Paleo | Vegan option | Gluten-free | Dairy-free | Clean eating
I have always loved scones. Something about the bite being firmer than a muffin but still moist, and so flavorful.
Because of the time we spent in London exactly a year ago now, when a Teacher Appreciation Week breakfast was proposed with an English tea theme, I jumped at the chance to spearhead it! I ordered scones, English muffins, and bread from our Publix bakery; my mom sent homemade jam and marmalade; I displayed all the British children’s books I’ve amassed over the years (a LOT of books); and we had toasters and teas for the teachers to help themselves to. But I knew some teachers (my daughter’s included–yes, I’m biased) can’t have traditional bread or scones because of allergies and intolerances, so I sought out an allergy-friendly scone recipe for them.
I found it. Oh boy, did I find it! They were SO good, and they were gone SO fast. With our new farm-fresh blueberries, I just had to make them again! The texture is a little less dense than normal scones, but no less delicious: not too sweet, and so flavorful.
Paleo Blueberry Scones
Original recipe here
- 1/2 cup coconut flour
- 1 1/2 cups almond flour or macadamia flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs (for vegan, use 2 flax eggs)
- 3 Tbsp. maple syrup
- 1/3 cup coconut milk, room temp
- 1/4 cup coconut oil, melted and cooled
- 3/4 cup blueberries
- Preheat oven to 350 and line a baking sheet with parchment.
- In a large mixing bowl, whisk together the dry ingredients.
- In a smaller bowl, whisk together the liquid ingredients.
- Add the wet ingredients to the dry. The mixture should be slightly crumbly but stay in one mass. If your mixture is too dry, add a couple more drops of coconut milk.
- Gently fold in blueberries.
- On a wax paper-lined cutting board, form the dough mass into your favorite scone shape. I form it into a square about 3/4-inch thick all around, then use a large chef knife or offset spatula to cut it into 6 rectangles. Halve each of those into a triangle and you’ll end up with a dozen triangles about 3-4 inches to a side.
- Carefully use the knife or spatula to lift each scone onto your baking sheet, spacing a couple inches apart.
- Bake 16 minutes or until just golden.
- Let cool completely before enjoying!
Nut-free| Gluten-free option | Soy-free option | Clean-eating option
Let’s talk leftovers.
My girls don’t like them. Nope, not one bit. Except for my toddler, whom I often hear grunting and “eeeee” (please)-ing as I’m trying to enjoy my leftover curry (or this one!) or chicken tikka masala for lunch in peace.
But who really wants to make a brand-new, from-scratch meal (that their kids are probably going to whine and complain about anyway) every single night?
So I’ve been trying to find ways to cut prep time while masking a few “reused” ingredients. Here are a few:
- Always make extra. Extra rice, extra cooked and chopped chicken. And keep it in the fridge to use in a different recipe.
- Always make extra (again). Extra enchilada sauce or enchiladas, extra filling for these wraps. And freeze it for another meal.
- When I need a small amount of something, like tomato paste or green onions, I portion out the rest and freeze it.
These wraps do a great job of combining these odds and ends into something low-effort and really delicious. The best part is that you can add in whatever you and your family wants. I subbed in corn for the original recipe’s peppers and adjusted the spices a little bit so that my girls will enjoy it without complaining.
With the right tortillas and brown rice you can make this gluten-free and/or clean. Unfortunately, I don’t know if there’s a way to successfully make this dairy-free because the cheese and sour cream help hold the wrap together, but you could try it with vegan cheese and just really sticky rice. Let me know how it works!
Pressed Southwest Wraps
Adapted from here
- 1 cup cooked warm rice
- 1 green onion, finely sliced (or 1/2 Tbsp. chopped green onions- still frozen, even!)
- 1/2 Tbsp. dry cilantro
- up to 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic salt
- 1 tsp. lime juice
- 1-2 cups cooked chopped or shredded chicken
- 1 can black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- shredded Mexican-blend cheese (I even used crumbled-up leftover cheddar slices once!)
- sour cream
- tortillas, gluten-free and/or soy-free if necessary
- soy-free cooking spray
- Combine the rice, onions, spices, and lime juice in a medium bowl. Stir in chicken, beans, and corn.
- Dollop a spoonful of sour cream around the center of an open tortilla and sprinkle with cheese. Spoon a couple tablespoonfuls of the filling onto the tortilla, then roll like a burrito. Spray the cooking spray on the seam side and lay seam-side down on a plate.
- When all wraps are assembled, heat a nonstick griddle on medium to medium-high heat. Carefully lay a couple wraps at a time on the griddle, seam side down, and press down all over with a spatula. The cooking spray helps seal the seam shut. When browned, flip, press again, and remove to a warm plate until all wraps are finished.
- You can wrap each individually in foil to save and reheat in the oven later.
Soy-free | Nut-free | Mostly clean
It’s blueberry season in Florida! We went picking on Wednesday at a farm just 15 minutes up the road. We were there less than an hour and came home with 4 pounds of blueberries, 2 pounds of the season’s first peaches and nectarines, and a pint of blackberries for good measure. So much amazing local fruit!
So needless to say, there will be some blueberry recipes popping up in the near future.
I loooove blueberry muffins. They’ve always been my favorite, but usually they are so laden with butter and refined carbs that they can hardly be called breakfast. So I was so excited to find this recipe! I love the added protein from the Greek yogurt and whole-wheat flour. It still does have some refined sugar, but after much testing it’s really the only way to keep them both palatable and the right consistency.
Honey Greek Yogurt Blueberry Muffins
Original recipe here
- 3 cups whole-wheat pastry flour*
- 1/2 cup plus 3 Tbsp. brown sugar**
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- heaping 1/2 tsp. cinnamon
- 1 cup lowfat Greek yogurt
- 1/2 cup milk (any percentage but skim)
- 1 tsp. vanilla
- 2 large eggs, room temp
- 1/4 cup honey
- 1/2 cup mild-tasting olive oil (or melted coconut oil)
- 1 cup fresh blueberries, rinsed and dried well
- optional: cinnamon-sugar for sprinkling
*Whole-wheat pastry flour is more finely sifted than regular whole-wheat flour, so it more closely approximates all-purpose flour in texture. You can sub in up to a cup of regular whole-wheat flour, but more than that and your muffins will end up too dense.
**I did sub in coconut sugar for those extra 3 Tbsp. and it didn’t affect the taste.
- Preheat oven to 375 (400 if you’re using a silicone muffin tin) and line your tin(s) with about 18 paper liners.
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, whisk together liquid ingredients until well blended.
- Using a rubber spatula, stir the wet ingredients into the dry until just incorporated.
- Fold in blueberries.
- Scoop 1/4 cupfuls into each well of the muffin tin. Optional: sprinkle each with a little cinnamon-sugar.
- Bake 18 minutes. (For a silicone pan, decrease oven temp to 375 after 9 minutes of baking.)
- Let cool a few minutes in the pan before transferring to wire rack to cool completely.