When it comes to breakfast, I'm pretty predictable. I typically enjoy two eggs and fruit, mostly berries, and a coffee. I would eat eggs any time of the day, but I almost always need and crave them to kickstart my day. Scrambled is my go-to, but if I need to make it quicker, I cook one in the microwave. If you want to learn my little secret, it takes just a tiny bit of trial and error to not have it explode on you. All microwaves vary, so this is the fail safe method that I use:
- Spray/grease small bowl
- Crack egg and break the yoke
- Microwave on Power 2 for 2:20
This is the setting for my particular microwave, which is a 5-year-old Whirlpool Gold. If the egg is a bit too runny, try adding another 20-30 seconds, still at power 2. When done, add a pinch of salt and douse with Cholula Chili Garlic hot sauce - it's better than the Original flavor.
But this blog post is NOT about eggs - it's about the time I craved something a little different. Today, it was blueberry scones, especially after my neighbor generously gave me a couple of extra pints. Determined to create something fun but not let them go to waste and MY WAIST, I decided to make them grain-free, which feels a lot less guilty.
These are great for entertaining at brunch! I also got to try my new Lodge Cast Iron Wedge Pan. It did not disappoint! I love how it keeps all of the scones separated. I'm excited to also use this pan for a frittata recipe - but that's another post...
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/3 cup almond milk
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- 1/2 cup fresh blueberr ies
- Preheat the oven to 350˚ F. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla.
- Mix the dry ingredients into the wet ingredients and stir until combined. If the mixture is dry, add a few more drops of almond milk. Gently fold in the blueberries.
- Scoop batter evenly into the wedge pan.
- Bake for 20-25 minutes until golden brown.