Welcome Friends!


Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!



2.16.2010

Chocolate Raspberry Scones

 
I have been practicing with scone recipes and finally found one I enjoy. Honestly, my favorite scone still comes from Pamela's Baking Mix, but until I can tolerate her wonderful mix again, I will enjoy these tasty scones. My girls love them with whipped cream. It was a nice Valentine's Day brunch treat.
 
1 tbsp baking powder (Hain is gluten free and corn free)
1/2 tsp salt
1 1/2 tsp guar gum
10 tbsp cold butter (freeze it for 20 minutes before using if possible-cold Spectrum Shortening can be used)
2 eggs (or egg replacer)
2 tbsp agave
1/2 cup cold milk (cow, nut, hemp or whatever you tolerate)
3/4 cup fresh raspberries or 1/2 cup defrosted raspberries, juice drained
1/3 cup chocolate chips (Enjoy Life brand are allergen free)
  • Mix dry ingredients (first 4 ingredients) together
  • Cut butter into small pieces and cut into flour mixture until it forms a course crumble
  • Beat eggs or egg replacer until foamy. Adding lots of air into this portion helps create a lighter texture
  • Add agave and milk and mix
  • Add wet ingredients into dry all at once and stir to incorporate
  • Gently stir in raspberries and chocolate chips
  • Drop by large spoonfuls onto a parchment lined cookie sheet
  • Bake at 375 degrees until set and lightly browned. The time depends upon how large of a spoonful you use. I ended up with large scones that took 18 minutes.

    I have not made these vegan yet, so if you try it please let me know how it worked! We served them with whipped cream.
     
    1 cup whipping cream
    2 tbsp agave
    1 tsp vanilla
    • Whip the cream on high until very soft peaks form
    • Add agave and vanilla and continue whipping until desired consistency is reached
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    3 comments:

    1. Hi Stacie,
      I'm excited to find your blog! These scones look delicious. I haven't looked through your whole site yet, but I really like the scone recipe from The Gluten Free Almond Flour Cookbook. I tried to find the recipe on Elana's Pantry but couldn't. The scones end up a little fluffier than normal scones, more like biscuits, but they're really tasty.
      I'm looking forward to reading more of your posts!
      Mollie
      www.thealmondflower.com

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    2. Hi Mollie! Thank you for the compliment! I too love Elana's Pantry and Almond Flour cookbook. I had to take a break from almonds, which is when I began working with sorghum. Only recently am I able to have almonds again on a rotational basis. I am very excited to eat Elana's brownies again and will be sure to try her scones as well! I noticed your website also has some delicious looking recipes as well-the Pecan and Raisin Caramel Chews look especially enticing. Thanks for stopping by!

      ReplyDelete
    3. Thanks for supporting the gluten free family.

      ReplyDelete