Last summer my mother and I braved the tiny, windy roads of Southern France, frequently getting lost, but enjoying mountainside towns, local artisans, and colorful farmers markets. At one point, we pulled our car off the side of the road to visit a farmer’s lavender stand, which turned out to be his old farm house. He had buckets of dried lavender and fresh lavender soaps. As I conversed with him in French, I discovered that he and his father had been farming their whole lives. We spoke of the traditional ways of extracting oils and how the countryside turns bright purple in the summer during lavender harvest. He gave us a huge bag of bright red and juicy cherries to munch on the drive home.
Enjoy this buttery cookies or as the French would say les biscuits!
- 1 cup almond flour
- 2 T coconut flour
- 1/2 tsp baking soda
- 8 T butter, softened
- 1 T maple syrup
- 1 tsp vanilla extract
- 1 T dried lavender
- 1 T fresh rosemary, finely chopped
- Raw honey, optional
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small mixing bowl toss together flours, baking soda, and chopped rosemary.
- Using the back of a wooden spoon (or mortar and pestle) gently crush the lavender to release the oils. Add this to the dry mixture.
- Whip butter and maple syrup. Fold in flour and mix until the dough comes together.
- Shape dough into a log shape and wrap in waxed paper. Refrigerate for 1 hour.
- Unwrap dough and slice into 1/2 inch round cookies.
- Bake for 10 minutes.
- While the cookies are still warm, brush with raw honey if desiring something slightly sweeter.
Today is my Dad’s birthday—if it were up to him, he would possibly eat cheese and bacon for breakfast, lunch, and dinner. I put together these savory pancakes as a special birthday treat combining his favorite foods!
When I was little, I used to stand at the edge of the kitchen counter helping my dad make pancakes on weekend mornings. On special occasions we would pack up the car and take our camping stove to the beach to enjoy a hot pancake breakfast. My dad has inspired me to keep a tradition of relaxing weekend breakfasts.
Sweet maple syrup is the perfect addition to these salty griddle cakes.
Happy Birthday Dad! Thank you for always encouraging me to excellence!
Bon Appetite, Caroline
- 1 1/2 cups almond flour
- 1 cup kefir or buttermilk
- 2 eggs
- 1/2- 3/4 cup sharp cheddar cheese, shredded
- 3/4 cup bacon crumbles
- 1 tsp baking soda
- Warm griddle to medium heat.
- Melt a pad of butter to grease the griddle.
- Using a large spoon scoop batter into heated griddle. Edges should immediately bubble.
- Flip and cook on the other side—do not overcook as almond flour will quickly dry out.
- Serve with butter and sweet maple syrup.
I use pastured pork bacon from US Wellness Meats. The pigs are farm raised and happily forage for grubs and roots. Their bacon is cured without preservatives or added sugar.
This past week I have been studying like crazy for my nutrition final and on my way to being a certified nutritionist! I have learned more that I could ever imagine and am excited to share this passion with others.
My head is crammed with facts and I have been finding myself snacking on frozen blueberries! Yes, random… but they are a delicious, cool snack especially in this hot Hawaiian sun. Summertime means brightly colored fruits…my favorite being berries as these little clusters are packed with anti-oxidants, vitamins, and low in sugar content.
Adding lemon zest to the scones gives a slightly tart and refreshing taste. These scones are light and fluffy due to the nut flour and butter—they are best eaten fresh or stored in the refrigerator to keep from spoiling!
A perfect, satisfying snack when craving something sweet and carb filled—but these scones are packed with protein, good carbohydrates, and nutrients leaving your tummy happy!
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, combine all dry ingredients & eggs, kefir, maple syrup, and lemon zest. Mix thoroughly.
- Thinly slice cold butter and using a fork or pastry knife mix the butter into the dough. It is ok if there are small chunks of butter in the batter.
- Fold in frozen blueberries and lightly stir together.
- Working quickly, as it is important for the dough to stay cold, shape into flattened circles and place on parchment lined sheets.
- Bake for 20-22 minutes, until scones are golden brown on top.
- Serve warm with butter or whipped cream! For a desert add a dollop of lemon curd!