Tag Archives: almond

Peach Macadamia Scones

We’ve been lucky – the kids have stayed at our house all week. Unfortunately, the news that they were going to stay was somewhat last minute, so I was unable to take a vacation all week to be with them. I did, however, manage to take Friday off. We’ve already made plans to go out to the nickel arcade near us in a bit (fun at a slightly cheaper rate!) and grab some pizza. Of course, no pizza for yours truly, but I’m not sad. Why?

Because I have scones.

I have not tried my hand at scones since going gluten-free. They’re not normally something that I crave – after all, Texas is not known for their scones (guess they don’t exactly go with barbeque, chicken fried steak, or Tex-Mex), and so I have never eaten them as a regular part of my diet. In addition, many of the scones I have tried in the past were dry. Blech. If there’s one thing I hate, it’s a dry baked good.

Not with these scones though – they are moist, tender, and subtly sweet. They’re satisfying – while I did eat two for breakfast this morning, I’m sure I’ll be good to go and won’t be hungry for hours. That’s the beauty of lower-carb baking and baking without grains or sugar. It seems that there’s so much less of a blood sugar spike (and resulting crash), so there’s no need for another snack in an hour. I still get my tasty baked goods, and there’s no overindulgence? Sounds like a win-win to me!

This recipe was inspired by an orange-apricot scone recipe from Elana Amsterdam’s cookbook (which I’ve mentioned before – I’m really digging cooking from her book the longer I own it!), but I had a surplus of local donut peaches, so I opted to include them. My only wish? That there was even more peach flavor in these babies. Next time, I might push how many peaches I can add to the batter without making it too wet. (any other thoughts on this?) Regardless, they were delicious. Scones are definitely going to become a regular in my breakfast routine.

And now, it’s off to the nickel arcade we go!

Peach Macadamia Scones (Gluten-Free, Dairy-Free, Grain-Free, Soy-Free, Sugar-Free), adapted loosely from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

1 1/2 c blanched almond flour (I used Honeyville)

1/8 t salt

1/2 t baking soda

1/2 t ground cinnamon

pinch ground nutmeg

2 T virgin coconut oil

2 T agave nectar

2 large eggs, beaten

1/4 t almond extract

1 T lemon zest

1/2 c peeled and finely diced fresh peaches

1/4 c toasted and chopped macadamia nuts

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, combine the coconut oil, agave nectar, eggs, extract and lemon zest. Add peaches and stir. Stir wet ingredients into the almond flour mixture and stir until thoroughly combined. Stir in macadamia nuts. Spoon the batter in 1/4 inch rounds and place on lined baking sheet, 2 inches apart.

Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Let the scones cool on baking sheets and serve.

Makes 8 scones.

 

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Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Vegetarian

Flourless Almond Butter Cookies

In a continuation of this past Daring Cooks’ challenge, I decided to incorporate my homemade nut butters into several sweet recipes. One such recipe seemed only natural – a nut butter cookie! I saw a post for flourless peanut butter cookies over at Gluten Free Easily a while back, and so I decided to consult that recipe as a guideline. However, I had a good deal of almond butter left over, so I wanted to make almond butter cookies instead.

Of course, I could have simply substituted the almond butter for the peanut butter, and followed the rest of the recipe as is. But what fun is that? Instead, I looked for a more complex flavor. I sought to use a touch of almond extract to really bring out the flavor of the almonds, and I went for an even depper flavor in the sweetener. Instead of brown sugar, I used piloncillo. Piloncillo, also referred to as panela, is a common sweetener in Central and South America and is usually sold in a solid block (mine was shaped like a cone), and is essentially nothing more than cane juice that has been boiled down. (Indian jaggery is similar.) The flavor is somewhat similar to brown sugar, but has lovely notes of vanilla and molasses. Because it is in a solid block, I opted to grate the panela using a cheese grater.

The result? These cookies were soft, slightly chewy, and oh-so-delicious. The kids devoured the first batch I made – always a sign of a good cookie! I made another batch a few days later and gave them to my sister and brother-in-law to enjoy (along with a few meals). You see, they became parents to twin girls on July 6 – and as we all know, cookies are the last thing new parents have time to prepare (but are very much needed – at least, in my opinion!).

Flourless Almond Butter Cookies, adapted from Gluten Free Easily

1 c almond butter

1 c grated piloncillo (can substitute brown sugar or coconut sugar)

1 egg

1 t baking soda

1/2 t vanilla extract

1/2 t almond extract

Preheat the oven to 350 degrees. Mix all ingredients together well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on parchment-lined cookie sheet. (Don’t press these down) Bake 8-10 minutes, or until golden brown and cookies look “set”. (they won’t look done.) Allow the cookies to rest on the cookie sheet for 5 minutes. Remove carefully and allow to finish cooling on a rack.

Makes 2 – 2 1/2 dozen cookies.

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Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free, Quick and Easy