My grandmother was raised on a farm and raised her kids on a farm. She was a true cook in every sense of the word. Her milk came fresh from the cows, eggs from the chickens roosting in the coop, and meat on the table from whatever was freshly butchered. She also grew the most beautiful vegetable garden. Her cellar was full of canned fruits and vegetables every year. Maybe that’s why, at 96, she is still living. I hope I have her genes, but I do think it is more than just good genes, it is what we put in our bodies. The old adage rings true, you are what you eat. This is especially true today. Grandma could make an incredibly delicious meal out of just about anything. I don’t ever remember her using measuring cups or measuring spoons. Everything was a little bit of this, a pinch of that, and magic would happen.
Grandma Eunice at 95 years young!
My mother cooks in a similar manner, a pinch of this and a dash of that, and we had amazing meals as well. She passed on this style of cooking and baking to me. I can sprinkle salt in my hand and guess near accurate a half a teaspoon. I can think in my head how much liquid to the amount of flour is needed. This is all good, until it is not good. I passed on this skill to my daughter. Her husband called me one day, shortly after they were married, to thank me for teaching my daughter how to cook. She made a delicious meal for him that he wanted again about a month later. When it didn’t quite taste the same, he asked if she followed the recipe the same or if she had added anything different. She said she didn’t know because she was just cooking from her head. Now when we both create new recipes we write them down. How else will we be able to pass them on to future generations?
In a medium size bowl cut in coconut oil to flour, sugar, baking powder, and salt.
Add plain coconut yogurt, flax, and pure orange extract.
Add frozen or fresh raspberries to dough and gently incorporate.
Place dough on non-stick sprayed cookie sheet and mound in the center.
Using a long knife, cut in half, then quarters, then eighths.
Separate on cookie sheet and place in a 425 degree oven for 15 minutes or until golden brown.
They came out crunchy on the edges and soft on the inside, so delicious! Serve warm with raspberry jam if preferred.
Diary-Free Orange-Raspberry Scones
2 cups gluten-free baking flour
1/2 cup coconut oil ( this is not runny, it comes in solid form)
1 tsp baking powder
1/4 tsp salt
1/3 cup coconut palm sugar
1/2 cup plain coconut yogurt
1 tbsp ground flax seed (soaked in 3 Tbsp water)
1/2 tsp pure orange extract
1/2 cup fresh or frozen raspberries
In a medium size bowl cut in coconut oil to flour, sugar, baking powder, and salt.
Add plain coconut yogurt, flax, and pure orange extract.
Add frozen or fresh raspberries to dough and gently incorporate.
Place dough on non-stick sprayed cookie sheet and mound in the center.
Using a long knife, cut in half, then quarters, then eighths.
Separate on cookie sheet and place in a 425 degree oven for 15 minutes or until golden brown.
Serve warm with raspberry jam if preferred.
This recipe was also shared at: realfoodwholehealth; vegetarianmamma.com/glutenfreefridays; butterbeliever ; dietdessertndogs.com
