Sunday, September 21, 2014

Strawberry Basil Scones

Have any Strawberries you need to use up from the summer Harvest? This is PERFECT for that last taste of summer! (I don't know about you, but I've been scared to start cooking with pumpkin, it seems to signify fall is here and I'm not ready yet!!)

These are AMAZING! Inspired by Forks over Knives cookbook. 
The sweet taste of basil is an amazing complement to the sweet strawberries. 
You will not be disappointed! 

On top of fresh coconut whipped cream!

1/2 C Coconut Milk
1 tsp Apple Cider Vinegar
1 tsp Pure Vanilla
1 Cup Almond Flour/meal
2 Cups Oat Flour (grind oats in blender (GF if need be))
2 Tbsp Baking Powder
1/2 C Coconut Palm Sugar
1-2 Tbsp Xylitol (if needed for sweetness)
1/2 tsp Salt
1/2 C Unsweetened Applesauce
1/3 C All Natural Almond Butter
1 Cup Chopped Strawberries (plus more for garnish)
1-2 Tbsp Chopped Fresh Basil

1. Preheat oven to 350
2. In a glass measuring cup mix vinegar and milk, let sit for 10 minutes
3. In medium bowl mix Almond Flour, Oat Flour, Baking Powder, Sugar, and Salt.
4. In small bowl mix applesauce and almond butter very well.
5. Mix everything together with a fork, just until moistened and combined. Don't over mix.
6. Stir in chopped strawberries and basil
7. Place large spoonfuls of a baking sheet lined with parchment paper. Bake for about 20-24 minutes. 

Top with Fresh Strawberries and/or basil and Serve over Coconut Cream!

Coconut Cream:
Take a can of full fat coconut milk and turn upside down. Place in fridge overnight. In morning, flip over, open and pour out water (or save for a smoothie). Blend the cream with a mixer until firm. Add stevia or maple syrup to sweeten. Let sit in fridge to thicken up.

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