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Paleo Blueberry Scones

Who is looking for the perfect little paleo scone recipe?! I got this recipe from Laura Fuentes and it is just great! The perfect treat with your afternoon cup of coffee! Find the original recipe here 

GRAIN FREE BLUEBERRY SCONES RECIPE (PALEO)

Author: LAURA FUENTES

Serves: 6

INGREDIENTS

1¾ cups blanched almond flour, sifted

3 tablespoons coconut flour, sifted

¼ cup honey

1 egg

¼ cup almond milk (any milk will work), divided [I used Malk!]

3 tablespoons coconut oil, melted (butter will work too) [I used coconut oil!]

1 teaspoon lemon zest

½ teaspoon baking soda

¼ teaspoon sea salt

½ cup blueberries

INSTRUCTIONS

1. Preheat the oven to 350F

2. Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.

3. Using your biscuit cutter as a shaper, fill it with ½-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough. [I hand formed the scones!]

4. Brush scones with remaining 1 tablespoon almond milk.

5. Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.

Storage:

Store in an airtight container for up to 2 days. Warm again prior to serving.

Freezing:

I double this recipe and freeze unbaked and shaped scones on a parchment lined sheet. Once frozen, I transfer them to a zip bag and freeze up to 3 months. To bake, remove from freezer while oven preheats and add 2-3 minutes to baking time.

Let me know what you think!🙂

  

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Greek Quinoa Salad

 This is one of my favorite things to make. So fresh and easy to make. Make a batch for the week or pair it with some shrimp for a healthy and delicious meal!
  

Greek Quinoa Salad

3 cups cooked quinoa (cook according to packaged directions)

1 2.25 oz can sliced olives (drained)

1 6.5 oz can marinated artichoke hearts (rough chopped) and half of the juice

1 green pepper (chopped)

1/2 red onion (chopped)

1 cup cherry tomatoes (halved)

1/2 cup crumbled feta

2 tablespoons olive oil

2 tablespoons red wine vinager

Salt and pepper to taste

  
Combine all ingredients and place in refrigator to cool before eating. 

  
Add in: Occasionally, I’ll add more ingredients to this recipe. Don’t be afraid to mix and match to your taste. I like to top mine with Sriracha!! 

1 can garbanzo beans (drained)

1/2 chopped cucumber

1 chopped avocado

Let me know if you try it and how you personalized it!