"Everything-free" Cinnamon Walnut Scones

These are SO good! With a mug of honey-sweetened tea, they're just right for this chilly February day. ***Revised and updated May 14, 2020***

For years, when I would go home to visit, I went with my sister to the Farmer's Market in our hometown. There was one table I always made sure to go to, where they sold goods from a local baker. He made the most delicious cinnamon and walnut scones; simple, but so very good.

The scones I made this week remind me of those old favorites. I loved them so much that I took a picture and posted it on Instagram. I just had to share the joy! :)

The cinnamon bits I use are from the King Arthur Flour company. Cinnamon chips that I've seen in grocery stores don't have the same flavor. They tend to taste like those hot cinnamon candies- not at all what I want in a scone! The ones from King Arthur, called Cinnamon Sweet Bits, taste like real cinnamon; like the filling of good cinnamon rolls. They used to carry a version that was in the classic "chip" shape, but those had a little dairy in them. The ones they carry now are irregular bits and small chunks- and they are dairy-free! It's best to order them in the cooler months of the year. Baking chips can melt if shipped during hot weather.

Here's a link to the ones I use:
https://shop.kingarthurflour.com/items/cinnamon-sweet-bits

If you don't have cinnamon bits to add to these scones, they will still be very good. 

Cinnamon Walnut Scones
makes 8-10
Heat oven to 375 degrees Fahrenheit
Bake time: 15-20 minutes

Line baking sheet with parchment paper (prevents sticking)
I use an AirBake baking sheet, which helps with even browning and helps to prevent burning.

Combine:
1/2 alternative milk
   (I use Silk or SoDelicious unsweetened original coconut milk)
2Tablespoon vinegar or lemon juice
   (I use coconut vinegar. Apple cider vinegar would work just as well)

"Souring" the milk (essentially turning it into buttermilk) helps to lighten the scones, giving a better rise. You can certainly skip this step, but I do like the improved texture that it gives.

In mixing bowl, combine:
2 cups gluten-free flour mix 
     (I use: 1 cup fine millet flour, 1 cup arrowroot or tapioca starch)
1 Tablespoon baking powder  
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon (if not using Cinnamon Bits, increase cinnamon to 1 1/2 tsp.)

Cut into dry ingredients:
1/2 cup butter alternative
     (I use Spectrum palm kernel oil shortening. Earth Balance soy-free buttery sticks or Melt sticks would also work. For those who can have dairy, real butter should also work. If using real butter, skip the coconut oil. Real butterfat will give the texture that I approximate with coconut oil.)

Add and stir with a fork:
3 Tablespoons agave nectar or honey

2 teaspoons melted coconut oil 
   (I use butter flavored coconut oil, but unflavored coconut oil would work as well. The coconut oil is not essential but gives a nice, buttery "feel.")
1 teaspoon vanilla (gluten-free, if you're especially sensitive to gluten)
( the soured milk)


When wet ingredients are halfway mixed into wet, add:
2 Tablespoons chopped walnuts
      (If not using Cinnamon Bits, increase chopped walnuts to 1/4 cup)
2 Tablespoons Cinnamon Sweet Bits

Stir until well combined. Gluten-free dough is not as sensitive to over-mixing as wheat-based doughs. On a surface lightly floured with gluten-free flour (I use the same mix- millet + arrowroot) gently gather dough together, folding it over onto itself a few times. Make sure there is enough flour mix underneath to keep it from sticking to the surface.

Pat dough into a rough circle, about 1" thick. Using a sharp round cutter (I use a 2 1/4" biscuit cutter) cut out scones, dipping the cutter into a bit of the flour mix between cuts. This helps to keep the dough from sticking to the cutter. Place scones on parchment lined baking sheet. Regather dough and pat out again as needed.

Bake at 375 degrees for 15- 20 minutes, until scones are cooked through and bottoms are lightly golden. (If you make smaller scones, 15 minutes should be plenty of baking time)

Transfer to cooling rack.  
(If left on the hot pan, the bottoms will continue to brown and become tough.)

Store airtight and eat within a few days. For best texture, reheat a scone for 9 or 10 seconds in the microwave. Re-warming gluten-free baked goods restores their soft, pleasing texture.

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Link to the cutters I use. They're sturdy, stainless steel and affordable.
For scones, I use the second-largest of the set:

https://www.amazon.com/gp/product/B0001X9H3W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

For measuring things like shortening, honey, agave nectar, or nut butter, I use a Pampered Chef brand measuring tool. Once you've measured the ingredient, you simply push it out into the bowl. It's so much easier than trying to scoop or scrape sticky, greasy things from measuring cups or spoons! Here's a link to the one I use:

https://www.amazon.com/Pampered-Chef-Mini-Measure-All/dp/B001F0LYDQ/ref=sr_1_3?crid=BR2RRCARN3Y5&keywords=pampered+chef+measuring+cups&qid=1582915931&s=home-garden&sprefix=pampered+chef+meas%2Cgarden%2C165&sr=1-3

The one in the link above measures in increments of tablespoons, ounces or fractions-of-cups up to one cup. This makes measuring out three tablespoons of agave nectar or honey simple and easy. They also have a larger version that measures up to 2 cups, and a small one that will measure teaspoons.

Baking time may vary, depending on your oven. We live in an RV (travel trailer) so my baking is done in a very small gas oven. Check scones two or three minutes early, in case your oven cooks faster than mine does.


***I just learned how to properly insert links into my blog posts, so they will actually work! :)

"Everything-free" Currant, Orange & Honey Scones

I just made these for the first time last night and I like them so much that I want to share the recipe right away. Why wait? Scones now! :-)

"Everything-free" Currant, Orange and Honey Scones
vegan, gluten-free, dairy-free, soy-free, egg-free, nightshade-free 
(nut-free if you use a different milk)
Makes 8-10 scones

Preheat oven to 375 degrees Fahrenheit
Line baking sheet with parchment paper

Combine:
1/2 cup coconut milk (or other alternative milk of your choice)
     I use SoDelicious Unsweetened Original or Silk Unsweet coconut milk
2 Tablespoons lemon juice

In a mixing bowl, combine:
2 cups gluten-free flour 
      I use 1 cup millet flour & 1 cup arrowroot or tapioca starch
2 1/2 teaspoons baking powder  
      (a full tablespoon is just a little too much- gives them a bitter edge) 
       I use Rumford's aluminum-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
     I usually use pink Himalayan salt

Whisk dry ingredients together well.

Add, and cut in well with pastry blender:
1/2 cup Spectrum palm kernel oil shortening (or butter alternative of your choice)

Make a well in the center and add soured coconut milk, along with:
3 Tablespoons honey
2 tablespoons dried currants 
      (I've found these in both the bulk section and pre-packaged with the dried fruits)
2 teaspoons melted buttery-flavored coconut oil
     Important for flavor and texture
Zest of one orange     
     My orange was large, so this equaled about 1 Tablespoon. 
     I use a micro-plane grater for zesting.

Mix wet ingredients into dry with a fork.
When about halfway combined, add:
2 Tablespoons dried currants
Mix well.

Turn dough out onto a lightly (gluten-free) floured surface. Fold/knead very gently just a few times, to combine the dough well, then pat out into a rough circle, about 1" thick. I use a 2 1/4" biscuit cutter, with a nice, sharp cutting edge. A dull cutter will mash the edges, and inhibit the rise. Dip the cutter into a bit of gluten-free flour between cuts. Arrange on the parchment-lined baking sheet with about an inch of space between the scones. Let rest for five to ten minutes before baking.

Bake in preheated 375 degree oven for 15-20 minutes, until bottoms are lightly golden and centers are cooked. Remove from pan and set on a cooling rack. If left on the pan, the bottoms will continue to brown.

**Leftover gluten-free baked goods are usually better if they're warmed up slightly. I warm a single muffin, scone or biscuit for 9 or 10 seconds in the microwave. When they're slightly warm, they are much softer and have a more enjoyable texture.

Store in an airtight container and eat within a few days. They will also freeze well.


*We live in an RV/travel trailer, so my baking is done in a small (15" square) gas oven. The time and temperature may vary, depending on your oven size and type. I use an Air-Bake baking sheet, to prevent over-browning of the bottoms. The oven is so small, and the rack so close to the heat, that things burn more easily than in a standard oven.



  

"Everything-free" Tuscan Soup

I have a wonderful recipe for Zuppa Toscana (Tuscan Soup) that I got from a friend some years ago. It is truly delicious. Unfortunately, when you take out all of the things I can no longer eat (potatoes, cream, onions, garlic) there is not much left: broth, meat and kale. Doesn't that sound delicious? Um...no.

For the past several years, I have been working on a version of this soup that would fit my new food world. I have hit on a satisfactory result a few times...only to find out that yet another food had started bothering me, so back to the drawing board. Or chopping board... ;-)

This is the version I am currently using. In fact, I just finished making a batch for my lunch today.

It is creamy and hearty, just right for a cold Winter day.

"Everything-free" Tuscan Soup
dairy-free, gluten-free, soy-free, nightshade-free
Serves 4
Total time: about an hour

1/2 pound each gluten-free bacon and mild Italian sausage- chop bacon into bite-sized chunks
    (I buy a pound of each, cook it all & save half to freeze for the next time I make soup)
1 quart chicken stock or broth
    (I usually use reduced-sodium, so I can control the overall saltiness. The meats tend to be very salty, which make can the soup far too salty if you also use full-sodium stock)
3-4 "white" sweet potatoes, peeled and cubed
    (These can be hard to find in some places; then I use standard orange sweet potatoes/yams)
(1/4 teaspoon dried minced onion- if you can tolerate it)
3/4 teaspoon dried thyme 
Several large leaves of kale, thoroughly washed, ribs cut out, leaves roughly chopped
1 (13.5 fl.oz.) can thick coconut milk (I use Native Forest brand)
Salt and black pepper to taste- I use roughly 1/4 teaspoon salt, 1/8 teaspoon pepper, added at the end

While the meats are cooking, I prepare the sweet potatoes and gather the other ingredients.

In a large soup pot, over medium to medium-high heat, cook sausage, stirring often, until cooked through. Remove to a bowl lined with paper towels, to drain off grease. Add chopped bacon pieces to pot. Keep at medium to medium-high until a few pieces start to brown, then turn down to medium-low. Stir often to avoid burning. When the bacon is mostly cooked (the fat has mostly rendered out and most of the pieces are browning) remove to a paper towel-lined bowl to drain grease. Pour the rest of the grease into a heat-proof container. (Don't pour it straight into the trash. The hot grease will melt a plastic garbage bag- voice of unfortunate, absent-minded experience!)

Add the quart of chicken stock to the pot, along with the sweet potato chunks, dried onion and thyme. Cover, bring to a boil, then turn down to a strong simmer. While waiting, prepare the kale. Check soup after 15 minutes. The sweet potatoes should be tender, but not falling apart. When ready, add meats back to the pot, along with the chopped kale. Add the can of coconut milk. As soon as the coconut milk is fully melted and stirred in, check the broth for flavor. Add salt and pepper if needed.The seasoning of sausage can vary widely, so it's good to wait until the end to finish seasoning. Cook for just a few minutes, until the kale just begins to soften.

My new favorite Sausage, Sweet Potato, White Cabbage Soup

This has become one of my favorite soups. It's a great one for cool Fall or Winter evenings, hearty and flavorful but not heavy. Most of the ingredients are simple things you can keep on hand for when you need to whip up a pot of soup.

If I did not live in a travel trailer, with very limited storage space, I could build a collection of pretty bowls and plates to make food pictures more tempting. ;-) I wrote in my first post about deciding to ignore my perfectionist tendencies, which were telling me I should not publish a single thing until I knew how to do every part exactly right. I just went ahead and started the blog, willing to let it be imperfectly good. Silly, I think, to not share the yummy recipes I've developed and tips I've learned, just because it won't be perfect. :-)

Back to the recipe...

It began as a German Sausage Chowder recipe that our son brought home from Culinary Arts class when he was in high school. It quickly became a family favorite. As our food world grew increasingly complicated, we had to make changes to our favorite recipes. This one was no exception. Out went the cheese, cream, potatoes, and wheat flour thickener. The original called for bratwurst, which started to give me trouble for some reason, so I looked for another sausage that would work. I smiled when I saw that I was still calling this "German Sausage Chowder" on meal plans and recipe notes. Precious little of the original recipe remains. I made my adapted version recently, and it was so good that I wanted to share it with everyone. I hope you like it, too.

Favorite Sausage Soup
Total time ~ about one hour
Serves 4-6

1 pound mild Italian Sausage (gluten-free; I also use garlic-free when I can find it)

2 cups white sweet potatoes, peeled and cubed
*4 cups finely sliced and chopped white cabbage
     (time saving tip- use a bag of cabbage pre-shredded for coleslaw)
1/4 tsp. dried onion
     (I can't tolerate onions, but a small amount of dried onion seems okay for me)
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried parsley
 2 cups water

1 can (14.5 oz.) reduced sodium chicken stock
1 can (13.5 oz.) thick coconut milk (I use Native Forest)

1/4 cup gluten-free flour mix (I use 2T millet flour with 2T tapioca starch*)
1/2 cup water

(*I use tapioca for this, rather than arrowroot. Arrowroot starch loses its thickening powers when heated for long. I have had soups and sauces get nice and thick, then suddenly go watery, when I used arrowroot starch.)

 In a medium-sized soup pot, cook sausage completely. Remove most of the grease from the pot. (Either by draining sausage in a strainer, or soaking up grease from pot with paper towels)

Add potatoes and cabbage to the sausage in the pot, along with all of the seasonings, the can of stock and two cups of water. Stir, scraping up browned bits from the bottom of the pan (flavor nuggets!). Cover and simmer for 20 minutes, until sweet potatoes are nearly tender. Add coconut milk and heat to a low simmer. Taste and adjust seasonings to your preference.

In a small bowl, mix half-cup of water with the flour. Stir into soup, reduce heat and cook just until thickened slightly. Stir often to avoid scorching.

*If you like your cabbage less soft, add after sweet potatoes have cooked for fifteen minutes.
** Arrowroot starch loses its thickening properties if overheated. If you use arrowroot starch, it's important to add it at the end and turn off the heat as soon as it's thickened.
***White sweet potatoes are my favorite substitute for potatoes. As we've roamed the country this year, I've learned that these are not available everywhere. The recipe will work with orange sweet potatoes/yams. The white ones with their milder flavor are my preference, but I make it with yams when they're all I can get. :-)

Almond Chia (not poppy!) -seed Muffins

I have been in a sort of internet wasteland, without the bandwidth to make blog posts. For this brief moment, it's flowing, so I'm going to get a recipe posted before the window closes. :)

In the work world where mandatory, random drug tests are common, poppy seeds are a cause for concern. They are trying to refine the standard tests so they'll be able to differentiate between opium use and having a bagel. In the meantime, it's good to be careful.

In thinking of this, I started to ponder what could substitute for the poppy seeds in some of our favorite muffins. This recipe is the result of my quest. I am happy with it and have thoroughly enjoyed the results of my research. :) These are moist, tender and tasty, and the chia seeds give that good crunch we love from poppy seeds. :)

Just a note- I've been working to cut our sugar intake, so the sweetness is less than when they're made with regular sugar. I've tried using more agave nectar, but it made the batter too wet to cook normally and gave them that funky too-much-agave aftertaste. At some point, I'll experiment with adding just a bit of honey to this recipe. If I do, and the results are good, I'll add a note here.

In addition to being a substitute for poppy seeds, chia seeds bring a number of nutritional benefits to the table. They are a "super food."

"Everything-free" Almond Chia-seed Muffins
no gluten, dairy, egg, soy, etc. etc. etc.
Makes 12 muffins

Preheat oven to 425 degrees Fahrenheit
Line baking tin with paper liners

Hydrate chia seeds~combine
1/4 cup chia seeds
1 cup water

While those soak, in a large bowl, combine and whisk together thoroughly:
1cup Millet flour
1cup Arrowroot or tapioca starch
1 Tablespoon baking powder
1 teaspoon coconut flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt

In a separate bowl, combine:
1/2 cup light agave nectar
1/2 cup oil
2 teaspoons melted buttery-flavored coconut oil
2 teaspoons almond extract
~ and the hydrated chia seeds

Add wet ingredients to dry and stir well. Scoop into prepared muffin tins. I use a two-tablespoon dough scoop, with one heaping scoop per muffin.

Bake at 425 for 4 to 5 minutes, then reduce oven temperature to 350 degrees. Bake for 10 to 13 minutes more. I learned this trick from another recipe. When I find my note on who had this great suggestion, I will add that information here, to give proper credit to the blogger who shared it. She said that those few minutes at the higher temperature help give more rise to the muffins and I've found that to be true.***

When muffins are done (tops don't squish down when gently pressed) remove and let cool in the pan for just a minute or two. Remove from the pan to a cooling rack.

***I found it! The site where I learned this tidbit was called Sally's Baking Addiction. :)

"Everything-free" Waffles ~ New and Improved!

These are so good!

And~ they are: gluten-free, dairy-free, egg-free, soy-free, rice-free, nightshade-free and refined-sugar-free. Did I miss any? :)

For a while now, I have been tinkering with my waffle recipe (originally shared on 5/4/18). Over the past week, I have been pulling together my thoughts on the final tweaks, and tonight I gave them a try. The results are just what I hoped for- crispy, golden, tender and tasty.

See how light and tender they are inside?

Here it is, at long last, my revised and much improved waffle recipe:

(Everything-free) "Buttermilk" Waffles
Makes about eight 4-inch waffles. 

Make flax gel "eggs"
In a small saucepan, combine
1 cup water
1 Tablespoon flax seeds

~Bring to a boil, reduce heat to medium. Boil one minute, strain out seeds and save gel. Let it cool while you prepare the other ingredients. Store leftover gel in an airtight container in the fridge for up to a week. It's easier to measure when warm. Once it's cold, it has the texture of egg white.

I have tried other egg substitutes, but the flax gel really gives the best result.

Make "buttermilk"
In a glass measuring cup:
1 Tablespoon lemon juice
add alternative milk to equal one cup. (I use Unsweetened Vanilla coconut milk beverage)
~ Let this sit and curdle while you move on.

Dry ingredients:
1 Cup millet flour
1 Cup tapioca or arrowroot starch
2 heaping Tablespoons coconut sugar
1 Tablespoon aluminum-free baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt

Wet ingredients:
the milk/lemon mixture, plus...
3 Tablespoons flax gel
1/3 cup neutral flavored oil
1 1/2 teaspoons vanilla (optional, but yummy)

In a large bowl, combine dry ingredients and whisk thoroughly. In a smaller bowl, combine wet ingredients, whisk lightly, then add to dry. Whisk vigorously until batter thickens.

(From what I've read, the xanthan gum requires active movement to hydrate it and to activate its thickening properties.)

Let the batter rest while the waffle iron heats. In my experience, gluten-free batters stick badly. I use a standard baking spray, and spray the iron lightly every time I add batter. We have a big, four-square Belgian waffle baker. I use a medium-sized cookie scoop and drop a dollop of waffle batter in the center of each square. I used to put a big blob of batter in the center of the baker, to make one big, connected waffle, but the center wouldn't bake properly. Once I switched to making four individual waffles, they baked just fine.

Bake until crisp and golden brown. I put mine on a cooling rack as soon as they come out of the waffle iron. This keeps them from getting soggy. Store in an airtight container or bag in the refrigerator.

This recipe doubles well. I've learned, with most recipes, to double everything but the salt. Using about 1 1/2 times the salt works out well.

This makes a delicious Saturday morning breakfast! I used some as a base for Strawberry shortcake recently~ delicious with coconut-milk whipped topping or non-dairy vanilla ice cream. :)

As leftovers, they don't retain their crispness. I don't mind that, but if you want more crisp leftovers, you might try toasting them in a toaster, or even re-heating in the waffle iron. I'd be interested to know how well that works.

Happy eating, and thanks for stopping by!

Old-school Everything-free Cinnamon Walnut Scones

I am so excited to be back! It has been more than four months since I posted one of my own recipes. My life has undergone profound change in those months, but by the grace of God, I'm still here. :) I have been working with a number of recipes recently, but with each one there was still something that was not quite right. This, though, was all I could hope for. I've just had a delicious breakfast, and could not wait to share it with my blog people. :)

Thank you for hanging in there with me, during my long hiatus.


The basis for this recipe is a biscuit recipe I've been working on. I can no longer use the stick margarine I've relied on for baking. I realized that it contains pea protein, which my body does not appreciate. I had tried various things to replace it, but was not getting the results I wanted. Then I had a small epiphany. Lard. My Granny Grace, who was renowned for her wonderful pies, preferred to use lard in her pie crusts. I wondered whether lard would make a positive difference in my biscuits, and it did! 

**for those who are vegetarian/vegan, this recipe can still work well, just by substituting a stick-margarine that works for you (such as Earth Balance soy-free buttery sticks, my old favorite).

I felt good about the idea of using lard, since people from many different places read this little blog. I believe that lard will be far more accessible to people in other countries than the specific margarine that I use. At first, I used lard from the grocery store, which worked well but had a long list of preservatives.  After doing some research online (my sister laughed when I told her I was searching for "healthy lard." Healthy is not an idea we usually associate with lard!) ...I found some good sources of lard that is from organically-fed, humanely-raised animals, and that has no mysterious chemicals added. It is much more expensive, of course, but I feel better about using it.

When we started trying to use foods and ingredients that are more healthful, we faced the dilemma of the high cost of better things. We decided to use those good things (like grass-fed beef) but to use less of them and eat them less often. We use the good beef, but we greatly reduced how often we eat it. I'll use the fancy, clean lard the same way. I'll buy the good stuff, but I'll be frugal in how often I bake with it.

The biscuit recipe has still needed tinkering, so I have not shared it yet.This morning, though, I used that recipe as my starting point and turned out some delicious scones.

Cinnamon Walnut Scones
(gluten-free, dairy-free, egg-free, soy-free, nightshade-free, low lectin)
Makes about eight 2 1/2" scones

Line your baking sheet with parchment paper, so it is ready when you need it.

Dry ingredients:
1 cup millet flour
1 cup tapioca starch
1 teaspoon coconut flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup coconut "brown sugar"
----------
1/2 cup lard (or vegan margarine)
----------
2 teaspoons buttery coconut oil, melted
----------
2/3 cup coconut milk beverage
--------
1/2 cup chopped walnuts

Combine the dry ingredients in a mixing bowl and whisk together well. Cut in the lard (or margarine) with a pastry blender, or mix it in with your hands. With a fork, stir in the melted coconut oil. Add the coconut milk, and stir. When partway mixed, add the walnuts. Sir with the fork until just combined.

Dust a clean surface with a little millet flour. Scoop the dough onto the floured surface and gently gather into a ball. Pat the dough into a circle, about one inch thick. Using a 2 1/2" biscuit cutter, cut scones from the dough and place on the prepared baking sheet, leaving about two inches space between them. Gather up the scraps, gently combine, pat out, and cut more scones. Continue until all dough is used.

Preheat oven to 400 degrees Fahrenheit.
**Waiting until now to preheat the oven allows the cut scones to rest before baking.

When oven is preheated, bake scones for 18-20 minutes, until just cooked through.

Remove to a cooling rack.
(If left on the pan, the bottoms will keep baking and get too dark).

Enjoy!

Notes:
-I use Azure Standard unifine millet flour. If you are in the U.S. you may have access to an Azure drop location. It is a nationwide natural foods co-op. Their millet flour is more finely ground, and less gritty, than that in stores. If you can't get Azure flour, then something like Bob's Red Mill will work.
-That little bit of coconut flour is important for the texture. It really does make a difference.
-The same is true for the xanthan gum.
-Coconut "brown sugar." I found this in a store on a recent trip. The brand is Big Tree farms, and it is called "Organic Brown Coconut Sugar." Coconut Sugar is supposed to be "low-glycemic," having less impact on blood sugar than regular sugar does.
-The lard I found, through Amazon.com, is from a company called Fatworks.
-The buttery flavored coconut oil makes a difference in the flavor. If I did not have food issues, I would use butter as the fat in these. Using too much of the buttery coconut oil would give it an artificial flavor, like movie theater popcorn. This little bit makes a subtle, but important, difference.
-The coconut milk I used is SoDelicious brand, unsweetened original flavor. At some point, I will probably try the recipe using the thicker canned coconut milk. That would be more of a "cream scone."
-These scones should have a reduced impact on blood sugar (as opposed to regular scones, made with refined wheat flour and refined sugar). The flours are both resistant starches, and the sugar is low on the glycemic index.
-Someday, when life settles down, I will learn how to calculate the nutritional content of my baked goods, and will add that information to my posts. I will also learn how to include a print function for my recipes. I know how much I appreciate it when others make their recipes easy to print!
-I stick with fairly small batches in my baking, generally only using a total of about two cups of flour, for a couple of reasons. 1) alternative ingredients are generally expensive. It is more cost-effective to bake smaller batches 2) even with these better, more healthful substitutions, large amounts of baked goods are not ideal for any of us. :)
-It feels so good to be back in the kitchen, and back to sharing recipes! :)
- If you are interested in the rough journey my family and I have been on these past few months, I've shared it through my other blog:  https://thenourheartsbroke.blogspot.com/   If you just want to stop by and explore the recipes, then I am delighted that you are here. I hope you find things that work for you, that bring enjoyment to your life. :)