The light came in through a window behind my back, over the sink and past the counter where my grandpa would make breakfast sausage in the mornings. Next to that was the fridge, decorated humbly with only a few cards. On the wall hung an off-white phone, it's cord long and tangled from use. The counters and the oven door were a faded tawny orange color, the wooden cabinets a deep mahogany, with golden stain--or at least that's how it is my memory. They're given no help from the rusty colored vinyl floors, which reflect an extra orange glow onto everything in the room.

I sit in a kitchen chair with metal legs and a faux leather cushion. My grandma has pulled my hair back into a pony tail but it's like you would expect from any toddler: the stray wisps are everywhere, escaping the elastic ponytail holder and doing their own thing. That's where time is frozen: I'm pouring fresh blueberries into a bowl of batter, while my grandpa snaps a picture. The mixing bowl, bigger than my head, is also orange. Daringly, I'm wearing no apron, just a floral dress with puffy, short sleeves (it is the '90s).

If it weren't for that picture, I wouldn't remember this day. Actually, I'm not sure if I do remember this day--my memories from being in this house are fleeting, single moments that fade and disappear before they really emerge. But because of this photo, I feel like I remember making those muffins. Not just those muffins, but many muffins. I feel like I remember preparing that same recipe every time I visited, setting my fate as a baker early.

Many years later (and many times in-between), I would go back to visit. Everything was as it had been: orange vinyl, white phone, that dated oven door. Most of the cards on the fridge were the same, only a few were added to the mix. This picture sat in a frame in the living room, amongst 20 or 30 others. My grandma told me that when my younger cousins found the photo, they asked her if they could also learn to make muffins. Instead she taught each of them a different recipe, leaving her legacy behind in the whisks and folds of homey pastries.

Blueberry Almond Muffins (Paleo)

Paleo, Gluten-Free, Grain-Free | Caitlin Sherwood

Sweet blueberries are accented by toasted almonds in this tender muffin.

Yields: 6 | Total Time: 45 minutes

Ingredients:

1 cup almond flour
1/4 teaspoon baking soda
1/16 teaspoon of salt
2 tablespoon raw honey
½ cup canned coconut milk, full fat
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla
2 tablespoon coconut oil, melted
1 egg
¼ cup fresh blueberries (fresh or frozen)
2 scant tablespoons cassava flour
1/4 cup slivered almonds

Directions:

Preheat the oven to 350°F and fit a muffin pan with 6 muffin liners.
Next, in a small bowl, whisk together the dry ingredients: almond flour, cassava flour, salt, baking soda.
In a separate medium-sized bowl, whisk together the wet ingredients: honey, coconut milk, vinegar, vanilla, melted coconut oil, and eggs.
When the wet ingredients are fully combined, add the dry ingredients to the wet 1/2 at a time, stirring in-between. A batter will form. Once no clumps remain, fold in the blueberries gently.
Using two spoons, scoop the batter into muffin liners until they are about 5/6 of the way full. Top each muffin with a sprinkle of slivered almond and then bake for 25-35 minutes, until a toothpick comes out clean when inserted into the middle. Set on cooling wrack to cool 10 minutes.

Featured

Paleo Banana Bread with Cacao Nibs

Full body exhaustion. That is what I feel right now. This winter I've only been skiing twice, which means this Sunday -- a full day on the slopes, at 7°F, hit me hard. It was directly followed, and directly correlated with a craving for chocolate. Chocolate, treats, and all things delicious. (Hey, I deserved it, right? 😁Right.)

That's why it was suuuuch a good thing that I had a double batch of these dainty scones waiting on the counter at home. Chocolate chip scones, to the rescue! That's one knight in shining armor I'll never deny... 😉

I usually don't think of grain-free baked goods as "light" or fluffy. Not at all. But these! That is exactly what they are. And tender, too. The texture? All thanks to the special bags of almond flour and coconut flour that arrived on my door step last week.

When I first heard that the almond flour from Anthony's Goods was being called "pastry grade" I was a tad skeptical (I'm always a skeptic): how could they possibly get the flour soft and fine? Wouldn't it just turn to almond butter? But then... then I opened that first package.

Sure enough, the flour was softer than any almond flour I've ever used. It was almost airy, but still fully of nutty flavor. As soon as I had laid eyes on that almond flour, I realized it was true -- a better almond flour was here! I greedily grabbed for the coconut flour to see if it too was a dream come true. Soft white, the coconut flour was a finer grind than any coconut flour I buy at my local grocer. That's when I knew I had to get baking, right away.

These scones are simple, but they are soooo good. They're soft and buttery and full of chocolate chips -- what more could you want? Oh, and they're crispy on the corners too! Tea time anyone? Don't mind if I do!

Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.

Grain-Free Brown Butter Chocolate Chip Mini Scones

Paleo, Primal, Gluten-Free, Grain-Free | Caitlin Sherwood

Serves: 16 mini scones | Total Time: 45 minutes

Ingredients:

1 cup almond flour
1/4 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons canned coconut milk
1 tablespoon maple syrup
1/4 cup browned butter
1 egg
1/2 cup chocolate chips

Directions:

In a small pot, heat the butter over low heat. Allow the butter to melt, and watch it closely. After several minutes, it will begin to turn to a golden brown color (It will take some time before it starts to change color, but once the change starts, it will go quickly). Once the butter is rich golden color (but not burnt), remove it from the heat. Pour butter into a small heat-safe bowl and set it aside to cool.
Preheat oven to 325°F. In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. In a separate bowl, whisk together the coconut milk, maple syrup, and egg. Carefully test the butter with your finger — if it is cool, add it to the mixture and which to combine (if it is still warm, wait until it is cool, otherwise you will end up with scrambled eggs).
Using a spatula or wooden spoon, fold the egg mixture into the dry ingredients until a dough forms. Fold in the chocolate chips.
Shape dough into two disk shapes, each about 1 inch thick. Place the disks on a cutting board and cut each one into 8 slices (the same way you would cut a pizza or pie). Move the triangle to a cookie sheet lined with parchment paper, and place in oven. Bake for 15 minutes, until scones are golden on the top and edges. Remove from oven and allow to cool for 10 minutes before serving. Store in an air-tight container.