For anyone who knows me, you know I love my weekends. They are the cherished space where my family gathers and takes a collective exhale. During this time of year, our schedules slow (except during soccer season), our days are spent outside, and our mornings always begin with something yummy to eat.
My boys, especially Jacob, live by what comes out of the kitchen. I am asked daily what they will be eating, and I am often surprised about how strong their feelings towards food can be. We are a family making radical transformations in our diet (more on this next week), and having my children play an active role in their food is important to me.
As the spring season is now thoroughly upon us, fresh and easy meals are the ones that we love to both cook and eat. This weekend will see two of my favorites hit the Saturday brunch table: Orange and lavender scones and baked eggs with herbs.
Baked eggs have been all the rage lately, just search those two words on pinterest and you will see what I mean. I am a fan of the egg cup baked in muffin tins for a quick weekday breakfast, but come Saturday morning I like my eggs served up extra special. Fresh eggs, cream (we either use raw cream or coconut cream), herbs and parmasean cheese bake together to create a yummy and healthy treat. I layer ramekins with a tablespoon of cream, three eggs, and top it off with herbs and cheese. Bake in a 350 degree oven until set, and serve with a slice of toast.
As for those scones, well we have a new recipe that has recently crossed our path that my boys can not get enough of. Elana’s chocolate chip scones are a favorite in my house, and I do not hear the end of it if ever I run out. Almond flower, grapeseed oil and a touch of agave nectar combine with chocolate chips to create a low sugar, high taste combo.
For Spring, however, I wanted something with a touch of orange and a hint of lavender. We took Elana’s original recipe and added in orange zest, lavender blossoms, and coconut oil to give it just the right spring feel. Of course, you will need to be careful about little hands stealing your scones and crawling off to eat them in their entirety. This seems to be a common problem in our household, and may account for why they disappear so fast.
Orange, Lavender Scones
adapted from Elana’s Almond Flour Cookbook
2 1/2 cups blanched almond flour (we grind our own from blanched almonds in the food processor)
1/2 tsp sea salt
1/2 tsp baking soda
1/3 cup coconut oil – melted
1/4 cup agave oil
2 large eggs
1 tsp lavender blossoms
1/4 cup orange juice
Orange zest from one orange
Preheat the oven to 350. Line baking sheets with parchment paper.
In the bowl of an electric mixer, combine your dry ingredients together. In a seperate bowl, whisk together the coconut oil, eggs, agave nectar, orange juice and orange zest. Add to the wet ingredients until just combined. Fold in the lavender blossoms. Drop the batter in scant 1/4 cups 2 inches apart, onto the baking sheets.
Bake for 12-18 minutes, until golden brown. Allow to cool for 30 minutes on the baking sheet and serve with honey/lavender whip cream (just whip your cream with a tbsp honey and 1/4 tsp of lavender blossoms)
** Please note that these scones are not traditional in their sweetness. They are made with a small amount of agave nectar to keep the sugar content down. For added sweetness, you can dust the top of the scones with sanding sugar before baking. If you want to make a more traditional scone, simply add the orange juice, lavender blossoms, and orange zest to any traditional recipe.
What would eggs and scones be without a bit of tea? I love to use fresh or dried herbs to make my own teas, and this combo actually can go from my dresser drawers (sachets), to my tea cup. A little roobios, lavender, chamomile and spearmint combine for a blend that smells delicious and tastes just as good.
The boys call it their weekend cocktail, and it works to begin the day as well as to end it.
For the boys, Saturday mornings are always craft time. This was a tradition that was started years ago, and admittedly was a way for Joel and I to get a little extra sleep. With Landon here, that is not a real possibility any more, but Jacob and Elwood still love coming downstairs to see what awaits them to create.
Last weekend saw boxes, shells, and elmers glue. The boys made a whole collection of treasure boxes to give to friends (and keep for themselves), and it kept their little hands busy almost through until lunch.
Of course, one always needs to be careful about those sneaky little brothers. They are notorious for stealing your shells while happily eating your scones.
Wishing you many blessings, in whatever celebrations are taking place in your home this weekend.
I am joining Linda at Creative Friday . Lot’s more Spring goodness to be found!