Tuesday, April 3, 2012
Sometimes it's all about marketing, even to a five year old. This morning I was asking my kids what they wanted for breakfast and listed off several options: pancakes, eggs, smoothie, fruit... "No, no, no," they said.
"Hmmm," I replied, "How about scones?"
"No!" my five year old exclaimed back.
Well, ok, I really wanted scones. So what to do? One more option, "How about biscuits?" (that are really scones in disguise, just marketed differently.)
"YEAH!!!" they cheered.
Biscuit-like scones it is! I wasn't really in the mood for something savory, so I decided to make my biscuits just a tad sweet by making them into blueberry biscuits. At any rate, these biscuits were a hit, gobbled by the mouthful by my kids. Breakfast success! And they are so easy to make, you can whip them up in mere minutes.
If you are avoiding grains (as I often am), just replace the sorghum flour with almond flour.
1 cup almond flour
1/2 cup sorghum flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup coconut oil, liquified
1/4 cup applesauce
1 teaspoon vanilla
12 drops liquid stevia
1/2 cup frozen wild blueberries
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, mix dry ingredients together. In a separate bowl, whisk eggs, then add remaining wet ingredients (through stevia) and whisk again to combine.
Add wet ingredients to dry and stir until thoroughly combined. Add in frozen blueberries and carefully stir again as to not break the blueberries up too much that they cause the mixture to turn blue.
Spoon drop biscuits onto prepared baking dish and slightly flatten the tops with your palms.
Bake in preheated oven for 18-20 minutes.
Makes about a dozen.