Scones! Unbelievably GF & SF!

One of them looks like Nevada, but they tasted amazing!

Scones!! GF & SF!!

I was at my local market the other day just minding my own business when I heard a whisper from behind the cheese counter, “hey.”

I looked over to see a tall man with convincing eyes, we made eye contact.

“Do you want to try something amazing?”

I looked at him and stepped closer conveying clearly without words, “are you serious? You’re standing behind the most amazing selection of cheese in the city. Really, what kind of question is that? Of course I do.” 

He went to a refrigerator in the back and brought out a soft cheese and put it on a spoon for me to try. 

Oh. My. God. 

This was the kind of cheese that you would give up sex for, at least for one day, ok, an afternoon. It was a honey vanilla cheese from Black Sheep Creamery in Adna, Washington (check them out blacksheepcreamery.com). I put the spoon down and said, "yeah, I’m going to need one of those containers.” I had no idea what the price was, it was going to be worth it.

While wandering the store the euphoria started to wear off and I realized I was going to need to put this in or on something. Right? I convinced myself it would be hard to justify eating it with a spoon and decided a nice scone was in order. Then I remembered I’m not supposed to eat gluten anymore. Damn. I was going to have to try making a gluten-free scone and I was sure it was going to be a disaster. 

I meant to take a picture when I made
my plate, but I got distracted!

I altered everything about the way I've ever made scones and I’ll be honest, I’m pretty impressed. They’re a bit more spongey and moist than the scones I used to make, but in a good way, and still appropriately crumbly. The result was actually shocking. As in, I was comfortable serving these, with the cheese of course, for a dinner party dessert to a bunch of gluten fanatics (I used to be in the club with them), and they were a hit! We warmed the couple that were left over in the oven and enjoyed them for breakfast over the next couple of days.

Ingredients:

3 cups Bob’s Redmill Paleo flour

1/2 cup Swerve sugar substitute 

5 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cold butter

1 egg, beaten

1 cup coconut milk

Directions:

Preheat oven to 400 degrees F (200 degrees C). 

Lightly grease a baking sheet or simply use a baking mat.

In a large bowl, combine flour, sugar, baking powder, and salt. 

Cut in butter. 

Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. 

Roll dough out into a 1/2-3/4 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

Bake 15-20 minutes in the preheated oven, or until golden brown.

Lemon Cheesecake Bites

I'm so excited about these cheesecake bites... they're exactly what I needed to get through holiday party season!!

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup powdered Swerve or other sugar substitute
• 2 tablespoons coconut cream
• 1 teaspoon vanilla stevia
• pinch salt
• 3 teaspoons lemon extract
• few drops of natural yellow food coloring
• 1/4 cup coconut oil melted
• 1 Lily's dark chocolate bar (3oz)

Directions:

1. In a stand mixer blend the cream cheese and Swerve together until smooth.
2. Add the coconut cream, stevia, salt and raspberry extract, natural food coloring until combined well.
3. Slowly add in the coconut oil and continue to blend on high until it's incorporated.
4. Scrape down the edges of the bowl to make sure it's all mixed well.
5. Refrigerate this mixture for 1 hour.
6. Using a 1 1/4 inch mini cookie scoop (or something similar) scoop the batter onto a parchment lined baking sheet, it should make about 48 balls.
7. Freeze these for at least 1 hour.
8. When you're ready, break up the Lily's into small pieces and place in a small saucepan over low heat. Stir occasionally until completely melted. Pour over the top of the cheesecake balls.
9. Refrigerate for another hour.
   
   
   
   Keep refrigerated until you're ready to enjoy!
   
   

Healthy Granola Bars

These granola bars are soft and chewy. They're not your typical sugary treat, but they make a good snack. I have a feeling kids would gobble these down without so much as a clue that they're a healthy snack.

Basic Hummus

This is basic hummus. Simple. Good. Food.

Sriracha Garlic Hummus

I'm a slave to the hummus. It's the truth. One of my favorite meals to take to work is a bunch of chopped up vegetables with whatever hummus we have around for dipping. It's light and fresh, and since I work nights it's important my dinner doesn't bog me down and put me into an unwanted food coma. If you know me, you know I love spicy food so it was only a matter or time before this concoction made it's way into my life. Now I'm in love. This will always have a place on hummus making day.

Kalamata Hummus

My husband is a fiend for olives. While I was on a recent hummus making mission he requested a Kalamata Hummus, and this is it, flavorful without being overbearing.

I'll send him your thanks. 

Roasted Red Pepper Balsamic Hummus

We love the hummus. Seriously, when I buy a container it's gone in a day, two days max. I hate spending $5 or $6 on something I can make for a couple of dollars in ingredients so I'm writing off store bought hummus, with the exception of the rare, but very real, hummus emergency of course.

Zucchini Muffins

I love zucchini bread, so why not zucchini muffins? They're appropriately portioned and portable, what more can I ask for?! Well, if you were going to say they should also be moist, delicious, and full of flavor then we've hit the proverbial nail on the head.

Cranberry Currant Granola

Granola.

Not just for hippies anymore.