Saturday, November 9, 2013

Paleo Magazine's Cranberry Orange Macadamia Scones


I'm pretty excited to share my source for today's recipe: a kick-booty cookbook in which yours truly is proud to appear!

Paleo Magazine's Readers' Favorites Cookbook is a collection of 50 recipes, some published recipes from the magazine and others from paleo bloggers and cooks such as myself. The photography and stories inside the book are an inspiration, and I can honestly say almost every single dish is something I'd like to make.

I couldn't resist making these grain-free scones first, as I just so happened to buy some fresh cranberries on a whim the day before my book arrived. These are also absolutely perfect for the season that is fast approaching, as the combination of cranberry and orange is such a quintessential holiday pairing.

While macadamias are a bit pricey, they are also among the best sources of monounsaturated fats out there. These have a great, sturdy texture and also freeze well. Everyone loved them!

Definitely check out the Readers' Favorites Cookbook. My popular breakfast cookies are my contribution, and there are so many other delicious recipes and wonderful members of the paleo community to discover!


Paleo Magazine's Cranberry Orange Macadamia Scones

2 cups roasted & unsalted macadamia nuts
1/3 cup coconut flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup pure maple syrup
1 tsp. vanilla extract
2 eggs
1/4 cup melted coconut oil
juice from 1 organic orange (1/3 cup)
1/2 cup chopped fresh cranberries
zest from the orange

Preheat oven to 350.

Place nuts in food processor and pulse until course meal forms. Place nut meal and remaining dry ingredients in a medium bowl, stir to combine.

Add the wet ingredients, except coconut oil, to nut mixture and blend with hand mixture until combined. With mixer on low, slowly pour in coconut oil. Mix well.

Let batter sit 5 minutes to thicken. Stir in chopped cranberries and orange zest.

Using 1/2 cup size scoop, make 8 even balls of dough and place on a parchment lined baking sheet.

Flatten each dough ball slightly with the back of a spoon, or the palm of your hand.

Bake 21-24 minutes, or until golden brown and the center of the scone is firm to touch with pressed lightly. Cool on pans for 5 minutes, then remove to wire racks to cool completely.

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