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Blueberry Scones (GF)

Blueberry Scones (GF)

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I love breakfast. Where most people throw birthday dinners I prefer a birthday brunch. I never skip my morning meal and it's definitely my favorite of the day. Part of this, is likely because I feel better in the mornings. I'm more symptomatic as the day wears on and come evening, I have to follow my schedule perfectly or risk flaring up. So breakfast has become a freeing time for me. 

At work, I usually do gluten free oatmeal with shredded coconut, super seeds, some almond butter, and stewed apples. On weekends, I usually will do apple chicken sausage, some roasted greens, and soft boiled eggs. While I love my usual breakfast, I was craving something a bit different. I had some blueberries in the fridge that were just alright so wanted to bake with them to sweeten their juices and make an antioxidant rich breakfast that I could eat on the go. 

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These were so great because they were just sweet enough without being overpowering like a dessert. And okay, I might have added some chocolate chips in there but still, it's perfect for breakfast on the go. Here's the nutrition profile: 

Blueberries are really the star here. Antioxidant rich, they also are known to boost brain health, alleviate inflammation, and improve digestion. Eggs are the protein star, and contain vitamins D (which many of us are deficient in, especially in winter), and B12 (which many with autoimmune are deficient in). These two vitamins are critical to decrease inflammation, improve mood, and alleviate random body pains that are a hallmark of so many autoimmune disorders. Almond flour contains Vitamin E which is critical in fighting free radical damage and collagen powder as stated before, fights a myriad of issues including leaky gut and promotes hair and nail growth. Though the maple syrup and chocolate chips I'm sure have benefits, I simply used them for sweetness so let's just leave it at they're damn good. 

Enjoy! 

 

Blueberry Scones

(Gluten Free)

Servings: 12 Muffins 

Prep Time: 10 Minutes

Cook Time: 18-20 Minutes

Cool Time: 10 Minutes

Total Recipe Time: 30 Minutes

Ingredients: 

- 3/4 cup of almond flour

- 1 cup of blueberries 

- 2 teaspoons plain almond milk 

- 1 teaspoon baking soda

- 2 eggs 

- 2 tablespoons maple syrup

- 1/2 teaspoon of honey 

- Pinch of Pink Himalayan sea salt (regular is fine too!)

- 2 scoops vital proteins collagen powder 

- 1 scoop protein powder of your choice 

- 1/3 cup of chocolate chips (optional) 

Directions: 

- Preheat oven to 325 and grease a muffin tin with coconut oil, butter, or grease of your choice 

- Mix the dry ingredients together in one bowl and the wet ingredients in a separate bowl 

- Add the wet ingredients into the dry ingredients and stir until smooth 

- Scoop batter into muffin tin and fill about 3/4 of the way 

- Top with extra sea salt and use the honey to drizzle on top 

- Place in oven for 18-20 minutes or until tops are golden brown and your fork comes out clean 

- Let cool, remove from muffin tin, and top with coconut butter 

- Refrigerate for at least an hour before eating and store in fridge for up to one week 

 

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