At the risk of sounding like a hipster-poser, I've been doing the gluten-free thing for almost a month now. I wasn't 100% right out the gate - that proved hard at the cabin when friends were arriving with things like homemade pies and the like, but I was pretty good. I'm operating at 100% gluten-free these days and it's no longer a struggle...although I plan to jump off the wagon this weekend with the excuse of *girly celebration*. It started when I read Wheat Belly. Packaged up as the key to excess weight loss, this book served me better as a real eye-opener to the negative side effects of wheat. I don't suffer from celiac, but for a whole host of reasons I'll just say, it seemed a great idea to me to eliminate wheat whenever possible.
That said, I've been playing around with gluten-free baking and trying to get my bearings down with the new vocabulary. I found this recipe from Dr. Oz and modified it to serve my fruit and portion needs (our neighbors blackberry bushes are dripping into our yard!). These were so easy to throw together quickly and I thought they turned out great, but even better - so did my kids!
Gluten-Free Blackberry Scones
Makes 12 muffins
4 large eggs, beaten until frothy
2 cups almond flour
2/3 cup bulk sugar substitute (I used unrefined coconut sugar)
1 tbsp baking powder
1 tbsp vanilla extract
1 cup fresh blackberries
Preheat the oven to 375°F and grease a muffin tin.
In a large bowl, combine all of the ingredients, except for the blackberries, and mix well to create a batter.
Gently fold the blackberries into the batter and scoop batter evenly into muffin pan (about 2 heaping tablespoons each).
Bake for about 15 minutes until muffins begin to lightly brown. Let cool for 10 minutes before removing. Enjoy warm or at room temperature.