Tea with Eden & Charlie
It's just not often enough that one can share breakfast with friends. I hadn't caught up with Eden and Charlie in a while, so this morning, they dropped by for tea and scones.
Charlie really was a good girl, cozied up nicely with our hound and enjoyed the scones immensely. And Eden & I got to chat and catch up on life and gossip and ruminations on everyone and everything around us. Which is the perfect way to spend the morning - cherished friends and a lovely cup of tea.
Since you couldn't be there with us, I'll share the scone recipe. It's a little off-beat, but they turned out to be quite tasty and, hopefully, pretty healthful too. The recipe makes 8 scones, has protein, calcium and iron. The dried cherries and turmeric (I know, weird, but played well together - try it!) both offer anti-inflammatory properties.
Cherry Lemon Turmeric Scones
2 Tbsp. flax seed meal
5 Tbsp. warm water
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)
1/4 cup unsweetened applesauce
1 1/2 cup gluten free flour blend (I used King Arthur's 1:1)
1/2 cup almond meal
1/4 cup plain, unsweetened brown rice protein powder (I used Naked Rice)
1/4 cup coconut palm sugar (or regular sugar)
1 Tbsp. baking powder
2 tsp. psyllium husk powder
1 tsp. ground turmeric
pinch ground cloves
pinch salt (optional)
zest from one lemon
3 tbsp. room temperature coconut oil, plus extra to grease pan
3/4 cup plain unsweetened soy milk
1/2 cup dried cherries
1) Preheat oven to 400F.
2) In a small bowl, stir together flax seed meal, warm water, vanilla & lemon extracts and applesauce. The mixture will get thick. Sit aside; this will act as a binder for the scones.
3) In a large bowl, sift together gluten free flour blend, almond meal, brown rice protein powder, coco nut palm sugar, baking powder, psyllium husk powder, turmeric, clove and salt. Add lemon zest and coconut oil and cut into the flour using a fork until oil is broken up and distributed evenly. It won't be smoothly mixed - the oil should be in tiny chunks.
4) Pour flax mixture and soy milk into flour bowl. Stir briskly until all dry ingredients are integrated. Fold in dried cherries and allow scone dough to rest on the counter a few minutes. In the mean time, use a little coconut oil to grease a cast iron pan or a pie plate.
5) Turn dough into cast iron or pie plate and press down into a round, even shape. Use a knife to score for 8 scones. Bake at 400F for 22-24 minutes until edges are browned, top is crispy and a toothpick comes out clean. Rest on the counter for 15 minutes before cutting and serving with jam and hot tea.
Taste even more delicious shared with friends!
Nutrition Facts: Vegan, Gluten Free - Contains soy and nuts as written
Calories, 277; Fat, 10g; Cholesterol, 0g; Sodium, 341mg; Carbs, 38g; Fiber, 2g; Protein 10g; Vitamin A, 10%; Vitamin C, 3%; Calcium, 10%; Iron, 16%