Health News
SCONE BASE (OPTION 1) Top photo
2 cups blanched almond flour
4 TBS Swerve (or equivalent)
2 tsp baking powder
1/2 tsp Celtic sea salt
2 TBS cold butter, cut into pieces
1 egg
1/2 tsp vanilla
OPTIONAL:
Rhubarb: 1/4 cup chopped rhubarb and 1/2 tsp cinnamon
Lemon Poppyseed: 1 tsp lemon extract and 2 TBS poppyseeds
Preheat oven to 325F. In a large bowl, or stand mixer, stir together almond flour, erythritol, baking powder, salt, cinnamon and rhubarb (depending on what flavor you are making) in a large bowl. Cut in butter until coarse (making sure to leave pieces of butter cut throughout dough), add egg, stevia glycerite and vanilla extract.
Mold into a large ball with your hands and place the dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate so the slices aren't touching evenly on the baking sheet. Bake 22 to 25 minutes or until lightly browned.
SCONE BASE (egg free and lower in carbs):
1 cup blanched almond flour
1 cup Jay Robb vanilla whey or egg white protein4 TBS erythritol
2 tsp baking powder
1/2 tsp Celtic sea salt
1/4 cup cold butter, cut into pieces
1/4 cup unsweetened almond milk
1 tsp stevia glycerite
1/2 tsp vanilla extract
OPTIONAL ADDITIONS:
Rhubarb Scones: add 1/4 cup chopped rhubarb and 1/2 tsp cinnamon
Pumpkin Scones: Remove almond milk and add 1/4 cup pumpkin and 1/2 tsp pumpkin spice
Lemon Poppyseed Scones: Remove almond milk and add 1/4 cup lemon juice and 2 TBS poppyseeds
Preheat oven to 325F. In a large bowl, or stand mixer, stir together almond flour, protein powder, erythritol, baking powder, salt and spices and poppyseeds (depending on what flavor you are making) in a large bowl. Cut in butter until coarse (making sure to leave pieces of butter cut throughout dough), almond milk, stevia glycerite and vanilla extract.
Mold into a large ball with your hands and place the dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate so the slices aren't touching evenly on the baking sheet. Bake 22 to 25 minutes or until lightly browned.
Cream Cheese Frosting:
2 oz cream cheese
1/4 cup unsweetened almond milk
1/4 tsp stevia glycerite (or sweetener to taste)
1/4 tsp vanilla extract
For the frosting, beat cream cheese and almond milk, sweetener and vanilla until very smooth (this will thicken overnight). Use to dip scones into! Or serve with Creme Fraiche which is a great source of probiotics for our intestinal health.
NUTRITIONAL COMPARISON (per serving)
Traditional Scone = 176 calories, 8g fat, 2.7g protein, 24.7g carbs, 0.6g fiber (24.1 effective carbs)
"Healthified" Option 1 Scone = 199 calories, 16g fat, 7g protein, 6.7g carbs, 3g fiber (3.7 effective carbs)
"Healthified" Option 2 Lemon Scone = 147 calories, 10g fat, 9.2g protein, 3.8g carbs, 1g fiber (2.8 effective carbs)
"Heatlhified" Option 2 Pumpkin Scone = 148 calories, 10g fat, 9.2g protein, 3.9g carbs, 1.2g fiber (2.7 effective carbs)
"Healthified" Option 2 Rhubarb Scone = 148 calories, 10g fat, 9.2g protein, 3.6g carbs, 1.1g fiber (2.5 effective carbs)
- Mint Chocolate Chip Cookies
3/4 cup butter or coconut oil 1/2 cup erythritol (or 1/2 cup Swerve) 1 tsp stevia glycerite (omit if using Swerve) 1 egg 1 tsp vanilla extract 1 tsp peppermint extract 1 1/2 cups blanched almond flour 1/4 cup unsweetened cocoa powder 1 tsp...
- White Chocolate Macadamia Biscotti
1/3 cup coconut oil or butter, softened 1/2 cup Swerve (or equivalant) 2 eggs 1 tsp vanilla extract 2 cups almond flour 2 tsp baking powder 1/2 cup La Nouba white chocolate, chopped 1/4 cup chopped macadamia nuts 1 egg yolk, beaten 1 TBS water Preheat...
- "bread" Pudding
I made this for a company that I spoke at. Out of the 250 samples I gave away, only 2 people guessed the secret ingredient! Rhubarb Bread Pudding: 2 cups eggplant, peeled 2 tablespoons butter, melted 1/2 cup Rhubarb (optional), cut into 1/2 inch pieces...
- Cinnamon Rolls
1/2 cup blanched almond flour 1/2 cup vanilla egg white or whey protein 1 tsp baking powder 3 TBS butter or coconut oil, softened 1 egg Preheat oven to 350 degrees F. Sift almond flour with whey and baking powder. Add the rest of the ingredients together...
- Creamy Rhubarb Pie
1 1/4 cup Swerve (OR erythritol) 2 tsp stevia glycerite (omit if using Swerve) 8 oz cream cheese or coconut cream 2 eggs 1/2 tsp vanilla extract 1/4 tsp Celtic sea salt 3 cups chopped fresh rhubarb Pie Shell: 2 cups blanched almond flour 4...
Health News
Rhubarb, Pumpkin and Lemon Poppyseed Scones
My first job as a teenager was working at a small coffee shop before and after school. I was in HEAVEN! I am a total morning person. I loved waking up and baking muffins, cinnamon rolls and scones. Then on the weekends, we would have local musicians come and play. I always wanted to open up my own "healthified" bakery!
SCONE BASE (OPTION 1) Top photo
2 cups blanched almond flour
4 TBS Swerve (or equivalent)
2 tsp baking powder
1/2 tsp Celtic sea salt
2 TBS cold butter, cut into pieces
1 egg
1/2 tsp vanilla
OPTIONAL:
Rhubarb: 1/4 cup chopped rhubarb and 1/2 tsp cinnamon
Lemon Poppyseed: 1 tsp lemon extract and 2 TBS poppyseeds
Preheat oven to 325F. In a large bowl, or stand mixer, stir together almond flour, erythritol, baking powder, salt, cinnamon and rhubarb (depending on what flavor you are making) in a large bowl. Cut in butter until coarse (making sure to leave pieces of butter cut throughout dough), add egg, stevia glycerite and vanilla extract.
Mold into a large ball with your hands and place the dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate so the slices aren't touching evenly on the baking sheet. Bake 22 to 25 minutes or until lightly browned.
SCONE BASE (egg free and lower in carbs): 1 cup blanched almond flour
1 cup Jay Robb vanilla whey or egg white protein
2 tsp baking powder
1/2 tsp Celtic sea salt
1/4 cup cold butter, cut into pieces
1/4 cup unsweetened almond milk
1 tsp stevia glycerite
1/2 tsp vanilla extract
OPTIONAL ADDITIONS:
Rhubarb Scones: add 1/4 cup chopped rhubarb and 1/2 tsp cinnamon
Pumpkin Scones: Remove almond milk and add 1/4 cup pumpkin and 1/2 tsp pumpkin spice
Lemon Poppyseed Scones: Remove almond milk and add 1/4 cup lemon juice and 2 TBS poppyseeds
Preheat oven to 325F. In a large bowl, or stand mixer, stir together almond flour, protein powder, erythritol, baking powder, salt and spices and poppyseeds (depending on what flavor you are making) in a large bowl. Cut in butter until coarse (making sure to leave pieces of butter cut throughout dough), almond milk, stevia glycerite and vanilla extract.
Mold into a large ball with your hands and place the dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Slice into 8 even wedges and separate so the slices aren't touching evenly on the baking sheet. Bake 22 to 25 minutes or until lightly browned.
Cream Cheese Frosting:
2 oz cream cheese
1/4 cup unsweetened almond milk
1/4 tsp stevia glycerite (or sweetener to taste)
1/4 tsp vanilla extract
For the frosting, beat cream cheese and almond milk, sweetener and vanilla until very smooth (this will thicken overnight). Use to dip scones into! Or serve with Creme Fraiche which is a great source of probiotics for our intestinal health.
NUTRITIONAL COMPARISON (per serving)
Traditional Scone = 176 calories, 8g fat, 2.7g protein, 24.7g carbs, 0.6g fiber (24.1 effective carbs)
"Healthified" Option 1 Scone = 199 calories, 16g fat, 7g protein, 6.7g carbs, 3g fiber (3.7 effective carbs)
"Healthified" Option 2 Lemon Scone = 147 calories, 10g fat, 9.2g protein, 3.8g carbs, 1g fiber (2.8 effective carbs)
"Heatlhified" Option 2 Pumpkin Scone = 148 calories, 10g fat, 9.2g protein, 3.9g carbs, 1.2g fiber (2.7 effective carbs)
"Healthified" Option 2 Rhubarb Scone = 148 calories, 10g fat, 9.2g protein, 3.6g carbs, 1.1g fiber (2.5 effective carbs)
- Mint Chocolate Chip Cookies
3/4 cup butter or coconut oil 1/2 cup erythritol (or 1/2 cup Swerve) 1 tsp stevia glycerite (omit if using Swerve) 1 egg 1 tsp vanilla extract 1 tsp peppermint extract 1 1/2 cups blanched almond flour 1/4 cup unsweetened cocoa powder 1 tsp...
- White Chocolate Macadamia Biscotti
1/3 cup coconut oil or butter, softened 1/2 cup Swerve (or equivalant) 2 eggs 1 tsp vanilla extract 2 cups almond flour 2 tsp baking powder 1/2 cup La Nouba white chocolate, chopped 1/4 cup chopped macadamia nuts 1 egg yolk, beaten 1 TBS water Preheat...
- "bread" Pudding
I made this for a company that I spoke at. Out of the 250 samples I gave away, only 2 people guessed the secret ingredient! Rhubarb Bread Pudding: 2 cups eggplant, peeled 2 tablespoons butter, melted 1/2 cup Rhubarb (optional), cut into 1/2 inch pieces...
- Cinnamon Rolls
1/2 cup blanched almond flour 1/2 cup vanilla egg white or whey protein 1 tsp baking powder 3 TBS butter or coconut oil, softened 1 egg Preheat oven to 350 degrees F. Sift almond flour with whey and baking powder. Add the rest of the ingredients together...
- Creamy Rhubarb Pie
1 1/4 cup Swerve (OR erythritol) 2 tsp stevia glycerite (omit if using Swerve) 8 oz cream cheese or coconut cream 2 eggs 1/2 tsp vanilla extract 1/4 tsp Celtic sea salt 3 cups chopped fresh rhubarb Pie Shell: 2 cups blanched almond flour 4...