Garlic Dill Teff Biscuits

You know that blog recipe contest I posted about last week? I decided I needed to enter it, too.  So, I got experimenting with grapeseed oil, and what I got was an incredibly easy biscuit recipe.  These biscuits are amazing!

I wanted my teff sandwich bread for sandwiches this weekend, but didn't have the time or energy to make it.  These biscuits were a great substitute  in fact the garlic and dill in those biscuits made for the best sandwich I've had in a long time!

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesday, Allergy Free Wednesday, Allergy Friendly Lunchbox Love, Gluten Free Fridays, and Whole Food Fridays.

Garlic Dill Teff Biscuits
2/3 cup teff flour
1/2 cup potato starch
1/2 cup tapioca starch
1/4 cup almond meal
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons fresh dill, chopped
1 clove garlic, minced
3/4 cup non-dairy milk
1/2 cup Pompeian Grapeseed Oil

Directions
Preheat oven to 450 degrees.

In a medium mixing bowl, combine all of the dry ingredients, including the dill and garlic.  Add in the milk and grapeseed oil and hand mix until combined.

Turn dough out on parchment paper.  Smooth the dough out and pat it out until it's to 1" thickness.

Cut biscuits with a sharp biscuit cutter, or with a sharp knife into wedges, and place on a greased cookie sheet.  Bake for 15-20 minutes.  Serve warm.

Weekly Menu (4/28/13-5/4/13)

My Grandma died yesterday, so we may not follow this plan at all, but at least I know I'll have the ingredients I need on hand in case I am home to make it.

This week in our Bountiful Basket we got (which I share with my brother):

• lettuce
• broccoli
• celery
• red potatoes
• tomatoes
• green onions
• strawberries 
• mango
• watermelon
• pineapple
• bananas

We also got two juice pack add-ons which contain:

• kale
• spinach
• parsley
• lemons
• oranges
• apples
• celery
• beets with tops
• carrots
• ginger
• cucumber

I also have onions, garlic, and russet potatoes.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies

This week for school lunch:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese 
• Ham sandwiches
• carrot and celery sticks with almond butter
• clementines
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday: 

• 1st breakfast (5am): celery, carrots and peanut butter
• 2nd breakfast (7am): scrambled eggs with tomatoes and spinach
• morning snack (9am): orange slices
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner (5-6pm):
• grilled steak
• roasted red potatoes and beets
• biscuits
• green salad
• strawberries

Monday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): cucumbers and hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): apple
• dinner (5-6pm): 
• chicken nuggets
• broccoli, carrots, celery, and cucumbers with hummus
• salad

Tuesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with kale and tomatoes
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• navajo tacos
• green salad

Wednesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers and hummus
• dinner: 
• spaghetti
• veggie sticks
• salad

Thursday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): scrambled egg with tomatoes and kale
• morning snack (9am): apple and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner: 
• honey oat pancakes
• hasbrowns
• bacon
• apple slices

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): veggies and hummus
• dinner:
• pizza
• green salad

Saturday: 

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks with almond butter
• dinner:
• hamburgers
• oven fries
• carrot and celery sticks with almond butter

Pompeian's Grapeseed Oil and a chance to win a trip to BlogHer '13

This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.

I am always looking for ways to improve my eating and cooking habits.  I cook a lot with olive oil, but there are times were olive oil won't work, because of it's low smoke point.  I had heard a little about grapeseed oil, but hadn't ever gotten around to trying it until recently.  Grapeseed Oil has similar health benefits to olive oil, but it has a higher smoke point and a light taste, making it much more versatile to work with in the kitchen.

 

So, if you're a food blogger, here's a contest for you!

Pompeian and Hungry Girl are challenging bloggers to try grapeseed oil in their cooking.  All you need to do to enter is to post a recipe that uses grapeseed oil on your blog.  Then head over to the Pompeian’s Time to Change Your Oil Facebook app and share your blog link, enter your contact info and click submit...that easy! The winner will receive an all expense paid trip to BlogHer '13 in Austin, TX June 8-9. Plus, the winning recipe will be featured by Pompeian throughout the event.

And on top of that, everyone that enters the contest gets a voucher for a free bottle of Pompeian oil!  So, it's definitely worth it to enter!

Not a blogger?  You can still enjoy Pompeian's grapeseed oil with this amazing recipe:

Smoky Fried Chickpeas

1 cup Pompeian Grapeseed Oil

1/2 tsp dried thyme

3/4 tsp salt

2 large cans chickepeas, drained and rinsed

1 Tbsp grated lemon zest

2 tsp smoked paprika

 

Directions

1.  Dry chickpeas thoroughly with paper towels.

2. Using a candy thermometer, heat oil in a large, deep skillet over medium-high until it reaches 355 degrees. Add chickpeas, zest and thyme to pan in batches to avoid overcrowding.

3. Fry chickpeas for about 5 minutes or until deep golden brown.  Remove to a paper-towel-lined baking sheet and sprinkle with paprika and salt.  Serve immediately.

I'm quite excited about this contest and have a few ideas of what I want to do and I would LOVE to win a trip to BlogHer, I think it would be a blast!  Why do you want to win?  Comment below and let me know!

Roasted Hazelnut Butter Bundt Cake

I am still swamped at work, but I managed to get some recipes tested this weekend, so hopefully I'm set for a little while, or least for today. :)

I am loving my homemade roasted hazelnut butter, and have been finding all sorts of ways to use it.  This weekend I made myself this cake, and it is divine! It's quick to put together, but is elegant enough for special occasions, so enjoy it for anything and everything!

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Fridays, and Allergy Friendly Lunchbox Love.

Roasted Hazelnut Butter Bundt Cake

1 1/4 cups roasted hazelnut butter
3/4 cup palm oil shortening
2 cups coconut sugar
4 eggs
1/2 tablespoon vanilla

1 1/2 cups non-dairy milk
1 tablespoon lemon juice

3 cups gluten free flour blend
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For chocolate ganache:
10oz dairy-free chocolate chips (I used Enjoy Life mini chips)
1/2 cup non-dairy milk
sweetener if you want it (I didn't use any, but if you want it sweeter you could add 2-4 tablespoons of honey or agave)

Directions
Preheat oven to 325F.  Grease and flour a 12 cup bundt pan.

In a large mixing bowl, beat together the hazelnut butter, shortening, and coconut sugar until light and fluffy.  Add in the eggs, one at a time, mixing after each addition, then add the vanilla.

In a separate container, mix together the non-dairy milk and the lemon juice, and allow the mixture to stand for 5-10 minutes.

In a separate bowl, combine the flour blend, baking poweder, baking soda, and salt.

Add the flour mixture to the hazelnut butter mixture, alternating with the milk and everything is incorporated.  Beat well.

Pour into the prepared pan and bake at 325 for ~60 minutes or until a toothpick comes out clean.

Cool for 10-15 minutes before removing from pan.  Finish cooling on a cooling rack.

To make the chocolate ganache, scald the milk in a medium saucepan.  Remove from heat and add in the chocolate chips.  Whisk until smooth and spoon over the cake.

Weekly Menu (4/21/13-4/27/13)

This week in our Bountiful Basket we got (which I share with my brother):

• lettuce
• broccoli
• cucumbers
• anaheim peppers
• red potatoes
• tomatoes
• blackberries 
• honeydew
• bananas
• clementines

We also got an Asian pack add-on which contains:

• green onions
• shallots
• garlic
• ginger
• basil
• napa cabbage
• bok choy
• snow peas

And we also got the herb pack which contains:

• chives
• mint
• basil
• thyme
• rosemary
• sage
• dill
• tarragon
• marjoram

I also have carrots, celery, and apples.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies

This week for school lunch:

• PB&Jon Udi's bread
• Schar crispbread with pepperoni and cheese 
• Ham sandwiches
• carrot and celery sticks with almond butter
• clementines
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday: 

• 1st breakfast (5am): celery sticks and peanut butter
• 2nd breakfast (7am): scrambled eggs with tomatoes and anaheim peppers
• morning snack (9am): clementine
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots and hummus
• dinner (5-6pm):
• roasted chicken with fresh herbs
• mashed potatoes with chives
• chicken herb gravy
• green salad

Monday:

• 1st breakfast (5am): clementine
• 2nd breakfast (7am): herb omelet
• morning snack (9am): cucumbers and hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): apple
• dinner (5-6pm): 
• Chicken Pesto Pasta, using leftover chicken and this pesto
• steamed broccoli
• salad

Tuesday:

• 1st breakfast (5am): clementine
• 2nd breakfast (7am): smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• chili
• baked potatoes
• green salad

Wednesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with tomatoes and peppers
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers and hummus
• dinner: 
• grilled chicken
• stir fried veggies (napa cabbage, bok choy, and snow peas)
• rice

Thursday:

• 1st breakfast (5am): clementine
• 2nd breakfast (7am): smoothie
• morning snack (9am): apple and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner: 
• apple fritters
• scrambled eggs
• bacon
• apple slices

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): veggies and hummus
• dinner:
• pizza
• green salad

Saturday: 

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks with almond butter
• dinner:
• hamburgers
• oven fries
• carrot and celery sticks with almond butter

Peanut Butter Chocolate Chip Cookies

My older son is having tummy troubles, I'm working a crazy busy schedule at work, and my heart is aching for those affected by the tragedy in Boston.  So, I just didn't have the energy to test recipes like I usually do. I do need to update my peanut butter chocolate chip cookie recipe, though, so here's my latest revision of my family's favorite cookie.

Peanut Butter Chocolate Chip Cookies
1/2 cup palm oil shortening
1/2 cup creamy peanut butter
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and mega chunks)

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, peanut butter, and coconut sugar.  Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips.  Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle.  Cool slightly on cookie sheet before removing and placing on wire rack.

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Allergy Friendly Lunchbox, Gluten Free Fridays, and Whole Food Fridays.

Weekly Menu (4/14/13-4/20/13)

This week in our Bountiful Basket we got (which I share with my brother):

• lettuce
• spinach
• cucumber
• anaheim peppers
• avocado
• mushrooms
• onions
• tomatoes
• blackberries
• bananas
• apples
• clementines

We also got an Asain pack add-on which contains:

• onion
• shallots
• garlic
• ginger
• basil
• napa cabbage
• bok choy
• celery
• green onion
• zucchini

I also have carrots and kale.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies

This week for school lunch:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese (daiya for my little one)
• Ham sandwiches
• carrot and celery sticks with almond butter
• orange slices
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday: 

• 1st breakfast (5am): nothing I'm fasting, as part of my religion
• 2nd breakfast (7am): fasting
• morning snack (9am): fasting
• lunch (11am-12pm): fasting
• afternoon snack (3pm): fasting
• dinner (5-6pm):
• Spaghetti
• sauteed zucchini and mushrooms
• breadsticks

Monday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with mushrooms and zucchini
• morning snack (9am): celery and carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• Orange Chicken
• Basmati Rice
• stirfried bok choy

Tuesday:

• 1st breakfast (5am): clementine and a hardboiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• tacos topped with avocado, shredded lettuce, tomatoes, etc
• Quinoa stuffed peppers (without the corn)

Wednesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with sauteed veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks and almond butter
• dinner: The Cache Valley Gluten Free Group is meeting at Firehouse Pizzeria in Logan at 6:00 for our annual Restaurant outing!
• Pizza, pasta, or salad...we'll see what we're in the mood for. :)

Thursday:

• 1st breakfast (5am): clementine and a hard boiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner: 
• one-eyed sandwiches
• smoothies

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): veggies and hummus
• dinner:
• Asian style burgers
• green salad

Saturday: 

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks with almond butter
• dinner: We're celebrating my niece's birthday, so we'll be with family
• Domino's GF pizza
• veggie and fruit trays
• cupcakes

Hazelnut Butter Chocolate Chip Cookies

Do you love the combination of chocolate and hazelnuts?  I think most people do, with the Nutella (and dairy-free versions of Nutella) craze going on.  I love the combination.  I was trying to think of how to have that combination yesterday while I was at work, and realized all to often the chocolate is the main flavor with the hazelnut as the accent and it really should be the other way around.  Don't get me wrong, I love chocolate with hazelnut...but hazelnuts have such a rich, aromatic flavor, chocolate should enhance that, not cover it up.

So, I decided instead of a chocolate cookie, or even a chocolate-hazelnut butter (i.e. Nutella, or dairy-free Nutella) cookie, this needed to be simply a hazelnut cookie, and what better way to bring out the hazel nut flavor than with roasted hazelnut butter, and extra hazelnuts to boot.

This cookie has that rich hazelnut flavor that is enhanced with the chunks of chocolate...really this is the right combination of hazelnuts and chocolate, at least in my book. The extra hazelnuts are totally optional, but I love the texture that it brings to the cookie.

This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Allergy Friendly Fridays, and Allergy Friendly Lunchbox.

Hazelnut Butter Chocolate Chip Cookies
1/2 cup shortening
1/2 cup roasted hazelnut butter (recipe below)
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and mega chunks)
1/2 cup chopped roasted hazelnuts, optional

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, hazelnut butter, and coconut sugar.  Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips and hazelnuts.  Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle.  Cool slightly on cookie sheet before removing and placing on wire rack.

Hazelnut Butter
6 oz raw hazelnuts
salt, to taste

Directions
Heat oven to 350F. Place hazelnuts on cookie sheet and roast for ~15 minutes.  Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins.  Place hazelnuts in a food processor or blender and blend until hazelnuts turn into a butter. With my blendtec, it only took a minute, but with a food processor, plan on at least a few minutes, if not longer.  You can leave it plain or add a little salt.

Weekly Menu (4/7/13-4/13/13)

This week in our Bountiful Basket we got (which I share with my brother):

• lettuce
• celery
• mushrooms
• cherry tomatoes
• zucchini
• asparagus
• bananas
• apples
• oranges

We also got an Italian pack add-on which contains:

• onion
• red onion
• garlic
• mushrooms
• eggplant
• red bell peppers
• green bell peppers
• herbs

I also have carrots, kale, spinach, grapefruit, pears, potatoes, and green apples.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins 
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• fresh fruit and veggies
• cereal
• Smoothies

This week for school lunch:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese (daiya for my little one)
• Ham sandwiches
• carrot and celery sticks with almond butter
• orange slices
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday: 

• 1st breakfast (5am): nothing (hoping to be sleeping in)
• 2nd breakfast (7am): green smoothie (with my homemade yogurt in it)
• morning snack (9am): carrots and hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): orange slices
• dinner (5-6pm):
• Meatloaf
• Mashed Potatoes
• roasted asparagus
• apple crisp for dessert

Monday:

• 1st breakfast (5am): grapefruit
• 2nd breakfast (7am): scrambled eggs with red bell peppers, mushrooms and cherry tomatoes
• morning snack (9am): celery and carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers with hummus
• dinner (5-6pm): 
• Italian Sausage with sauteed peppers, onions, and mushrooms
• roasted potatoes
• carrots and celery with almond butter

Tuesday:

• 1st breakfast (5am): orange and a hardboiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers with hummus
• dinner (5-6pm): 
• chicken soft shelled tacos (using my green chile turkey recipe and homemade tortillas)
• green salad
• apple slice

Wednesday:

• 1st breakfast (5am): pear and a hard boiled egg
• 2nd breakfast (7am): scrambled eggs with peppers, tomatoes, and mushrooms
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers with hummus
• dinner: 
• hamburges with Udi's buns
• onion rings
• salad
• carrot, celery, and cucumber slices with hummus

Thursday:

• 1st breakfast (5am): pear and a hard boiled egg
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner: 
• waffles
• hashbrowns
• sausage
• bananas

Friday:

• 1st breakfast (5am): banana and a hard boiled egg
• 2nd breakfast (7am): scrambled eggs with peppers, tomatoes, and mushrooms
• morning snack (9am): carrot and celery sticks with peanut butter
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and turkey
• afternoon snack (3pm): veggies and hummus
• dinner:
• teriyaki chicken
• sauteed eggplant and zucchini
• basmiti rice
• carrot and celery sticks

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks with almond butter
• dinner:
• spaghetti
• green salad
• carrot and celery sticks

Strawberry Banana Scones

This week my kids have spring break, so I've taken the week off of work.  You'd think I'd have more time in the kitchen this week, but I almost didn't post a recipe today...we're just having too much fun hanging out.  But, I did have bananas and strawberries that needed to be used up...so you get a recipe after all. :)

The great thing about these scones, is they'd work minus the strawberries, or adding in blueberries, chocolate chips, or whatever else you can think of instead of the strawberries...so there definitely is flexibility here.

Strawberry Banana Scones

2 cups GF flour blend

1/2 cup almond flour

1/3 cup coconut sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup coconut oil (in solid form)

1 egg

1/4 cup almond milk

1 teaspoon vanilla

1 cup mashed banana, about 2 large bananas

3/4 cup chopped strawberries

for topping:

1/3 cup chopped walnuts

1 tablespoon evaporated cane juice or other granulated sweetener

1 teaspoon coconut oil

Directions:

Preheat oven to 400F.  Spray a large baking sheet and set aside.

In a stand mixer, combine the flour blend, almond flour, coconut sugar, baking powder and baking soda.  Add in the coconut oil and combine until the mixture resembles a course meal.  

In a separate bowl, combine the egg, almond milk, and vanilla.  Add this mixture to the flour mixture, then add in the bananas and mix until combined.  Fold in the strawberries.

Using a 1/4 cup spring release scoop, scoop the dough onto the prepared pan.  

Combine the walnuts, evaporated cane juice, and coconut oil in a small bowl and press a small amount of the mixture onto the tops of each scone.

Bake for about 15 minutes, or until the scones are golden brown and a toothpick comes out clean.  Cool on a wire rack.  These are best warm.  If you don't eat them all at once, store in an airtight container or freeze.

Yield: ~11 scones

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.