2 cups all-purpose flour
½ teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cubed
2 eggs, beaten
1/3 cup plain Greek yogurt
½ teaspoon almond extract
1 cup finely diced peaches
Vanilla Almond Glaze:
1/4 cup Justin’s Vanilla Almond Butter
¼ cup powdered sugar
2-3 tablespoons milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.
Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.
To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.
Why shouldn’t snacktime be special? But also simple to prepare and wholesome, because special doesn’t have to mean over the top. This Crunchy Banana “Roll” is sure to prompt even the hangriest snacker to crack a smile. And then throw some elbows on their way to grabbing their share of the best afternoon snack ever.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
2 cups all-purpose flour
½ teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cubed
2 eggs, beaten
1/3 cup plain Greek yogurt
½ teaspoon almond extract
1 cup finely diced peaches
Vanilla Almond Glaze:
1/4 cup Justin’s Vanilla Almond Butter
¼ cup powdered sugar
2-3 tablespoons milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.
Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.
To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
