My family does not need to venture out much when it comes to food. Â Because of this, I haven’t had any new paleo recipes to post this past week as we have been eating the same meals and been perfectly content and satisfied. Â It’s also wonderful for me as I get adjusted to these new recipes and to spending a lot more time in the kitchen making almost everything from scratch. Â Lord, help me… ð .
One thing I realize is I need to get more creative with our snacks. Â While the girls are eating A LOT of fruit which I know is great, they do need more variety. Â These past three weeks I have relied on smoothies, blueberry scones and graham crackers (my new sweet treat and coming later this week). Â Although these all may seem too sweet, all are made with natural sugars, full of protein and fiber, and are way better than any other snack out of a bag or a box.
I have been playing around with this lemon, blueberry scone recipe for the past 12 months and finally feel like I have it right. Â These are gluten-free, dairy-free, and refined-sugar free…everything you want in a snack for your kiddos. Â And not too sweet but just enough to satisfy their hunger in the afternoon and also my sweet tooth after dinner.
You can keep these in the refrigerator for up to a week or freeze them and simply put in the refrigerator the night before you want to eat them. Â You can warm them up in a toaster oven or regular oven at 350 for just a few minutes. Â I have been doubling this so that I am sure to have extras ð .
Hope you enjoy!
peace, love & juice
- 3 cups almond flour
- ½ tsp baking soda
- ⅛ tsp fine sea salt
- 2 tbsp dairy-free butter, melted
- 2 eggs
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp honey
- 2 tbsp coconut milk
- ¾ cup fresh blueberries
- unrefined coconut sugar to sprinkle
- In a medium-sized bowl, mix the almond flour, baking soda and sea salt.
- In a large bowl, whisk together the butter, eggs, lemon juice, lemon zest, honey and coconut milk.
- Using a wooden spoon, slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Using a spatula, gently fold in the blueberries.
- Place the dough in the refrigerator for about 10 minutes. This makes it easier to roll out and cut.
- While the dough is chilling, preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Once the dough is chilled, form into a ball and place on the prepared baking sheet.
- Roll the dough out to form a square about 7" x 7" and 1" thick.
- Cut the square in half two times to form 4 squares. Then cut the squares in half to form 2 triangles, 8 triangles in total.
- Sprinkle the tops with the coconut sugar and bake for 15-20 minutes or until the edges are golden brown.
- Let cool on a wire rack.