Gluten Free – Dairy Free Chocolate Chip Scones

These were an adventure into the unknown.  I’ve never actually made scones before, either with regular flour or gluten free. We also had some friends coming over who avoid dairy so this was the perfect recipe to try!You can make a few substitutions to this recipe in order for it to be Paleo. I simply didn’t have everything on hand to make it that way. You will need to replace the baking powder with a Paleo baking powder, (1/2 Teaspoon Baking Soda, 1 Teaspoon Cream of Tartar, ¼ Teaspoon Arrowroot Starch) the shortening with a non-hydrogenated shortening and the sugar with coconut palm sugar. The way I have it written below is simply gluten and dairy free.Everyone thoroughly enjoyed these scones. They are light, flaky and full of great flavor. I’ve used Enjoy Life Chocolate chips in this recipe in order to keep it free of allergens. If you’re not avoiding dairy you can feel free to use any type of mini chocolate chips you like. These are great for a breakfast treat, afternoon tea or simply entertaining guests.[amd-yrecipe-recipe:134]Source: Adapted from Gluten Free on a Shoestring – Nicole Hunn

Paleo Zucchini, Banana, Flax Muffins

 I thought it was about time for another Paleo, grain free recipe here on the blog. These muffins are perfect for a light breakfast or snack since they are chock full of wonderful ingredients. These muffins are light and fluffy and completely grain free. They are also free of refined sugar since it is sweetened with honey. I highly suggest using local organic honey for this recipe since you will get the very best taste.I’ve used fresh zucchini (pretty much straight out of the garden) for this recipe. It really gives it a better flavor if you do this. However, if you only have frozen zucchini on hand make sure to use the water in the container too. This will keep the muffins from getting too dry in the end.This recipe includes almond milk rather than coconut or soy milk. I find that if I use coconut milk in addition to coconut flour and/or coconut oil the flavor is just mostly coconut and I’m not actually a huge fan of that. You can of course substitute whatever type of milk you prefer although just make sure it is unsweetened so as not to add additional refined sugar. If you do use almond milk it is best to make your own since commercial varieties can include non-paleo ingredients. [amd-yrecipe-recipe:92]

Paleo Banana Muffins

I’ve been wanting to experiment with Coconut Flour baking recently and I finally found the flour on sale a couple weeks ago. These muffins are grain-free, dairy-free, gluten-free and Paleo. For this recipe I’ve used Enjoy Life Mini-Chocolate Chips, they are optional for the recipe, but make the muffins better in my opinion.These muffins are light and fluffy. They have a fantastic banana, cinnamon, coconut flavor to them.  If you don’t like coconut flavor, you can try substituting Olive Oil for the coconut oil. This still keeps them Paleo, but without as much coconut flavor. The batter may seem dry but I find that the finished product is pretty much perfect. If you add any more liquid the muffins will be a little on the soggy side.

You need to make sure to use a very dead banana. Make sure its completely black before making these muffins. Since there is honey in the recipe you need to watch these carefully towards the end of the baking time. Baked goods made with honey are more apt to burn if not watched carefully. I found that it took approximately 20 minutes for my muffins to be done.

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Paleo Banana Muffins:½ Cup Honey5 Eggs¼ Cup Coconut Oil (melted)1 Dead Banana1 Teaspoon Vanilla3 Tablespoons Coconut Milk½ Teaspoon Baking Soda1 Cup Coconut FlourCinnamon to tasteChocolate Chips (optional)Preheat the oven to 325 and prepare a 12 cup muffin tin by spraying with cooking spray or lining it with paper liners.

In the bowl of a stand mixer combine the honey and eggs.

Add the coconut oil, banana, vanilla, coconut milk and baking soda. Stir on low until combined.Stir in the coconut flour and cinnamon.With a spatula stir in the chocolate chips if using.

Using a 1/3 cup measuring cup spoon the batter into the muffin tin.

 

Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean.

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