Pictures of recipes I promise I’ll post once I get home

In this post are three recipes I promised I’d get in here when I was out of town:

1. Grain-free/Sugar-free Almond Flour Mixed Berry Scones

2. Raw Cream/Cacao-Almond Cookie Mini-Cakes (sugar-and-grain-free)

3. Coconut/Almond/Maple Pancakes with Raw Creme Fraiche

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Grain-free/Sugar-free Almond Flour Mixed Berry Scones:

These are basically big muffins, but I call them scones because I use large muffin cups, and pile on lots of batter, so they really look more like a cross between a muffin and a scone (see photo above). There are so many berries everywhere for the picking where I live, that we make lots of berry recipes all summer long. This is a favorite, protein-filled breakfast. delicious (and healthy) with a large dab of fresh-pastured raw butter. They also work for dessert!

Recipe:

3 cups blanched almond flour
3/4 tsp baking soda
3/4 cup butter or coconut oil or combination of the two, melted over low heat
3 eggs
1/2 cup fresh blueberries
1/2 cup fresh strawberries
1 T grated lemon or orange peel
1 T vanilla extract
Powdered stevia to taste ( I use about 12 little scoops of the organic KAL stevia–about 3/4 of a tsp)

Preheat oven to 350 F. Line 12 muffin cups with those paper-liner muffin things (you could also use just parchment paper, but then I would grease the sides well with butter first, to be safe, so you don’t get any sticking).
In a large bowl, combine almond flour, stevia and baking soda.
In a separate bowl, beat the eggs well, then add the oil/butter, vanilla extract and grated citrus rind. Whisk together, then stir into the dry ingredients until thoroughly combined.
Fold in the berries.
Spoon batter into the muffin cups.
Bake for about 15 minutes, until slightly browning, and until a fork inserted into center of  a “scone” comes out clean.
Let cool in the pan for about 1/2 an hour.

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Raw Cream/Cacao-Almond Cookie Mini-Cakes (Suger-free/Grain-free):

These are for serious dark, bitter chocoholics like myself (I’m not bitter, but I like my chocolate that way, and so, surprisingly, does my daughter! I guess raising her with no sugar at all has paid off. No real sweet-tooth, though she does like her stevia.) Once again, these are healthy enough to eat for breakfast. Unadulterated chocolate is one of the best sources of magnesium there is, a mineral diabetics in particular need in abundance.

Recipe:

Chocolate mini-cakes:

3 cups blanched almond flour
1 tsp baking soda
1/4 cup arrowroot powder
1/2 cup raw cacao powder (or unsweetened cocoa powder)
1 and 1/4 cups butter or coconut oil or combination of the two, melted over low heat
1 T vanilla extract
Stevia to taste (I use about 24 little scoops of KAL stevia in this, but I like very bitter chocolate, so you may want to use a little more–remember, it will taste sweeter when you taste it before cooking than it will after)
2 tsp orange extract (optional)

Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a large bowl, combine almond flour, baking soda, arrowroot powder, cocoa powder and stevia. Stir together well.
In a smaller bowl, combine the oil/butter and extracts.
Stir the wet ingredients into the dry and mix until well combined.
Spoon the dough onto the baking sheet to make cakes that are approximately 2 and 1/2 inches in diameter and about an inch thick (like big thick cookies). Leave about 1/2 to 3/4 of an inch between them.
Bake for about 12 to 15 minutes, until the cakes just start to look dry and crack a tiny bit on the tops. Remove promptly and let cool completely for at least 1/2 an hour, then place in fridge for another hour or so.

Meanwhile… The cream:

2 to 3 cups fresh raw whole-fat cream
1 T vanilla extract
Stevia to taste

Whip these ingredients together well, until soft peaks form when you pick the mixer out of the cream.

Assemblage:
Place a mini-cake on a plate, layer whipped cream on top, place another cake on top of this, put more whipped cream on top. You could keep going I suppose. I did only 2 layers. Doing a whole bunch would be decadent. If anyone tries it, let me know.

Enjoy.

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Coconut/Almond/Maple Pancakes with Raw Creme Fraiche:

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