These scones have a nice balance of the moist denseness of almond flour and light, airy dryness of coconut flour. You can get away with one less Tbsp of honey, but the little extra adds nice moisture that only liquid sweetener can bring.
It’s better to use fresh blueberries or ones you’ve fresh-frozen yourself, as the pre-frozen store-bought blueberries can have too much frozen juice in them that can make the recipe too soggy. And, if you do use raspberries, halving them before mixing in will spread their color and flavor throughout the batter more easily.
Remember to zest that lemon before you juice it!
Ingredients
2 ½ cups fine-ground almond flour, like Bob’s Red Mill
½ cup coconut flour
1 tsp baking soda
1/8 tsp salt
Zest and juice from 1 lemon
3 Tbsp honey
2 eggs
¾ cup blueberries, fresh or frozen-fresh (if you froze them yourself, not bought frozen)
Optional: 12-14 raspberries, halved
Directions
Preheat oven to 325°. Line a baking sheet with parchment paper.
In a medium bowl, mix together dry ingredients and lemon zest.
In a small bowl, mix together eggs, honey and lemon juice.
Make a well in the dry ingredients and pour in the wet. Mix ingredients together with a spatula. Fold in berries until fully incorporated.
Divide into six equal portions and one-by-one pat into burger-shaped discs about an inch thick.
Bake 15 minutes and then rotate tray front-to-back. Bake another 15 minutes or so until turning golden brown.
Remove from oven, wait a few minutes and then gently transfer to cooling rack.
Here’s a great way to show off your newfound talent for making poached eggs. Find the recipe on our website here.
This salad is a sophisticated combo of flavors and textures, with a dressing that comes together with the piercing of the poached egg yolk. A great meal any time of day!
Ingredients
4 cups torn frisee
2 Tbsp extra virgin olive oil
½ lb slab bacon or pancetta, cut into ½-inch cubes
1 shallot, chopped
2-4 Tbsp sherry vinegar
1 Tbsp Dijon mustard
Salt
4 poached eggs
Black pepper
Directions
Put greens in large salad bowl.
Put olive oil in skillet over medium heat. When hot, add bacon. Cook slowly about 10 minutes, until thoroughly crisp. Add shallot and cook until softened, 1-2 minutes. Add vinegar and mustard to the skillet and bring just to a boil while stirring. Turn off heat.
Cook 4 poached eggs according to the poached egg recipe.
Gently reheat dressing if needed. Pour over greens (they’ll wilt a little), toss and season with salt/pepper to taste. Top each portion with an egg and serve immediately. Each person breaks the egg over their salad.
What’s so great about poached eggs? Well, for starters, they’re cooked in a way that yields an extremely delicate, round little package of eggy goodness.
Some folks say they taste better than other egg preparations because they’re cooked without flavor-changing oil or rapidly boiling water that can “wash away” some of the taste. And the whites are just firm enough to contain the decadent, oozy golden yolk. It’s not hard to poach eggs but doing it well can take a little practice.
Ingredients
1 large egg
1 Tbsp white wine vinegar
Pot of water
Little bit of olive oil
Directions
Bring a large pot of water to a boil, reduce heat to low.
Stir vinegar into water. Using a small glass bowl to cradle the egg, carefully place into the water, hesitating briefly with the bowl part-way in the water but also holding the egg in one place so it can set slightly in a more compact form. This way, if you’re just making one it’ll have a more compact shape, and if you’re making more, each egg will get space so it doesn’t connect to others.
Cook about 3 – 3 ½ minutes, removing egg with a slotted spoon. Dab on a paper towel to remove excess water and serve immediately.
If making poached eggs ahead of time, transfer to an ice bath to stop cooking. After a few minutes, remove/dab with paper towel and place on a plate with a bit of olive oil. Cover with plastic wrap so a dry skin doesn’t form on the eggs.
Repeat with as many eggs as you’d like. You can also cook simultaneously if the pot has enough space. Best not to overcrowd.
Chicken hearts taste a lot like the dark meat from other parts of the bird, but with a slightly gamey and metallic flavor that’s noticeable but not overpowering.
They’ve got a pleasantly chewy texture, lend themselves to seasonings and marinades and quick-cooking and milder in flavor compared to beef heart.
This is a basic recipe you can vary with herbs, spices, onions and mushrooms. Don’t overcook them, as that makes them tough. They should be just tender and a bit chewy.
Ingredients
1 lb chicken hearts
2 Tbsp olive oil
1 tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp dried thyme
2 Tbsp finely sliced green onion, for garnish
Optional: 2 Tbsp chopped parsley, for garnish
Directions
In a small bowl, combine all salt/pepper/spices. In a large bowl, toss chicken hearts with olive oil to coat. Sprinkle spice mix over hearts and toss again.
Heat a large frying pan over medium-high heat for 3 minutes. Add seasoned chicken hearts and cook, stirring often until cooked through, about 5-7 minutes and lowering the heat if the pan becomes too hot.
Divide hearts between four plates. Top with pan juices and garnishes before serving.
Peru’s national dish, and a popular meal in many other Latin and South American countries, ceviche traditionally uses small cubes of white fish like sea bass. Other variations feature shrimp, scallops, red snapper, halibut or mahi-mahi.
The flavorful brine features citrus juice, which mingles with the fish and effectively “cooks” it in the acid. This brine – leche de tigre – is a legend in its own right and is often tossed back with a shot of Pisco, or as hair of the dog. This recipe is a Mexican variation of the dish.
Ingredients
1 lb fresh raw fish or shrimp, diced into ½” cubes
Juice of 4-6 limes (about ¾ cup)
1-2 garlic cloves, through a garlic press
1 – 1 ½ tsp salt (start with smaller amount and adjust to taste)
¼ tsp black pepper
1 Tbsp good quality extra virgin olive oil
½ red onion, thinly sliced with the grain
1 jalapeño or serrano pepper, de-seed/de-veined and very finely chopped
1/3 cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, cut in half
Optional: 1 cup each diced cucumber and avocado
Optional: corn chips or toasted tortillas, for serving
Directions
Add sliced red onion to a bowl with lime juice, salt/pepper and toss to coat well.
Add fish, fresh chile and garlic. Mix gently. Add cilantro, tomatoes and olive oil. Stir to combine and marinate in the refrigerator for 45-60 minutes.
Remove from refrigerator and adjust salt and heat. Gently fold in cucumber and avocado right before serving with chips or toasted tortillas (tostadas).
Whether you’re getting your feast together for the crowd coming to watch the big game, or you just want to have something delicious for dipping chips and veggies, this is a great go-to recipe with plenty of lime juice and zest to give it personality and zing.
Ingredients
3 ripe avocados
¼ cup finely chopped cilantro
¼ cup diced red onion
Juice and zest of 2 limes
1 small jalapeno pepper, seeded/deveined/diced or ½ of 4 oz can mild diced green chiles
½ tsp salt, plus more to taste
½ tsp ground cumin
½ tsp garlic granules
Optional: 1-2 Roma tomatoes seeded/diced
Directions
Combine avocados, lime juice/zest, salt, cumin and garlic granules in a large bowl. Mash until ingredients are combined but still have some texture.
Fold in cilantro, onion, jalapeno/chiles and tomatoes. Adjust seasoning and serve.
