So here's one of my favorite sorts of breakfasts. Eggs and scones. I don't have the time I wish I did to make this every morning, but the mornings I can it makes me SO happy. The scones are adapted from elanaspantry.com, and are really delicious. We now have some blanched almond flour, which has been very fun to experiment with. The results are more the consistency of wheat flour, which is nice. Although, for the record, the scones pictured were made with almond meal (un-blanched), which is why they are a bit darker. Either kind works well.
Here is my adapted recipe of Elana's scones. The eggs were just a smattering of veggies in the fridge. I tried to write some ideas, but I'm afraid they are a bit ambiguous.
Raisin Scones
2 c. almond flour
1/4 t. sea salt
1 tsp baking soda
1/2 c. raisins
1 egg
2 T. honey or maple syrup
1 tsp baking soda
1/2 c. raisins
1 egg
2 T. honey or maple syrup
1. Preheat oven to 375 degrees, and cover a cookie sheet with parchment paper.
2. Mix the dry ingredients and raisins in a bowl, and (my time saving idea!) mix the egg and sweetener of choice in the measuring cup with a fork.
2. Add the wet to the dry and combine the two mixtures well. At first it will seem as though there isn't enough liquid, but if you continue mixing, it will form a moist dough.
3. Press the dough into a circle, and cut it into wedges. You can then separate the wedge-shaped scones.
4. Bake for 10-12 minutes, being careful not to let the scones get overly dark.
Note:
~In the pictures, I replaced raisins with dried apricot pieces, and dusted the top of the scones with coconut sugar. It was yummy, but I prefer raisins.
~ My favorite variation on this recipe is a combination of golden and purple raisins. Golden raisins are one of my new obsessions. :)
Veggie Scrambled Omelette
Mushrooms
Spinach
Eggs
Truthfully, I have no idea how much I used of these ingredients. I was inspired by a breakfast I had with my cousin a while back.
I do have one tip on the mushrooms, however. Slice them thinly, and sauté them in coconut oil or butter, letting them get soft, and slightly crispy. Don't move them much, only enough to prevent burning and to turn them. Then they'll be a delicious component to many dishes, in this case my omelette!
1. Sauté the spinach separately with olive oil.
2. Make your scrambled eggs, and then fold in the veggies while still warm, adding salt and pepper as desired. It's yummy.
And there you are! A delicious breakfast for any season of the year.
