Paleo Sugar Free Little Christmas Scones

Today’s post is beginning with an homage to low-carb.

Never before have I seen weekend transformations such as these:

 

And today’s recorded weight?
120.6, baby!

Didn’t even know that was possible! No exercising or training during this past week, and I’ve pulled some great numbers! My pants are sagging and clothing isn’t fitting. Our inflammatory response to carbohydrates is ridiculous.

Moving on.

Today’s post is a result from the carb-starved cravings kicking in. I wanted snickerdoodles, peanut butter Kisses cookies, chai cookies, peppermint hot chocolate, shortbread, and (oddly enough) Christmas treats.
Christmas is my¬†hands-down favorite time of year. Don’t get me started. You’ll regret it.
You’ll be introduced to Christmas Kayleigh in October.

There is, apparently, a huge issue with said cravings. I really don’t wish to indulge in them.
That’s not true; my health doesn’t. So, I scrambled into the kitchen and laid out ingredients that seemed promising, yet I honestly had no clue if it would work.
(I really shouldn’t reveal how many times I stood at the front door, justifying a grocery store trip to pick up peanut butter chips, just in case.)

So, I was set out to make something that resembled cinnamon-y, moist, and sinfully decadent. BUT was also grain-free, sugar free, and low calorie.
A girl’s gotta stay fit, you know.

 

What emerged from the oven was so much more than I had expected. Let me tell you. Introducing…. Little Christmas. In July.

little christmas scones
makes 10 drop scones

  • 3/4 cup sifted coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 2T white stevia powder
  • dash of sea salt
  • dash of cayenne (optional, didn’t taste it in the finished product.)
  • 1/4 cup greek yogurt mixed with 1/2 cup water *note for paleo substitution below
  • 1/2 cup + 2T egg whites (alternately, 6 large eggs)
  • 1 capful vanilla extract
  • 3-4 T water *note
Preheat the oven to 340 degrees. Combine all dry ingredients into a large bowl, whisk until mixed. In another bowl, combine greek yogurt and milk into a liquid, then add vanilla. Add egg whites or eggs slowly, mixing it into the yogurt water mixture until well incorporated.
Pour your liquid ingredients into the dry ingredients and begin to whisk. The coconut flour will soak up the liquid really quickly. Keep whisking until it sticks to your whisk and add 2T of water at a time until the batter is looking moist but not wet or liquid-y. (I ended up adding 4 whole tablespoons!)

Prepare a Silpat mat for your drop scones. About 2 inch balls should be rolled and dropped onto your baking mat/sheet. Bake for 20-25 minutes. For an added crunch, I broiled mine for 2 minutes before removing from the oven (totally not necessary, though).
*For paleo, not primal, substitute the yogurt and water mixture for 1/2 cup coconut oil.

Well “hello,” Christmas scone! I do believe I love you. The rich spice flavor definitely hits your tastebuds, while the coconut flour retains a moisture within the scone and it’s not super dense. The whole experience is a lot like eating a warm, toasty biscuit that’s been soaked in eggnog (no joke)!
Success!

Are you craving Christmastime yet? Is Summer your favorite season?
Advertisements
Paleo Sugar Free Little Christmas Scones

Simple and Quick 10-Minute Paleo Chocolate Sauce

I get a thrill when I cook.

For some people, they may call this thrill an “adrenaline rush;” a moment in time where all of your superhuman powers of culinary conception collide into an incredible attack that results into an explosion of awesome for your taste buds.

Lemon pepper and rosemary ham? Genius. Beefsteak tomato jalapeno grilled cheese? A-may-zing.

Truly, these people are born with a gift. If this sounds like you, embrace it!

Why?

I am not one of those people.

My chicken is either raw or stringy and dry. I always put too much corn starch into everything so every soup becomes a gravy.
For the dry chicken.

Needless to say, today’s post is exciting and a Kayleigh form of culinary genius.

Hand crafted, home made and a paleo-friendly chocolate sauce!

Even if you’re not paleo, I highly recommend you prepare this sauce.
This baby can be used with anything: ice creams, as a mix in for brownies and cookies, and for a mole recipe are my favorite ideas so far.

Well, let’s get on it! Here’s your recipe:

everyday chocolate sauce (refined sugar free, paleo, vegan)

1 cup filtered water
1/3 cup cacao (stabilizes blood sugar), cocoa, or carob (caffeine-free) powder
pinch of sea salt
cinnamon to taste (optional, i like it for blood sugar stabilizing properties)
dash/capful of vanilla bean extract (or use vanilla beans if you have them!)
1/2-3/4 cup maple syrup (i used 1/2 but my sweet tooth is not pronounced)
why i sweeten with maple syrup.

Begin by pouring water and cocoa powder into a pot, transfer to the stove on medium-high heat. Stir in until cocoa powder is well incorporated into the water, and you have chocolate water.
Warning: It will smell amazing, but tastes gross. I tried. You’re welcome.


Allow the water to begin boiling. Once the chocolate water begins to thicken up (you will know because it’s shiny and looks like gravy– oh wait, I know that one well) turn the stove on medium heat. Add in ¬†salt, optional cinnamon, and vanilla. Stir briskly. Add in maple syrup slowly, and mix.
I found a small candy whisk worked great for this recipe. You can use a big whisk too, especially if you’re doubling this recipe.
Wait for the chocolate sauce to begin boiling again. After about 4 minutes, still on medium heat, your chocolate sauce should thicken again. If it’s not like gravy, don’t worry!
Take the sauce off the stove and let rest for 5-10 minutes. I taste tested my results to make sure I had enough sweetener. This would be a good time for you to do the same.
Pour the sauce into an old jam jar, glass container, or syrup bottle. Store in the refrigerator covered. Use when needed.

Regarding¬†sweetener– Don’t shy away from using honey, agave, turbinado sugar, or another sweetener of your choice.
I’m sure liquid and even powdered stevia will work just fine in this recipe.¬†

Regarding flavor– I wanted so badly to try adding extracts to this recipe as a non-paleo treat like mint, hazelnut, or banana.

Let me know what modifications you try! 

I promptly made a cayenne mocha with this new-found cooking success and now I’m a happy camper. I hate Sundays, so this is a very good thing.
But that’s another blog post, for another day. A very unenthusiastic day.

Which day of the week do you dislike the most? What are your favorite uses of chocolate sauce?

Simple and Quick 10-Minute Paleo Chocolate Sauce

Confused Cinna-Rolls (Dairy-Free, Paleo)

I thought my days of cinnamon roll goodness were over.
Cinnabon was a name that I needed to learn to forget. Like it was in an ancient language no one could translate for me.

Ever.

This love for cinnamon rolls was not normal. And I grieved for my losses.
UNTIL TODAY. Ladies and gentlemen, I am introducing to you the next best thing (because, honestly, nothing satisfies quite like the real cinnamon roll): A Paleo-friendly, dairy-free, grain-free cinnamon roll! Don’t let the appearance fool you. It’s pretty spankin’ good.

Enough to spank my oven for being so good to me.

Moving right along:

a confused cinnamon roll

(See what I did there?) Serves 5

  • 1 cup almond meal/flour
  • 1/8 cup unsweetened flaked coconut
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • Generous pinch of sea salt
  • 2 teaspoons cinnamon

Combine these ingredients in a big bowl with a whisk. Gather 3 medjool dates, pitted, and chop into little chunks. Set these aside.

  • 1 tablespoon coconut oil, melted
  • 1 teaspoon (I used a capful) vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 egg

Combine these ingredients with your whisk in a separate bowl. Pour into the dry ingredients and lightly mix until combined. Here’s the fun part: I wish I had taken pictures of this process. Lay parchment paper on a cookie or baking sheet. Use a spatula to drop the sticky batter onto the paper, and flatten to about 1/4 inch thick in a rectangular shape. I couldn’t get it perfect, so I wet my fingers and used them to uniformly shape the batter.

Lay your chopped dates through the center of the batter longways. Sprinkle cinnamon on top of them.

Lift the parchment paper and fold the batter over itself, but only about an inch in. I had to use a pastry cutter (rather, my boyfriend had to!) to coerce the dough to roll into a cylinder shape. (Note: I grind my own flours, and they tend to be much coarser and denser than store-bought. Keep this in mind if you use pre-ground flours; this could be easier for you!) Once it looks like a log, place it in the oven for 20 minutes.

Pull the dough out of the oven. It should be crispy all around the edges and easy to cut into 5 rolls. Lay them on their sides so one side is exposed. Bake for 3-4 more minutes.
P.S. I ate these straight from the oven. And it was good.

P.P.S. There is an optional glaze for these bad boys: 3 tablespoons melted coconut oil, 1 tablespoon maple syrup. I haven’t tried it, but if you do let me know how it goes!

Today, many sites have “blacked out” in reponse to SOPA and PIPA. What are your thoughts and concerns with this? How do you think the responses will be over the next few days?

Confused Cinna-Rolls (Dairy-Free, Paleo)