I follow several different food bloggers and grab inspiration from their recipes often! I like to try new things with new ingredients and then learn from it. I learned how to cook this way, make a recipe exactly how it’s written, learn why certain ingredients go together, then go rogue and try my own. I failed alot but from those failures I learned a whole lot about what can and can not be combined. I also learned that some ingredients can’t be substituted when trying to make an old recipe into a healthier version. I don’t try to change everything into a “healthier” version anymore, but I do like to put my own spin on everything I find OR simply grab the inspiration for a dish and do my own thing.
Cassy Joy or “fedandfit” is a food blogger I’ve been following for a long time. She has written cookbooks and her blog recipes are mostly pretty simple with items your most likely to be familiar with. She is more Paleo based, which helps when I know I want limited ingredients. These blueberries scones are her recipe EXACTLY! I’ve never even attempted to make a scone before and I wasn’t going to even attempt it without trying a perfected recipe first. These came out amazing!!! Her recipe was spot on, simple, with simple ingredients. I’ll definitely be experimenting in the future with different fruit and flavors!! This recipe was so easy I whipped it up in 10 mins, cooked for 30, and cooled for 10. That easy. Follow her on instagram @fedandfit and pinterest to find more of her amazing recipes!!!
Paleo Blueberry Scones
1 ½ C Cashews (ground finely in Vitamix or food processor)
¼ C Arrowroot powder
Pinch of salt
1 Tsp Baking soda
1 C Blueberries
¼ C Coconut oil (not melted)
3 Tbsp Pure Maple Syrup
2 Tsp Vanilla Ext
Pre-heat oven to 350 and line a round cake pan with parchment paper. Ground cashews and add to a bowl. Whisk together remaining DRY ingredients and stir in blueberries. In another bowl whisk WET ingredients (unmelted coconut oil goes with wet). Add WET ingredients to the DRY ingredients using a silicone spatula (can not use whisk here). Incorporate until fully combined and then pour into parchment lined pan. Spread out as evenly as possible. Put in oven for 30 mins. Cool for 10 mins. Makes approx 8 scones. Enjoy!
Tag me & Cassy on instagram if you try it!! @christina_curt.killeen @fedandfit