Tuesday, January 18

Yummy Weekend Recipes

Ready for some good eats? Here are two brilliant foods that I ate over the weekend. One is a quick and easy snack, the other a breakfast/lunch/dinner/dessert. Make ‘em. Eat ‘em. Love ‘em.

Pumpkin Yogurt
  • ½ cup plain yogurt
  • 1 tbsp canned pumpkin
  • Dash of cinnamon
  • Stevia or other sweetener to taste
  • ¼ cup dried fruit, nuts, or cereal (or all of the above)

Mix it up and enjoy!

Chocolate Chip Almond Scones

I used the same recipe I used for the Almond Raisin Scones with a few little tweaks.
  • 1 ¾ cup GF dough mix (must have XANTHAN GUM) 
  • 1 ½ tsp cream of tartar 
  • ½ tsp baking powder 
  • ¼ tsp salt 
  • 2 tbsp cocoa powder 
  • 3 tbsp sugar/Xylitol 
  • 4 tbsp butter cold 
  • 2/3 cup vanilla yogurt 
  • 1 large egg, lightly beaten 
  • 1 cup almonds, chopped 
  • ¾ cup semi-sweet chocolate chips 
  • \Rice flour (for dusting) 
  • 2 tbsp milk (brushing on top) 
  • Powdered sugar (optional) 
Preheat the oven to 350 degrees.

Combine flour, cream of tartar, baking powder, salt,  cocoa, and sugar. Pulse a few times in food processor. Add butter and pulse 15-20 times until the mixture resembles coarse meal. Add egg and yogurt and run food processor for about 10 seconds or until it makes a large lump of dough. Transfer dough into bowl and fold in chocolate chips and almonds. Dump dough onto lightly floured surface (rice flour) divide into 8 to 10 equal parts. Make the dough into whatever shape you like (I chose triangles), about ¾ inches thick. Place on greased cookie sheet or one lined with parchment paper. Cook 25-30 min. Dust with powdered sugar.
Eat them alone...

...for breakfast...

...or as dinner.
Enjoy the deliciousness.

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