How is it possible to ship fresh fruit, without mold or smells? It’s not. No, I didn’t find this out the hard way, it’s common sense, come on! So, in hopes of one day sending out scone kits to the masses, I need to start testing with dried, “packagable” fruit. My first attempt included Pineapples and Apples, I thought it was funny and could potentially taste good.
I still went the gluten-free route with almond flour and coconut oil, but this time I used 1 container of coconut yogurt and 1 egg. The result left the scones a little under moist, maybe higher yogurt content?
Still edible, those dried fruits gave the scones a tangy kick. You know, that tang that has one eye squinting, your mouth salivating and your lips puckered. Super cute face, I’m sure. Maybe one should eat these in a room by themselves to not scare their friends.
Those of you who guessed Pomegranate from yesterday’s post, were right!
I adapted this recipe for our daily lunches. Every week, I come up with a few recipes and make a Cosco sized portion, so my evening is freed up for hanging out and doing whatever I want. I love cooking, but I don’t make quick meals. All dishes are thought out, made with fresh ingredients and plus, I’m no thirty-minute-rachel-ray.
I pretty much followed the recipe, except I used a little coconut oil spray instead of any butter or oil. In keeping with our Paleo-ish lifestyle we went sans rice and placed the dish on a bed of spinach. Spinach has become a staple in our house; between daily smoothies and usual meals, we plow through about 2-3 bags a week…here’s to being strong like Pop-eye!
Toasted, then crushed walnuts
Sauteing all the ingredients