Month: January 2018

 

Easy, delicious and free from grain!  Perfect snack or even a simple breakfast.

Ingredients:

• 1 cup almond flour
• 3/4 cup finely shredded, unsweetened coconut flakes (Bob’s RedMill for these)
• 1/4 cup honey
• 5 tablespoons coconut flour (Bob’s again)
• 1 cup organic raisins, chopped
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• freshly grated nutmeg, to taste
• pinch of kosher salt
• More coconut flakes to coat the balls

Directions:

Place all of the ingredients into a medium sized mixing bowl.  Begin stirring with a spoon and then finish by kneading a bit with your hands.  If the mixture is too sticky feel free to add just a little more coconut flour.  Once fully mixed, take a small portion of the “dough” and squeeze then roll into balls.  It’s optional, but I like to coat mine in more coconut.  It helps to keep them from sticking and it tastes and looks great.  Store in the fridge and enjoy for breakfast or snack.

 

 

Crisp on the outside and moist in the middle, these grain free scones taste similar but have a different texture than it’s grain-ful sister.  That doesn’t mean that these are any less delicious.  These are easy to make and you can adjust them with custom add-ins such as chocolate chips, dried cranberries, white chocolate chips, etc.  If you are going grain-free, give these a try!

 

Ingredients:

• 1 3/4 cup almond flour (Bob’s Red Mill for the nut flours in these scones)
• 3 tablespoons coconut flour
• 1/4 cup honey
• 1 pasture raised egg (or organic, range-free)
• 2 tablespoons coconut milk (I’m sure almond milk could work well here too)
• 2 teaspoons lemon juice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 tablespoons Nutiva Shortening (a mix of red palm oil and coconut oil)
• 2 teaspoons caraway seeds with more for the top
• 1/4 cup raisins (I use organic Thompson raisins from Trader Joe’s.  They are nice and small)
• 2 teaspoons coconut sugar for topping
• KerryGold butter for option topping and serving

Directions:

Preheat oven to 350.  In the bowl of your mixer add the flours, honey, egg, coconut creamer, lemon juice, baking soda, salt, and cinnamon.  Mix well until incorporated.

With a pastry blender, cut in the shortening and then gently stir in the caraway seeds and raisins.

Pour out onto a piece of parchment dusted with a little coconut flour and shape into a dome about an inch and a half tall.  Cut into eight pieces and brush with a little coconut milk and sprinkle with coconut sugar.  Bake for 15 minutes then remove from oven to gently pull pieces apart a bit so they cook in the center.  This is optional, but at this point I love to add just a little dab of grass-fed butter to the top of each scone, then return to the oven for another 10 minutes or until browned and crisp.  Remove from the oven and let cool on the sheet for a minute or two then place on a cooling rack.  Serve warm along with little more grass-fed butter.  Best eaten within a day or two.

 

Slightly adapted from Danielle Walkers, Currant Scones