Clean Easy Blueberry Scones
adapted from Bon Appetit, 4/2020
⅓ cup plus 2 Tbsp. monkfruit sugar (Could do slightly more if you like sweet and add cinnamon)
2 cups (mixture of brown rice flour, coconut flour, oat flour, vanilla protein powder, ground golden flax) plus more for dusting
1 cup plus 2 Tbsp. old-fashioned oats
2½ tsp. baking powder
½ tsp. kosher salt
1⅓ cups plus 1 Tbsp. chilled heavy cream (or perhaps coconut cream- not milk!)
2 Tbsp. honey
1 cup frozen blueberries, preferably wild (possibly add coconut shreds small or large)
1 large egg yolk
Place parchment paper on a cookie sheet
1. In a medium sized bowl use a microplane to finely grate all the lemon zest for the skin, add 1/3 cup sugar and mix it with your hands to the consistency of sand, should smell wonderful!
(You will not need the inside of the lemon for the rest of this recipe)
2. Add the flour, oats, baking powder and salt to this mixture
3. Whisk 1 1/3 cup cream and the honey in small to medium bowl
4. Slowly dribble liquid mixture into the dry medium bowl with the lemon zest, toss with a fork and leave some dry spots
5. Gently fold in 1 cup blueberries, should become sticky an dit is ok if some of the blueberries get crushed or bleed juice
6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
7.Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
8.Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
9.Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
10.Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
11.Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm. Possibly with honey or honey butter on top.
Clean "Twix" bars
Homemade Twix Bars (Paleo, GF +no refined sugar)
Prep time 20 mins Cook time 10 mins Total time 30 mins
Author: Rachel Conners Serves: about 16 bars
Adapted by Temple Zander
** shortbread crust can be used for ALL kinds of other healthy foods: grilled apples or peaches on top, crust for any other yumminess- coconut whip cream, almond butter with banana slices and melted cacao with sweetener….
For the shortbread crust:
1 cup coconut flour
1⁄4 teaspoon kosher salt
3 tablespoons pure maple syrup (replace all or part with yacon syrup)
2/3 cup coconut oil, solid
For the caramel filling:
1⁄2 cup creamy almond butter cup
2/3 cup pure maple syrup (replace all or part with yacon syrup)
2/3 cup coconut oil, melted
1 teaspoon vanilla extract
1⁄4 teaspoon kosher salt
For the chocolate topping:
1⁄4 cup coconut oil, melted
1⁄4 cup cocoa powder
2 tablespoons maple syrup (replace all or part with yacon syrup)
1⁄2 teaspoon flaky sea salt
CAN double the crust or double the whole thing:) fast and easy!
Preheat the oven to 350F. Grease a 14x5” tart pan or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
Let cool completely.
For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
PS: the crust can be cooked with chocolate chips inside (Lily’s brand uses no cane sugar chips), or used as a base for fruit toppings etc.
Cacao Brownies “Snacks” from Temple Zander
Sugar and Gluten free also :)- if no butter then dairy free too
Preheat to 350 (325 if convection)
I USUALLY DOUBLE THIS RECIPE (could be spread across two pans for less dense)they freeze well too- cut before! If no freezing then better if refrigerated for storage and texture
**Many of the sweeteners and flours are variations of whatever combinations you want.
*1 1/4 cup quality stevia/ yacon/erythritol/monk fruit/ coconut sugar/maple syrup
*5-7 tblspn yacon syrup/clean maple syrup/honey (if u double then about 1 cup)
1 -2 tsp vanilla extract
1/2 cup butter ( or coconut oil, some MCT oil or ghee) melted,
2 tblspn applesauce
2 tblspn coconut oil (sunfood or artisan are good brands)
1 tblspn oil of choice, olive or otherwise
3/4 cup cacao (expensive but much healthier than cocoa, I like local sunfood brand-can order online, sometimes get at whole foods etc., or can order through amazon if needed)
*FLOURS: 2/3 cup (in total) a combination of any of these items: quinoa/ground flaxseed/ground chia seed/ teff flour/ hemp seed/ psyllium husk/ chocolate protein powder or chocolate bone broth powder/ almond/coconut/brown rice/hazelnut flour-whatever you want)
1/4 tspn baking soda
1/4 tspn salt
1 cup chocolate chips (I use Lilly’s not sweetened with sugar), carob chips made without sugar (hopefully with stevia or something natural)
1-2 tablespoons cinnamon if you like, walnuts/almonds etc if desired,
mix eggs, sweetener, oils, syrups, vanilla, then butter. Then add dry ingredients.
spread into pan (we add shaved unsweetened coconut /cacao nibs on top)
bake in greased 8x8 inch pan for 20-30 minutes (or about 15 or so in convection)-straight out of the oven it is like a lava cake
double it in 9x13 pan…Enjoy!
-Southern Pumpkin Bread - From Temple Zander
(often tastes more moist after being frozen if you have a chance to make a few days in advance-people LOVE this)
3 Cups Sugar ** (use same sweeteners as cacao brownie recipe)
1 cup oil (whatever kind, coconut oil, vegetable..)
2/3 cup water
1 15 oz. can pumpkin (sometimes found in the baking aisle instead of veggies or canned fruit aisles)
3 1⁄2 cups flour can use quinoa/ground flaxseed/ground chia seed/ teff flour/ hemp seed/ psyllium husk/ chocolate protein powder or chocolate bone broth powder/ almond/ coconut/brown rice/hazelnut flour-whatever you wan or white or wheat or combo if you don’t want it to be too dry but do want to be healthy-there is unbleached white flour)
2 teaspoons baking soda
1 tspn. baking powder
1 1⁄2 tspn salt
Cinnamon, nutmeg and ground cloves to taste (I use a lot!!! Tastes like fall) 1 1⁄2 cup walnuts or pecans optional
Combine all and bake at 350 in three medium loaf pans for 50-p60 minutes 15-20 minutes for muffins
( if you do dairy, then cream cheese frosting is delish! on it)
Best "Clean" Chocolate Chip Cookies
recipe by Dora, Adapted by Temple Zander
1 cup Softened Butter (or maybe Ghee, or other liquid if vegan)
1 cup Monkfruit
1 cup other form of sweetener (can be dry stevia or monkfruit, if moist yacon or maple syrup watch not to get too moist)
2 teaspoons vanilla extract
3 cups healthy flour mix (quinoa/ground flaxseed/ground chia seed/ teff flour/ hemp seed/ psyllium husk/ chocolate protein powder or chocolate bone broth powder/ almond/coconut/brown rice/hazelnut flour-whatever you want)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Lily’s chocolate chips (or whatever healthy non cane sugar nor artificial sweetened chips)
Preheat oven to 325 degrees or 300 if convection oven
Cream together butter and sugars until smooth
Beat in eggs one at a time, then stir in the vanilla
Add in baking soda and salt
Stir in flours
Add chocolate chips
Drop in small rounded spoonfuls onto parchment papered pans
Bake for 7-10 minutes in pre-heated oven, or until edges browned but cookies still moist
**then take out and let sit on pan for about 15 minutes (or preference) for last bit of baking
LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES
1 cup almond flour (Temples’s typical flour mix: ground flaxseed, protein powder, small amount ground chia, coconut flour, ground oat flour, maybe brown rice flour)
1 cup tahini
1/2 cup maple syrup (yacon, lower glycemic, good for you!)
1 tsp baking soda
1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips (I prefer Lily’s brand)
1 scoop collagen peptides (optional, but great source of protein)
sea salt flakes for topping
MAKES 10 - 12 COOKIES
Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
While the dough is chilling, preheat oven to 350.
Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 10-12.
Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
Sprinkle sea salt flakes on top.
2-Ingredient Cauliflower Tots
from :HEALTHY MEAL IDEASTEHRENE FIRMAN, MARCH 14, 2020
½ head of cauliflower
1 cup chickpea flour
- Steam cauliflower, then mash with a fork and measure out 2 cups.
2. While cauliflower is still warm, place in blender and add chickpea flour; blend into a mash.
3. Transfer to a bowl and place in fridge for about 15 minutes, which allows the purée to firm up and become easier to work with. Remove from fridge and form into desired shape.
4. Bake on a sheet for about 20 minutes at 350°F, flipping halfway through baking. Or, make them in the air fryer instead.