Happy Valentine's Day!

I took an old favorite recipe converted it to dairy free, and the result blew me and my family away.  My son confessed, he would be happy to eat these scones and hard boiled eggs forever for breakfast. LOL! 🤣

It is amazing that such few ingredients could taste so delicious. Go ahead and test this one out. I'm sure you won't be disappointed.


Here is what you will need:

2 cups all purpose organic flour
2 teaspoons of cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup organic raisins
1 teaspoon organic cinnamon
5 1/2 tablespoons organic coconut oil
1/4 cup organic maple syrup + 1 tablespoon
3/4 cup organic coconut cream

Instructions:

Heat oven to 350 degrees. Prepare a baking sheet with parchment paper.

Place 5 1/2 tablespoons coconut oil in a small bowl place it in the freezer until it is no longer a liquid. If your coconut oil is not in it's liquid state you can skip this step. We don't want the coconut oil hard, we want it more like a soft butter consistency.

Place the flour, cream of tartar, baking soda, salt, and cinnamon in a large bowl. Combine to ensure that it is well mixed.  Then add in the coconut oil. You want to make sure that it is broken up into little pieces; cut in with a fork till well combined. Next, add the raisins, 1/4 cup maple syrup, and coconut cream stirring until you get a dough ball.

Separate into 7 oval shaped dough balls and place them on the parchment paper. Brush the tops with the remaining tablespoon of maple syrup and bake for 15 minutes or until the tops are golden brown.

Enjoy with fresh fruit and your favorite cup of tea! I hope you enjoy your day!

Valentine hugs,
Bridget

We love muffins in our house, because they are so versatile. They can be served for breakfast, packed for lunch, served as a after school snack, or even a dessert. I try to always have muffins on hand and they freeze wonderfully. I remember a few months back during hurricane season. I filled my freezer with different flavored muffins just in case we lost power. We could live on muffins! 😊 When you cook your meals from scratch, no power is a big problem.

Today I am so excited to share my Cranberry Orange Muffin recipe with you. I love cranberries they are one of my favorite things. My youngest has developed a love for them too. My oldest thinks they are a little too tart but, these muffins were a hit! They both gobbled them up. They have a perfect blend of sweetness and tartness. I can't wait for you to try them.

Here is what you will need:

1/2 cup warm water
2 tbsp ground flax seed
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 orange, juiced & zested
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 salt
1/4 tsp cinnamon
1 tsp coconut sugar
1 cup cranberries (fresh or frozen)

Instructions:

Preheat oven to 375. Prepare standard muffin pan with paper or silicone muffin liners.

In a small bowl or cup combine warm water and ground flax seed to make flax egg. Let it sit for 5 minutes.

In a mixing bowl combine coconut oil, maple syrup, juice from 1 orange, zest from 1 orange, whole wheat flour, all purpose flour, cream of tartar, baking soda, salt, cinnamon, and flax egg mixture. Mix until combined. Add cranberries and divide mixture between 10-12 standard muffin cavities depending how large you like your muffins.  Sprinkle the tops with 1 tsp of coconut sugar and bake for 22 minutes. Remove from oven and allow them to cool slightly before serving.

Enjoy! I hope you are enjoying the egg free, dairy free, and corn free recipes. Food sensitivities can be difficult and I hope that I am providing you with recipes that are easy to prepare and delicious while facing food sensitivities.

Have a great day!
Bridget

A few months back I was diagnosed with a few food sensitivities, with dairy, egg, and corn being the main ones. I started looking for recipes to make; I found vegan, paleo, whole 30, and several more. None of these fit what I was looking for.  I started experimenting and the result is this healthy, fluffy biscuit that my family and I love. I am delighted to share this recipe with you!


Fluffy Biscuit Recipe (Makes 5 Biscuits)

Ingredients:
1 cup organic whole wheat flour
1 cup organic all purpose flour
2 teaspoons gmo free cream of tartar (I use Frontier Brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoon organic coconut oil cubes (see note below)
1 cup full fat organic coconut milk (see note below)

Instructions:

Add 4 tablespoons coconut oil to a ice cube tray (I freeze one tablespoon per cube). I like these ice trays because they are easy to pop the coconut cubes out.  I let the coconut oil just get set not rock hard and then I pull them out of the freezer. I can smash them into little pieces from the underside of the tray. If they freeze completely you will have to let them set out for a few minutes while you are measuring your ingredients and then use a pastry blender to cut them up.

Preheat oven to 450 degrees. Line baking sheet with parchment paper.

In a mixing bowl combine the following ingredients: whole wheat flour, all purpose flour, cream of tartar, baking soda, and sea salt.

Once combined, add your coconut oil cubes to the bowl. Use a pastry blender to cut the coconut oil cubes into pea size pieces.

Add the coconut milk to the bowl and stir till combined.

Place a piece of parchment paper on a flat surface to cut your biscuits on. This makes clean up so much easier.

Pull dough from the bowl with your hands, if it is too sticky lightly dust it with a little more of either type of flour.

Then pat out dough on the parchment paper till it is a inch thick. Cut with a biscuit cutter. Do this until you have 5 biscuits.

Place all biscuits in baking sheet and cook for 10-12 minutes till golden brown.



Coconut milk:  I use a 15 ounce can of full fat coconut milk mixed with 2 cans of filtered water in a glass pitcher. Then I use an immersion blender to mix it all up.

Let me know how it turns out for you, I love comments they make my day.