The next recipe that I decided to make from The Gluten-Free Almond Flour Cookbook were the Chocolate Chip Scones.
I gathered all the ingredients below and the one ingredient that always throws me is the grape seed oil. The grape seed oil is green and every time I add the oil to a recipe, I think I’ve made a mistake. So far the baked goods come out just fine and I don’t even taste the oil. The green color is just plain odd.
|Chocolate chip scone ingredients|
I’m just amazed that almond flour bakes similar to regular flour. I’d say that these scones were denser and not as flaky or fluffy as a regular flour scone, but still quite good. In fact, I enjoyed them so much that I took most of the scones to work; otherwise, I would snack on them constantly.
|Baked chocolate chip scones using almond flour|
Have you ever tried Pero? It’s a coffee substitute made of malted barley, barley, and chicory. The instant beverage tastes similar to coffee and is caffeine free. Once in a while, I like to enjoy a cup of Pero with a sweet treat. I’m fairly caffeine sensitive so this is a perfect alternative. My husband, on the other hand, can drink a double espresso and pass out on the couch – no problem.
|Chocolate chip scone using almond flour and Pero coffee substitute treat|
In other news, Tanya (nutritional coach) at Root Wellness and I have decided to part ways. We both have different ideas about nutrition and her program isn’t really going to work for me. So I’m happily back to watching TV at dinner, tracking my macros, and stepping on the scale.