Baking-Supply Blog

Chocolate Chip Macadamia Nut Scones

So, funny thing. I am a baker but I have a strong gluten and dairy intolerance. But, that does not stop me from craving delicious desserts and delights.

I love baked goods- especially for breakfast. Scones are perfect for this purpose; not too sweet but perfectly customizable for any taste. Take this recipe and make it your own.

Often times, the gluten free mixes you find in organic stores are filled with several types of sugar. So, I wanted a recipe that had no flour, no dairy and a low glycemic index- that did not taste like cardboard. Viola!

Chocolate Chip Macadamia Nut Scones: Gluten, Dairy and Sugar Free

2 cups of a gluten-free flour mix ( I recommend Bob’s Mill)
1/3 cup agave nectar (find out more about cooking with agave)
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt plus a pinch
1/4 tsp xanthan gum
6 Tbsp cold unsalted butter
1/2 cup gluten free chocolate chips (optional) and/or
1/2 cup macadamia nuts (optional)
3/4 cup + 1 tablespoon coconut cream
2 eggs
1 tsp amaretto extract

Heat oven to 425 degrees.
Mix flour, agave nectar, baking powder, salt and xanthan gum in a large bowl together. Cut the butter in with a pastry blender or a wide pronged fork, until the batter is pea-sized and sticks together when pressed. Mix quickly to keep chilled and avoid using your warm hands as much as possible.

Add the cream and 1 egg to the mixture. The mixture will be soft and wet. Add the chocolate chips and macadamia nuts. On a cookie sheet (possibly with parchment paper) scoop two spoon fulls of batter. This batter will make 12 total round scones- so you may have to cook in two shifts of 6. In a small bowl, combine one egg and the tablespoon of cream. With a spoon or pastry brush, cover the scones with the mixture.

Bake for 12-15 minutes.

MMM..chocolate cookies

My sister and I have many different qualities. She is more disciplined, and I am more capricious.  She likes her food simple and comforting- I like new and complex. However, we do have one thing we can always agree on… chocolate.

That is how we bond.  It is what we talk about, obsess over and hunt for. We have chocolate dances. Often the communication is wordless, just a look and the entire course of an afternoon will change to find chocolate.

These cookies are a favorite from our childhood and a recipe we do not make often enough.

(more…)

I am in heaven. Absolute heaven.

So, stopping by the Dallas Whole Foods market (picking up ingredients for the gluten, sugar and dairy free scones) and I noticed a refrigerated section with locally made treats. The dark chocolate tarts drew me in immediately, but the ingredients caused me to put one in my mini-cart.

“dark cocoa, organic coconut oil, organic maple syrup, blanched almond flour, sea salt”
What?!? That’s it?

There was also a fun little note that stated the tart melts at 76 degrees. Working with coconut oil myself, I understand this well.

By the time I got home and put my groceries away, the tart was indeed melted at room temperature. I could not wait a minute longer to try it. I did not even put it on a plate (I ate it right out of the package and I am not embarrassed).

I can not even describe the decadence of this chocolate tart. The crunchy chocolate crust is almost richly sweet and bitter at the same time, as it is made from almonds and cocoa. The mint chocolate filling is the consistency of a ganache frosting. The hint of mint hits you at the same time the crust begins to fall apart in your mouth.

Now, back to the beginning. I am in absolute heaven- I am typing, eating and moaning at the same time.

Well done Merry!