Eat This Now, Thank Me Later

I have been making some MAJOR changes to the way I eat.  (More on that someday)  I been removing refined sugars and carbohydrates from my diet.  because of that I have been trying to find a semi-substitute for cake-y, bread-y deliciousness.

Breads and simple carbohydrates are a trigger food for me...they make me want more and more sugar!  Not to mention they make me sleepy, sluggish and hungry much quicker than when I eat more protein rich foods.

Here's the recipe, Hope you like it!  try it and let me know what you think.

 

 

Almond Flour Blueberry Scones

A super yummy low-carb, low sugar treat

 

2 ½ cups of almond flour

½t sea salt

1t baking soda

¼ cup Unsweetened Shredded Coconut

½ cup fresh or frozen blueberries

2 Eggs, beaten

¼ cup honey

¼ cup granulated baking splenda (or your favorite sugar free substitue)  (or sub the honey for another ¼ cup of the splenda)

 

1. Pre-heat oven to 300 degrees.
2. Beat eggs lightly, set aside.
3. In a large mixing bowl combine dry ingredients well.
4. Incorporate blueberries.
5. Add eggs and honey.
6. Mix well, you should get a semi-crumbly dough that sticks together in a ball, but not your hands.  If you find it not sticking together let it sit 2-5 minutes so the almond flour can absorb the liquid better.
7. You can do the next step a couple different ways, here are two options:
   1. Line a muffin tin with liners.  Measure ¼ cup portions for each cup.  Place scoop in cup.
   2. Place dough on a cutting board. Shape into a circle about an inch and a half thick.  Cut the dough into eight slices (or whatever size you want).  With a spatula move each slice to a cookie sheet.
8. Bake 10-12 minutes, until golden brown on top.
9. Remove from oven and allow scones to sit 5-10 minutes on the warm cookie sheet/in the muffin tins.

 

Recipe JWMGorman 2013

You can Download the recipe right here!