Tag: paleo

LEMON BLUEBERRY SCONES (PALEO, GLUTEN FREE, DAIRY FREE

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Paleo lemon blueberry scones (gluten-free, grain-free, dairy-free and refined sugar-free)

I love these easy lemon blueberry scones. Made with almond flour, blueberries, lemon, and honey, they are everything that is good about scones. And they are paleo, gluten-free, dairy-free and refined sugar-free. These scones are amazing with honey butter (I make it with ghee) right out of the oven. Of course, you can use coconut butter for a dairy-free topping.

It’s important to use fresh blueberries — frozen blueberries add too much moisture to these scones. And I like a lot of blueberries, they add to the natural sweetness of the almond and honey. Gently fold the blueberries into the batter at the last minute.

The key to this blueberry scone recipe is to keep stirring the flour mixture with the wet ingredients until it forms a dough. At first, it will seem like there is not enough moisture, but if you keep going it will come together into a nice dough. The consistency is similar to biscuit or cookie dough.

It’s also important to use superfine blanched almond flour for these grain-free blueberry scones. Do not substitute coconut flour or other gluten-free flour blends as they will not work in this recipe.


These lemon blueberry scones are perfect with tea or coffee.Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

  • 315 grams almond flour  about 3 cups
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • zest of 1 lemon
  • 2 eggs
  • 2 tablespoonshoney
  • 2 tablespoons fresh lemon juice
  • 3/4 cup fresh blueberries

Instructions

  • Preheat oven to 325 degrees.
  • Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
  • Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
  • Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
  • Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

Nutrition

Calories: 233kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 168mg | Potassium: 22mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1.2% | Vitamin C: 3% | Calcium: 7.9% | Iron: 8.5%

No Bake Granola Bars with Raisins and Chocolate Chips {Grain Free, Paleo}

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Chewy, crunchy, sweet and salty, these grain free and paleo no bake granola bars are going to become your favorite with the first bite!  They’re loaded with raisins and mini chocolate chips, coconut flakes and nuts, sweetened with raw honey and packed with healthy fats.  Kid approved, gluten-free, dairy-free, grain free and addicting! 

Prep Time: 15 minutesChill Time: 2 hrsTotal Time: 15 minutesCourse: Paleo snack/treat Cuisine: dairy-free, grain free, Paleo Servings: 20 bars

Ingredients

  • 1 cup raw pecans or walnuts
  • 1 cup almonds
  • 1 cup cashews
  • 1 cup  coconut flakes unsweetened
  • 1 tsp cinnamon
  • 1 cup raisins
  • 1/2 tsp salt or 1/4 for less salty
  • 1/4 cup coconut oil melted (use refined for no coconut flavor)
  • 1/4 cup almond butter (no sugar added)
  • 1/4 cup + 2 Tbsp honey
  • 1 tsp pure vanilla extract
  • 1/2 cup mini choc. chips  dairy free, soy free

Instructions

  1. Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture – a few larger pieces are a good thing – don’t overmix!
  2. Transfer the nuts to a large mixing bowl* and stir in coconut flakes, cinnamon, salt, and raisins to evenly combine.
  3. Place melted coconut oil in a small sauce pan and whisk in the almond butter and honey. Set heat to low and whisk while honey and almond butter melt. Once mixture is smooth and well combined, remove from heat and stir in the vanilla.
  4. Pour the wet mixture into the large bowl with the dry ingredients and stir to fully combine – I used a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir in the chocolate chips.
  5. Line an 8 x 8” or 9 x 9” square pan with parchment paper along the bottom and sides, with extra up the sides for easy removal. Transfer mixture in and press down, using your hands, or another piece of parchment paper to get it packed tightly into the pan.
  6. Cover the top with parchment or plastic wrap, then set in the freezer for at least 1 hour to firm, or longer if you have time.
  7. Remove pan from freezer and grab two ends of the parchment paper to remove the bars, set on a cutting board.
  8. Using a long very sharp knife, cut into 20 bars.  You can wrap them in parchment individually storing in the fridge (for up to two weeks) or freezer for longer.
  9. Bars will start to melt around room temp due to the coconut oil, so they’ll need to be kept chilled to stay firm. Enjoy!