So, you go sugar-free or low-carb for a while and then—BAM—one bite of a sweet cake or cookie or piece of bread and your cravings come back full force!
Ever notice that? It’s normal.
Sugar triggers pleasure receptors in your brain, and that causes you to want more and more and more.
And it’s a nasty cycle.
You crave sugar, so you eat it and then you keep eating it and then you feel sluggish and it’s just not a fun place to be in.
This is why I like to keep my sugar intake very low and my fat intake high. It keeps my sugar cravings at bay, it helps to balance my blood sugar, it keeps my brain fuelled and it provides me with lots of energy.
Plus, healthy fat is incredibly important for hormonal health.
In the meantime, test out this recipe and enjoy!!
- 3⁄4 cup (156 g) cacao butter, cut into small chunks
- 2 tbsp (27 g) coconut oil or ghee
- 3 tbsp (18 g) raw cacao powder
- 3 heaping tbsp (about 54 g) crunchy or smooth almond butter
- 1/4 tsp vanilla extract
- 1 pinch sea salt
- 2 tbsp (24 g) monk fruit, Swerve or liquid stevia, or to taste (optional)
- 1/2 cup (42 g) coconut chips, roughly chopped or broken into small pieces (chopped nuts would work well, too)
Line a large muffin tin with silicone liners or parchment baking cups. Over a double boiler, melt the cacao butter and coconut oil together. As they start to melt, add the cacao powder and almond butter, gently stirring everything together.
Add the vanilla, sea salt and sweetener of choice (if using). When melted, remove from the heat and stir in the coconut chips. Pour the mixture into the silicone muffin molds, filling just one-quarter of the way.
Place the muffin tin in the freezer for 1 hour to set. Then remove it from freezer when ready to eat. If you are using the silicone molds, the fat bombs pop right out with ease!
Peach. Scones. Need I say more? Peaches just scream summer and I absolutely love getting my hands on some fresh local peaches and baking up muffins, cakes and all of the things!
This was my first attempt at baking grain free scones and they are a win!
I’m off to Italy next week and I have a feeling my breakfasts will be filled with croissants, muffins and scones – foods I’m not typically used to eating in the morning. But guess what?! I can’t freaking wait. Bring on the chocolate croissants, the pizza and pasta and the espresso 😉
I do not have one single ounce of guilt or food fear about what I’ll be eating in Italy. I’m going to embrace indulging. But here’s the thing. My body craves eating fresh fruits and veggies, fish and quality meats. So although the indulging will definitely be in full effect, so will the healthy eating. There will be a healthy balance -my healthy balance – and I’m ready to embrace it.
And with that said, these peach scones are definitely a healthy indulgence. In fact, the ingredients are quite simple and if you’re looking to bring the sugar content down even more, I suggest using Lakanto (my favourite sweetener). You can order it here off the PureFeast.com site. Be sure to use code – HOLISTICWELLNESS – on your first three orders over $75 to save 10%.
Lakanto is monk fruit. It’s a no cal sweetener and does not impact blood sugar. I used a bit of maple sugar in this recipe because it adds a slightly caramel flavour, which I thought would compliment the peaches well.
In fact, I wanted to drizzle on some homemade caramel sauce but didn’t have the time. If you’re up for adding some more deliciousness to your peach scones, try my homemade caramel sauce. Click here for the recipe. It’s the same caramel sauce I used for my pecan cookies (which are REEEE-diculously good!). If you haven’t made them yet, it’s a must try.
OK, I’m off to pack (and eat a scone). Enjoy these treats and savour every bite. Ciao!
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, sugar, sea salt, and baking powder.
In a small bowl, whisk together coconut oil, coconut milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more milk, a teaspoon at a time, if it's dry.) Fold the peaches into the dough.
Place the dough onto the lined pan and form a disk shape/circle, about 1inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces apart by approximately 1 inch. Bake for about 20-22 minutes, until golden.