HomeAnd it starts all over! How was the weekend? Ours was good. Lots of teaching & family time. We had our special facebook Body Pump launch at the gym on Saturday afternoon, which great! The music in the new release is really fun. There were four of us that taught (I’m in the upper right, not sure why this picture is so fuzzy…)
Josh’s parents also arrived Saturday night and we have been enjoying their company ever since. Josh’s Mom brought me a HUGE new supply of Trader Joe’s goodies (based on many of your suggestions). On Sunday morning, I continued my love affair with Trader Joe’s Peanut Flour and made up Peanut Butter Flour Breakfast Biscuits. I started with Alton Brown’s scone recipe & adjusted as needed:
Ingredients:
- 1 1/4 cups peanut flour
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 4 teaspoons baking soda
- 6 tablespoons butter (smart balance, earth balance, etc)
- 3/4 cup milk (cows, almond, soy, etc)
- 1 egg (or 1 tablespoon flax mixed with 3 tablespoons water)
Directions:
Heat oven to 375 degrees.
In a large mixing bowl, combine flours, baking powder and sugar. Mix well. Cut in butter. In a separate bowl, combine milk with beaten egg then add to dry ingredients. Drop by heaping tablespoon full on a baking sheet.
Bake for ~17-18 minutes.
These are light and delicious!
And now- for the winner of the peanut butter flour chocolate chip cookie giveaway:
LEA from Healthy Coconut! Send me an email (itzyskitchen at gmail dot com) with your address and I will get your prize out to you!
Have a good Monday!
Posts
0 comments:
Post a Comment