Actually, what she misses, and tells me often, is food from home. Which is understandable, she eats once a day at the dorm canteen and scrabbles to feed herself for the other two meals. (Without kitchen facilities.) So I get weekly requests to send "treats."
Today I made some Gluten free, low carb, lotsa LOVE, "Orange Chocolate Chip Scones", which will be winging their way to my daughter tomorrow.
And I thought I'd spread the love some more and share these goodies with you...
Below is the recipe, inspired by Elana Amsterdam's Chocolate Chip Scones, found in her new book "The Gluten-Free Almond Flour Cookbook."
2.5 cups of blanched almond flour
.5 tspn sea salt
.5 tspn baking soda
grated zest from 1 large orange
Mix all the dry ingredients and zest in a medium sized bowl
.3 cup of safflower or coconut oil (Elana suggests grapeseed oil)
.25 cup of honey
2 large eggs
1 cup dark chocolate chips
Mix oil, honey and eggs well and then blend with dry ingredients.
Add the chocolate chips to mixture and stir in a BIG dose of Love.
Drop generous tablespoons of mix on a baking sheet lines with
parchment paper, two inches apart.
Bake in 350 degree oven for 15 - 20 minutes until brown at the edges.
Cool for 30 minutes before eating (if you can wait!!!)