The best part of Saturday mornings is the pace. We wake rested, rise slowly, and have the time to bake. My go-to is Cinnamon Bun Scones, a recipe I found nearly two decades ago. But these days, while I'm cutting this and that, I have to get more creative, Thus this past weekend's treat: Strawberry Coconut Flour Muffins. Whether you're eating grains or not, you can still bake a little bit of self-care on Saturday and summer mornings.
Cinnamon Bun Scones
(as published in Austin American Statesman)
Preheat to 425
In mixer combine (until a course meal)
2 c flour (works with gluten-free flour)
1 c oatmeal
1/4 c sugar
1 Tbsp baking powder
1/4 tsp salt
Cut in 1 stick of cold butter, cut into small pieces.
Combine 3/4 c milk, slightly beaten egg, 1 tsp vanilla,
Add wet and dry ingredients, stir until just moistened.
Mix 2 Tbsp. sugar and 2 tsp cinnamon (and 1/2 chopped pecans if you want them)
Gently stir into batter. Drop in 1/4 cup dough, 2 inches apart on cookie sheet
Bake 11-13 minutes
While baking mix 3/4 cup powdered sugar with 2-3 tsp orange juice, drizzle over scones. Makes 12 scones.
Strawberry Coconut Flour Muffins
(original recipe, grain-free, sugar-free, gluten-free)
Preheat oven to 350, grease or line muffin tin.
1/2 cup Coconut Flour
1/4 cup Almond Flour
1/4 cup coconut sugar
2 tsps. baking powder
1/4 tsp. salt
1/2 cup coconut oil
When blended, fold in about 6 strawberries, cut into small pieces. Fill muffin tins about half-full. Keep in the refrigerator after baked. Makes about 12.
Bake for 12-14 minutes.