Orange Peach Scones

I love scones and I really started to get a feeling of longing for this simple baked good way back when in the late 1990’s when I was diagnosed with diabetes an was told to drop my carbs to not more that 75g per day. I then would “fudge” about once a month and exceed this just to have a really good scone. My sugars seemed to be fine with it but I did not want to push my luck. Then I started having more and more issues with wheat and then all things with gluten. I started to get down emotionally that I might never be able to have these again. Since then I have learned a bit about baking without and have turned making a good scone into a personal challenge. I have created and adapted many recipies for scones now and this is one of my favorites. I make these a couple times a year when I am starting to long for fresh peaches but have to wait or substitue with dried (you can use apricots as well). In using nut flour in this there is a lower glycemic index and no gluten. There is also a much higher amount of many vitamins and menerals such as potassium, magnesium, niacin, calcium, and iron. I also choose to sweeten with honey although if you wanted to lower your glycemic index further you could use agave nectar instead. I recomend using the best quality of ingredients that you can afford as your body will be greatful as well as our planet in the long run.

336 g (3 cups) nut flour (I use hazelnut in this one but almond will work great as well)

1/4 teaspoon sea salt

3/4 teaspoon baking soda

1/2 heaping teaspoon cinnamon (I really like the Penzy’s blend)

1/4 heaping teaspoon ground nutmeg

1/4 C oil (I like olive but grapeseed would be great as well)

3 TBSP honey

3 large eggs

1/2 C dried peaches, chopped into 1/4-inch pieces (or apricots)

1/4 C fresh squeezed orange juice

1 TBSP orange Zest

1) preheat your oven to 350` F. Line a baking sheet with parchment paper and set aside.

2) place oil through orange zest in a blender and let sit while mixing dry ingredients (this will help soften the dried fruit before blending)

3) In a mixing bowl mix all dry ingredents together

4) Blend your moist items on high for about 1 minute, or until smooth.

5) Stir the wet ingredients into the flour mixture until thoroughly combined.

6) Drop by rounded scoops of about 1/4 C spaced about 2 inches apart on the prepared baking sheet.

7) Bake for about 12- 15 minutes, until golden and a toothpick inseted into the center of a scone comes out clean.

8) let cook then serve.

***I enjoy putting a small dolup of homemade vanilla custard yogurt on mine if I am having a sweet tooth moment

These have a great crumb, are fast and easy to make and have truely very few ingredients. These are also great cold or even a few days old as long as you keep them in a sealed container once they cool.

Happy meat

Alright so I have been lax on posting and I am alright with that but it is so time to kick it back into gear. I woke knowing I wanted to post something today but had no idea what. I finally figured it out while fixing lunch today. I seem to be about the all mighty food normally and today that has taken the distinct direction of happy meat. I am a food eater. I only limit things that I can not have or really just do not enjoy out of my diet. Even the foods I do not like I try on a semi-regular basis such as avacodo’s because I know the omega-3 value is good for me and tastes adapt as well as it is positive thing for me to set a good example to others (namely my children and my daycare children).  Anyway, I was fixing lunch for everyone and realized I had not shared any information on sausages. I LOVE sausage and really recomend finding sources for good quality authentic hand made ones when you can. Even better make your own if you are a little adventurouse and have a good source for the ingredients. I have a friend who makes some of the best summer sausage from animals that he has raised and butchard that passes my USDA requirements as a daycare provider so this is what we use most of the time. When I am feeding my own family though and have access to the meat I want I make my own smoked summer sasauge. I am including a recipe I have that has been adapted from many I have found including some from my own family. There are a few ingredients that may raise questions but keep in mind even the “bad” items are in small amounts. All things in moderation, even moderation its self.

1350 grams of lean meat ( venison if we have it or rabbit are amazing)

675 grams boneless pork trimmings (shoulder or butt work best)

40 grams kosher salt

30 grams powdered dextrose

6 grams pink curing salt

80 grams Fermento (this is a dairy based, controlled fermentation product)

16 grams dry mustard

4 grams ground coriander

2 to 4 grams garlic powder

2 grams ground ginger

4 grams ground black pepper

up to 225 grams diced pork fat if needed

and about 10 feet hog casings, soaked in tepid water for at least 30 mintues and rinsed.

1) Combine the meat through and including pink salt until well mixed. Chill well then grind through a large die (3/16″ plate) into a bowl set into ice

2) Dissolve the Fermento in just enough water to make a thin paste (about 1/4 cup maybe a little more). Add all the seasonings and mix to combine. Add to the ground meat misture and mix for about 2 minutes in a mixer or by hand.

3) Grind fat if using through a medium die (3/4″ plate) the fold into the meat/seasoning mixture until well distributed

4) Take a small bit sized portion and saute till cooked through. Taste and adjust seasoning if desired

5) Press meat to get all air pockets out then stuff the sausage into hog casings, and twist into links if desired.

6) Hang on smoke sticks and let dry for 1 to 2 hours in the refrigerator.

7) Cold smoke the sausages for 2 hours at the lowest possible temperature. Turn up the heat to 180 F and smoke to an internal temperature of 150 degrees F. It will have an even brown color and be firm

8) Remove the sausage from the smoker and hang at room temerature for 2 hours to bloom turning the color to a deep mahogany.

9)Refrigerate and eat