I made my first youtube video the other day. It was a spur of the moment thing, but hey, you gotta start somewhere, right?
I can’t remember who first showed me how to do this a few years ago, but it is now pretty much the only way I cut watermelon. I love how I don’t have to eat up to the rind. In fact, I like to eat from the outside in, because I think it is sweeter in the middle.
Hope everyone is enjoying their summer, so far. I know that after the long, cold winter we had, I am enjoying every minute of it!!!
Since I was a little girl, I have loved to create things in the kitchen. It is one of the ways that I can show my love to those around me. So even though I cannot eat some things, I still like to create and prepare things for others.
This recipe was one of those creations and was a huge hit with my family.
Chocolate Chip Scones
2 T apple cider vinegar
1/2 c agave
8 T olive oil
Combine the eggs, acv, agave and oil in a food processor.
1 c coconut flor
1 c tapioca flour
1 c almond meal flour, grind whole almonds in a food processor if you don’t have any almond flour on hand
1 t baking soda
1 tsp baking powder
1 t vanilla extract or powder
1 1/2 c dairy free chocolate chips
Add the flour, baking soda, baking powder, vanilla in the food processor with the wet ingredients. Process until combined. Then add chocolate chips and mix in quickly, so as not to pulverize the chips, just incorporate them. You should have a light fluffy batter that just holds together, not runny but not too thick.
Place a heaping tablespoons of the mix on parchment lined baking sheet and flatten slightly. My scoops were probably about 3 tbsp, but make them as big or small as you choose.
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