Hello & well met! This is the very beginning of something that I’ve been looking forward to for a long time. Not being an excellent photographer has made me hesitate starting a blog about that oh so passionate subject: food. How many of you can say the same? My passion isn’t for just any food, but deliciously nutritious food that nurtures while exciting the palate to new heights.
Well, I knew I wouldn’t get any better with my photography unless I launched feet first into the thing that would spur me on: this blog!
So here is the first of my wonderfully sumptuous, overly indulgent, and totally healthful treats that I want to share with you. Hopefully you’ll love the food as much as I do, and are willing to stand by as the photography develops!
Strawberries. Full flavor just at the start of spring. What better way to celebrate than with scones! This recipe was inspired by Joy the Baker’s Tiny Strawberry Cream Scones but revamped to make them as healthy as they are delightfully delicious.
They start off with a layer of nut and brown rice flours, mixed with my favorite little seed: flax. The flour mix is universal, I use this in varying combinations for almost all of my baked goods, with altered measurements and usually omitting the brown rice flour, to make it Paleo.
Don’t you love scones? These were perfectly sweetened and had a wonderfully scone-y texture. These are excellent with some tea and a big sunny window. Eat them straight out of the oven, or lightly toast them to enjoy later.
3/4 c cashew flour
1/4 c brown rice flour
1/2 c potato or arrowroot starch plus more for dusting
1/3 c ground flax seeds
1 tbs baking powder
1/2 tsp salt
1 c thick coconut cream* plus a little thinned with water for brushing
1/3 c maple syrup
2/3 c chopped fresh strawberries
coconut sugar for topping
Place a rack in the upper third of the oven and preheat to 425 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together dry ingredients, then add coconut cream and maple syrup, stirring and pulling at the mixture with the back of your spoon until it is fully incorporated. Add the strawberries. The dough should be moist and hold together without being sticky. If it’s sticky, gently kneed in more flour or starch. Turn dough out onto a surface lightly dusted with starch and pat out to 3/4 inch thickness. Cut out little triangles with your knife or circles with a cutter. Brush with thinned coconut cream and dust with coconut sugar. Bake for 15 minutes or until golden brown. Serve warm with tea!
*To make coconut cream, place a can of full fat coconut cream in the refrigerator overnight (or for a few hours) and scrape off the top layer that separates from the water. Alternatively, you can buy ready made coconut cream at a store like Whole Foods.
Just check the ingredients to make sure nothing weird is added in. Oh how they love to do that.