Wednesday, October 02, 2013

Playing in the Kitchen/Almond Meal Scones

 Almond Meal Scones or Almond Buns

Pre-heat oven to 350* and lightly grease a baking sheet.

10oz (2 & 1/2 cups) Blanched Almond Meal (we buy the bulk from Azure)
1/2 tea. Salt
1/2 tea. Baking Soda

In a separate container mix: (I like to use the hand mixer)
1/2 cup Eggs (about 2-3 eggs)
1/3 cup Oil  (I use olive or rice bran oil)
1/8 cup (or less) Agave or other liquid sweetener (I use a blend) 

Stir everything together,
drop by large cookie dropper or 1/4 cups, flatten a little,
and bake 12-17 minutes (15-16 in our oven).  Test with a toothpick, promptly remove from the pan (they will stick if you don't), and allow to cool on a wire rack.

They can live on the counter a few days but they do really well in the fridge, and they freeze well too.  =)   Enjoy slathered with butter, and maybe some jam!

 You can add 1/8 C. more sweetener, 1tea Vanilla & 1 C. Mini Chocolate chips, and make some pretty good cookies (best pretty much right out of the oven or frozen)!

 Our doubled recipe looks like this:

20oz almond
1 tea each salt & soda

(in a 2 cup glass measure) Just under 1 cup eggs, then add oil- up to the 1 & 1/3c line. (so eggs and oil are 1 & 1/3c total)
then add 1/4c sweetener.  =)

A Hearty Soup for Adrienne & Friends

1/2 pint Rooster Broth (homemade & home canned) 
2 pints Turkey Broth (homemade)
1 pint Water
1 pint Salsa  (homemade)
16 oz Sweet Potatoes (cooked and smashed before adding them...)
1 LB Hamburger (homegrown)
1 big Onion (chopped small)
a few Greenbeans broken into smaller pieces
a lot of Green Peas
1 cup cooked Quinoa
1 & 1/2 pints Great Northern Beans (home canned)
 Granulated Garlic, Pink Salt, Red Pepper Flakes, (and a small amount of black pepper, but I should have left it out).
A little Rice Bran Oil

Cook it up yum.

Serving suggestions: serve with a dollop of Butter, and maybe a bit more salt.

~Happy Eating! 

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