BLUEBERRY SCONES (GLUTEN FREE, SUGAR FREE)

 2 cups almond flour

1/4 cup coconut flour

1 Tbsp. tapioca flour (optional)

1 Tbsp. baking powder

1/4 tsp. salt

2 large eggs

1/4 cup heavy whipping cream

1/2 tsp. vanilla extract

1 cup blueberries (fresh or frozen)

Sweetener of your choice (I use THM super sweet)

Preheat oven to 325F

Line baking sheet with parchment paper

In bowl whisk together the almond flour, sweetener, coconut flour, baking powder and salt.

Add the eggs, whipping cream and vanilla. Stir with a fork until the dough begins to come together. Add blueberries and gently work into the dough.

Turn dough out onto prepared baking sheet. Pat into a rectangle (10 x 8 inches) or a circle.

Use a sharp knife and cut into pieces (square for rectangle piece or pie pieces for circle)

Bake for approximately 15 minutes depending on thickness. When done scones should be lightly browned.

Top with sugar free icing or serve with sugar free jam.

Deliciously Chocolatey Zucchini Cake

Lately we have been experimenting baking with oat flour. 

We have been trying to find a recipe for zucchini cake that is not too dry,

 but that was proving to be difficult. 

So Kerri decided to make up her own!

This is what she came up with :)

4 eggs
2 Tbsp. vanilla
1/2 cup butter or margarine, melted
1/4 cup vanilla yogurt
3/4 cup coconut sugar (you could use truvia as well)
1/4 cup cocoa
10 donks stevia
2 cups oat flour (1 1/2 cups makes for a more moist cake)
1 Tbsp. baking soda
1 tsp. salt
4 cups shredded zucchini
1 cup chocolate chips

~Mix together eggs, vanilla, butter, yogurt, sugar, cocoa and stevia
~Let sit 5 minutes to dissolve sugar
~Add flour, baking soda and salt
~Fold in zucchini and chocolate chips
~Put in 9x13 cake pan
~Bake at 350F for 30 min. until cake is cooked but still a little sticky.
~Cool
~ Top with whipped cream
~Chow down!!!

Ganache Torte (Gluten Free)

This dessert is Crazy good if you like chocolate!

3 cups whole pecans

1/3 cup melted butter

1 cup white sugar

1 1/4 cups semi-sweet chocolate chips

1 3/4 cup heavy cream

1 egg yolk

Glaze:

1/4 cup butter

1/2 cup sugar 

1/2 cup heavy cream

-Put pecans and sugar in food processor and pulse until pecans are ground into crumbs.

-Add melted butter and pulse several times until combined.

-Pour crumbs into a large (we used 10 1/2") spring form pan.

-Bake @325F for 30 min. or until crust is lightly browned.

-Put chocolate and cream into large microwave save bowl, heat on low, stirring ever once and a while till melted.

-Stir until silky smooth.

-Add a bit of warm chocolate to beaten egg yolk in a small bowl and mix, add egg mixture back to chocolate and stir on low heat for about 1 min. until takes on a slightly custardy consistency.

-Pour into crust and refrigerate.

GLAZE:

-In a small saucepan heat the butter and sugar over medium heat, stirring constantly.

-Stir until turns caramel colour (Careful not to burn!!).

-Remove from heat and stir in cream, keep stirring until nice and smooth ( if doesn't get smooth put back in heat just to warm it up again)

-Let cool and serve over torte.