Monday, June 30, 2014

Blueberry Cream Cheese Low Carb Scones

I had purchased a small bag of the Bob's Red Mill GF flour, but I wasn't too impressed. It's high in carbs, not very high in fiber, and doesn't taste great. The majority of this recipe calls for almond four, but I bulked it up with coconut flour and the GF flour.  I wish I had used fresh blueberries because the frozen always turn the batter an ugly blue/green. If you are using frozen, try tossing the berries in a little sugar/sweetener and GF flour to coat the berries and keep them from staining the batter. I really enjoyed these scones!



Blueberry Cream Cheese Low Carb Scones
  • 1/2 cup blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 Bob's Red Mill Gluten-Free Flour
  • 3 tbsp. sweetener, I like Truvia or the Truvia Baking Blend
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/8 tsp. Cinnamon
  • 1 packet Truvia, for sprinkling
  • 2 large Eggs
  • 1/2 cup fresh or frozen Blueberries
  • 1/4 cup Almond Milk or other milk
  • 4 ounces Cream Cheese, partially frozen and diced
  • 4 tbsp. Unsalted Butter, diced
Per scone: 138 calories, 5.5 grams carbohydrates, 5 grams protein, about 10 grams fat.

Preheat oven to 350 F. Dice the cream cheese and the butter, and place on a plate in the freezer. In a large bowl combine the dry ingredients (almond flour through the cinnamon) and whisk together to get rid of any lumps. Cut the butter into the flour mixture, I just used my fingers and then a whisk. Whisk in the eggs and the almond milk until combined. Carefully stir in the cream cheese and the blueberries. There is a proper way for forming scones, and then there's my way:

On a baking sheet lined with parchment, plop the dough out and smooth it into a rectangle using a damp spatula. Use one packet of Truvia to sprinkle over the top of the dough. Bake for 20 minutes, remove from the oven and use a sharp knife to cut into fourths, and then into eighths making triangular cuts (like a pizza). Return to oven and bake an additional 5-7 minutes until golden brown on top and set. Let cool on the baking sheet for 15 minutes, then transfer to a cooling rack until the scones are completely cool. 

When you cut the dough it will be very wet in the middle still, but a little firm on top. It's too difficult to cut and form the dough before you've baked it, so I like my method because you get it into the oven before the butter and cream cheese completely soften and you're still able to form the dough into the triangular scones. Be sure not to overcook these scones, as recipes with coconut flour tend to dry out quickly. Enjoy!

Monday, April 14, 2014

My Labor and Delivery Story

Hi and welcome back! It has been a long time since I've blogged. Besides having my life taken over by a tiny human, I honestly couldn't think of anything to write about. The days of delicious meals that were made from scratch have been replaced by microwavable pulled pork on Hawaiian rolls. That and homemade street tacos. Homemade meaning we heat up the meat and assemble completely non-authentic tacos. It works though, food has much less importance now. I thought I should write about how my sweet Isla Grace came into the world. She was born at 9:04 pm on January 30, 2014. Weighing in at just 6 lbs even, and was a compact 18.5 inches long. Thank goodness she was small, because it made the whole experience more enjoyable. To find out why, keep on reading ;)

Monday, February 10, 2014

Mommy Mondays Week 40

I've missed a week and haven't been posting recipes, but I've had a good reason. Hubby and I have our hands full with this cutie:


Thursday, January 30, 2014

Low Calorie Curried Chicken Salad

I love all of the cold salads: potato salad, macaroni salad, and especially chicken salad. This recipe is really simple and all I had to go buy was the celery and butter lettuce, chances are you also have the ingredients you need already in your pantry and fridge.


Monday, January 27, 2014

Mommy Mondays Week 38

Another exhausting week! Hubby and I have been staying busy. Walking about 2 miles a day, eating whatever the heck we feel like, and seeing all of our friends. I'm really excited to say that next week will be the last Mommy Mondays post during my pregnancy! My doctor is going to go ahead and induce me at 39 weeks. I am miserable, my cervix is paper thin and I'm almost 4 cm dilated but my body isn't going into active labor. If you've been there, you know how uncomfortable it is! I'm happy to at least have a date at this point, but the doctor still thinks it might happen before then. Apparently my labor could progress pretty quickly so the OB said if my contractions are strong and 7 minutes apart, just go into labor and delivery. So exciting! I can't wait to meet my little girl.