Blueberry Lemon Scones

As always: gluten-free, grain-free, sugar-free and OH-SO-GOOD.  Perfect for Mother's Day brunch.  Enjoy!

Ingredients

• 1 1/2 cups almond flour
• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/3 cup pulverized Xylitol (whiz it up in a blender or spice grinder to get a finer consistency)
• 1/3 cup melted butter
• 2 free-range organic eggs
• 1 teaspoon vanilla
• the zest of one lemon
• 1 cup (or more if you love 'em as much as I do) organic blueberries

Method

• Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
• In large bowl, combine all dry ingredients.
• In a small bowl, wisk together wet ingredients.
• Mix wet ingredients into dry ingredients and add lemon zest and blueberries.
• Form scones with about 1/4 cup of the mixture and place on baking sheet at least one inch apart.
• Bake for 12-17 minutes or until a toothpick inserted in the middle comes out clean.

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies

This one's for Nova!  We are both chocolate chip cookie lovers, so it was necessary to find us a suitable recipe for times when afternoon treats are required.  Enjoy!

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup granular xylitol
• 1/4 tsp. baking soda
• A pinch of sea salt
• 1 egg, lightly beaten
• 1/2 cup organic butter (or coconut oil), melted
• 1 tbsp. vanilla extract
• 3/4 cup sliced almonds, chopped are good too
• 1 cup 73%+ organic dark chocolate chips or cacao nibs

Method

• Combine all dry ingredients (except chocolate chips and almonds) in a bowl and form a well in the middle.
• In separate bowl, mix together wet ingredients.
• Pour wet ingredients into dry and mix well until combined, the mixture will be a bit crumbly. 
• Fold in chocolate chips and almonds.
• Form 1 inch balls of batter, place on a cookie sheet lined with parchment paper and gently press down into small discs.  Keep in mind that the shape you form is the shape they will bake as.  These cookies don't puff up or melt down, so try to make them a little bit pretty!
• Bake at 375 for about 15 minutes until the edges are golden brown.
• Cool (they're very delicate when they are warm) and enjoy with a cold glass of almond milk.