- 2 egg whites, room temperature
- 1/8 cup freeze-dried blueberries (powder)
- 3/8 cup erythritol
- pinch salt
- 1/4 tsp cream of tartar
- 1/2 tsp almond extract
How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside. Continue reading “Blueberry Sugar-Free Meringues”
Oh man it has been a moment since I posted! Sometimes life gets a bit busy though and takes our focus elsewhere, temporarily. But my busyness has passed for now and here I am, ready to share with you all. Because I actually have several recipes I made last month, that I just haven’t got around to posting.
In order to share, I’ve got myself pumped up with the British Baking Show. I am currently re-watching it, curled up with some tea and writing to all you lovely people. I would compare it to an athlete watching game film. It gets me super pumped up to bake and dream up recipes. It also gives me loads of ideas of things I want to make or convert. Plus I learn a ton, because they share things I have never heard of. The only downside, though, may be that I fixate on making something. Like eclairs. I have it set in my heart that I am going to make eclairs. And then my brain spirals with flavors I want to make. Lemon meringue. Sweet potato cream with a maple praline frosting. Triple Chocolate. White chocolate raspberry. Rose pistachio. Blackberry lavender. Before I get ahead of myself, though, I have to make the choux pastry. I have tried it once, but was not satisfied. But sometimes gluten-free baking takes SEVERAL attempts. So soon (hopefully Thursday or Friday) I will have another go at it.
As you can see, sometimes I get caught up in a flavor. Lemon. I love lemon. I confessed before how I can just nibble on lemon curd. I also adore some lemon paired with blueberry. A while back I posted a recipe for Lemon Blueberry Cookie Sandwiches (click the link and check it out, probably the best vegan cookies I have ever made). I decided to use the combo again in these Lemon Blueberry Scones I am about to share with you. I like them in mini sizes. I typically make large triangular scones, but I really liked the bite-sized one this time. A slight drizzle, adds a touch of sweetness. I would like to try this again, with maybe a lavender infused glaze.
Regardless, I hope you enjoy these. They freeze well. And the flavors can be changed. Maybe a lemon raspberry or lime raspberry. Or a cherry almond. Or a chocolate orange.
Gluten-Free Lemon Blueberry Scones Continue reading “Gluten-Free Lemon Blueberry Scones”