I went home to Ohio for the holidays and took the last couple of weeks off of everything. Even the blog.
Not that it would have taken all that much energy or time to post a couple of recipes. I just decided to spend that time on other things.
It was a wonderful holiday made even better by never feeling deprived, even amongst all the white sugar desserts and sweet breads. In my time of recuperation and restoration, I whipped up these grain-free scones drizzled with Lily’s Sugar-Free Chocolate.
They’re the perfect holiday treat: sweet and subtly vibrant with ginger and earthy notes of dark chocolate.
I snuggled up in the lazy boy chair in my parent’s living room where I used to read and study all through college. My dad dubbed it “the study chair”.
I read unnecessary time travel stories. I sat at the square, blonde kitchen table and talked with my mom and dad. All of us in our oversized sweaters. I kept rinsing and re-using my favorite of mom’s mugs (the one made in Japan: speckled taupe with painted blue flowers) to make hot tea and even occasionally instant coffee with almond milk.
I walked my golden retriever chow mix, named Chuck, through the neighborhood and at the metro parks. The trees and the skies there are soulful, and walking through them has always been the only thing that could help me feel calm.
The way the clouds get bunched up and create little openings for the sun to peak through is nothing short of grandiose, and it never happens in LA.
I was determined not to stray this holiday season. The last couple of years I allowed myself to have a slice of glutinous bread one day, a white flour biscuit and sausage from my favorite Midwestern chubby person’s diner restaurant, even a couple of glasses of vodka at the company holiday party and then a whisky here or glass of wine there.
But I felt a disturbance because of it. A backslide in my recovery.
It’s taken me a few years to adjust and accept that eating what everyone else eats just isn’t an option for me. It makes me sick.
It doesn’t make sense to put myself through misery for the sake of one moment of gratification and feeling normal. I’d rather be weird and be able to keep my eyes open all day, feeling lively and healthy.
So that’s what I did this year. I stuck to my own version of holiday goodies. Nobody cared that I didn’t eat the baklava or truffles. I felt great, happy and even indulgent with my ginger chocolate scones.
Coffee and chocolate are things that aren’t great for someone with Candida, but for myself I’ve found enjoying a little now and then is fine. And what better time than at Christmas?
I’ll take a little sugar-free chocolate and a small mug of low acid coffee, I’ll leave the alcohol and glutinous breads, and I’ll enjoy life.
- 2¾ Cups blanched almond flour
- 1 tsp baking soda Optional: You can skip this if you want, the scones will just be flatter
- 1 tsp baking powder Optional: You can skip this if you want, the scones will just be flatter
- ¼ tsp sea salt
- 2 Tbs cold unsalted butter or palm shortening
- 2 eggs
- 3 Tbs luo han guo monkfruit sweetener
- 2 Tbs unsweetened almond milk
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp clove
- 2 tsp ground ginger
- ¾ of a Lilys 70 percent extra dark chocolate bar
- Combine almond flour, sea salt, baking powder, spices and baking soda with a fork
- Cut in the cold butter or palm shortening with either a fork or pastry cutter
- In a separate bowl, whisk together the almond milk, eggs, luo han guo until combined
- Gently stir the dry ingredients into thew wet ingredients until just combined
- Put the batter into the fridge for 15 minutes.
- While the dough chills, preheat the oven and line a cookie sheet with parchment paper.
- Once chilled, roll the dough into a two balls and spread each one out into a square on the parchment paper lined cookie sheet.
- Cut each square across diagonally to make four smaller triangles and gently slide them away from each other.
- Reshape them a bit with your hands, but be quick to prevent melting the butter or shortening
- Sprinkle with a little ground ginger and luo han guo monkfruit sweetener
- Bake for 15 to 18 minutes or until golden brown.
- Once cooled, break up the portion of the chocolate bar and put it into a glass jar or bowl.
- Pour some water into the bottom of a pot with a steamer basket.
- Turn the heat to medium high and put the jar or bowl on top of the steamer basket. This lets the chocolate melt without touching the water directly, which they say will scorch or burn it.
- Hold onto the jar with a cloth if it gets too hot and stir the chocolate until it melts completely.
- Use a spoon to scoop and drizzle the chocolate over half of the scones, or all of them if you like. I just liked having a chocolate and non chocolate option.
- Sprinkle once more with luo han guo and enjoy!
- They keep in the fridge for a week of the freezer for several weeks.