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.

 

Baked and cooling scone

chocolate drizzle

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

Can’t you just taste it?!

All things pumpkin, yes it’s that time of year!

I was messing around in my kitchen the other day and fell into a tasty and satisfying Paleo/Primal treat.  It’s very easy and has only a few ingredients.  Pumpkin Maple spice Chia pudding.  It makes a great evening snack and a awesome breakfast, just add a side of bacon!  I know it make a great breakfast because I am eating it for my breakfast right now.

With out further adieu here is the recipe and some pictures for your enjoyment.  As always if you try it please leave me a comment on how you like it and if you added any extra’s.

Ingredients:

2 TBS Chia Seeds 

1/4 – 1/2 tsp pumpkin pie spice

1 cup coconut milk ( I used Trader Joe’s reduced fat)

6 TBS pumpkin puree

1 – 2 TBS Grade B Maple syrup

Mix coconut milk, maple syrup and pumpkin together well. Add Chia seeds and pumpkin spice and mix very well, making sure Chia seeds don’t clump.  Put into a glass Mason jar and chill over night.  I added pecans and Enjoy Life chocolate chips to mine.