Warm, spicy and elegant, they were perfect with hot coffee on a rainy afternoon. When I told them they were gluten free, they were all amazed the scones were so light and flavorful.
How did they taste? Well, the guests at my brunch kept reaching for one after another until they were gone. I brushed each scone’s top with a little milk, and then sprinkled them all with turbinado sugar for a pretty finish. After cutting the fat into the flour, you add your choice of milk along with the pureed pumpkin and form the mass of dough into a round, cutting it into triangles.
The recipe called for organic palm shortening to make it dairy free, but since I have no problem with dairy I used butter instead, and cut it into the flour and spices just like a pie crust. Mixed with spices (antioxidant-rich), sorghum and rice flour(gluten free), chia seeds (high in omega-3’s) and coconut sugar (low glycemic), these scones seemed just about perfect.
#Nourishing meals how to make baking powder full#
Pumpkin is a wonderful vegetable, full of healthy carotenoids, fiber and low glycemic carbohydrate. On a cool fall day, there was one recipe that was calling out to me: Pumpkin Scones. After reading about all of this wonderful, healthy soul-nourishing food, I had to break out my mixing spoons and give something a try. There are soups, breads, vegetables, smoothies, and desserts – everything you’d need to plan a week of healing meals. The second part of the book is devoted to the recipes. They explain that these recipes are meant to be the answer to a world of pro-inflammatory foods, and the ingredients chosen are maximized to protect and heal our bodies from a toxic environment. I found this section helpful, as it answers so many of the questions I hear every day from patients in my nutrition practice. The first portion of the book is devoted to educating the reader on topics such as probiotics, organics, GMO’s and food allergies. I don’t think you could pack more nutrition or flavor into each one of these recipes. We’re talking incredible nutrition here, people. It is (dare I say it?) the perfect cookbook for everyday healthy eating. Like their first, this cookbook is full of nutrient dense, allergen-free meals that I would recommend to my grandma as quickly as I’d recommend to an 18 year-old newly diagnosed with celiac disease. Now they have published their second book Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family. Alissa Segersten and Tom Malterre MS, CN are a Bastyr-educated husband and wife nutrition duo whose last book The Whole Life Nutrition Cookbook I could barely put down. However, I think I’ve finally found my book. Too much white flour! Not diabetes-friendly! Too tentative with the spices! Where’s the mineral-rich seaweed!?! As a dietitian, I can always find some reason to not like a recipe or cookbook. I want one cookbook (just one!) that seems to magically cater to just about everyone’s health needs and deliver awesome taste with maximum nutrition.
You know, the kind of book that seems to respond to you, Siri-like, after requests such as “Find me a gluten-free muffin that uses whole grains” or “Give me a dinner recipe with max nutrition and flavor that happens to be dairy free.” I want a cookbook I can recommend to all of my patients those with allergies, those with kids, those that are used to eating fast food but are learning to cook for the first time.
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