dry batter out and make it less sticky so you can handle it easier. Form your batter into a ball and place on a cookie sheet lined with parchment paper, flatten slightly. You want to cut your flattened ball into eight pieces, I used coconut oil spray on my knife to help the knife slide through the batter better. Bake at 350 for 20 minutes or until just turning golden brown. Cool on cookie sheet with a cooling rack. 

Melt chocolate chips and coconut oil together and drizzle over scones once they are completely cooled.

Image

 

Baked and cooling scone

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chocolate drizzle

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they make a wonderful gift if you can part with them!

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Can’t you just taste it?!

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