Linzer Tart Scones

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Tender and crumbly scones are hands down one of my favorite treats to bake. I also love a traditional linzer tart cookie with its sweet jam filling and nutty almond crunch. Let’s combine the two and while we are at it make them sugar-free. Perfect with a warm beverage these cinnamon laced triangles with a touch of jam are simply the best. Linzer tart scones are actually a remix of a recipe I have been baking for nearly 30 years with an aim to make them healthier. Small changes like eliminating sugar make a big difference in improved health over time. Selected for the Steviva Blogger Recipe Challenge here is what I did.

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Sugar-free with a big boost of protein from almonds and almond flour these scones get their sweetness from all natural Fructevia. Fructevia looks just like granulated sugar, but with twice the sweetness a little goes a long way. Did you notice how brown these scones are? That’s because fructevia bakes up just like sugar with all the golden goodness. Not only that these scones are tender and flaky with lovely crunchy, crumbly almond bits. What’s not to love about a healthy-full of flavor-jam topped scone? Tender, sweet, flaky, nutty….sounds a lot like me!

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While I loved them warm from the oven the truth is the flavors are even more fantastic the next day. Like a linzer tart the cinnamon, almonds and zest meld together and the jam just sinks into the dough. Unlike other sugar-free sweeteners the Fructeviva leaves no aftertaste. It’s super clean and a total healthy win. Even my brother, the doctor, approves. He explained that using products like Fructevia helps to reduce inflammatory processes on the body.

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Here is the quick drill on mixing up a simple batch of scones. Whisk the dry ingredients together; cut in the butter until crumbly. Then whisk the wet ingredients together.

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Make a well in the center of the dry ingredients and pour the wet in. Blend the two just until the dry ingredients are moistened. Knead the dough 3 or 4 times and pat it into a circle right on the baking sheet. Edge with the almonds and fill a small indent with your favorite sugar-free jam. Raspberry is traditional, but I used blackberry here.

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Linzer Tart Scones

1 cup unbleached all-purpose flour

1/2 cup white whole wheat flour

½ cup almond flour

1 ½ tablespoons Fructevia

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. grated orange zest

¼ cup cold, unsalted butter

2/3 cup half-and-half

1 egg

2 to 3 teaspoons no sugar added jam or whole fruit preserves

Heat oven to 400ºF. Line baking sheet with parchment paper. In large bowl, combine flours, fructevia, baking powder, salt, cinnamon and zest; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto well-floured surface; knead lightly 4 times. Pat or roll dough into 8” circle on prepared baking sheet. Sprinkle edge with almonds. Cut into 8 wedges; do not separate. Make an indentation in each scone with tip of your index finger; fill with ¼ teaspoon of jam. Bake 18-20 minutes or until edges are golden. Cut through scones. Serve warm.

Nutrition Facts
Servings: 8
Per Serving % Daily Value*
Calories 210  
Total Fat 12.4g 16%
Saturated Fat 5.5g 28%
Trans Fat 0g  
Cholesterol 43mg 16%
Sodium 206mg 9%
Potassium 271mg 6%
Total Carb 21.1g 7%
Dietary Fiber 2.3g 8%
Sugars 0.6g  
Protein 5.5g  
Vitamin A 9% · Vitamin C 1%
Calcium 10% · Iron 8%
*Based on a 2,000 calorie diet

Thanks Steviva for sharing your products with me. Quite a learning opportunity to know that all natural Fructevia bakes up just like sugar, tastes delicious and will lead me to better health.

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The Chosen One & Quinoa 3 Ways

img_3180Earlier this month I received a most flattering email from Chosen Foods. You may recall  the brand for the avocado oil featured in my funfetti zucchini bread. Chosen Foods promotes a healthy, conscious and happy lifestyle and feels Good Grief Cook fits in with the company’s philosophy. How could I resist a collaboration with a brand I already love and one so kind to seek me out with such nourishing words:
“We love sharing our products with inspiring influencers (like you!) in the health and wellness space.” Well, Chosen Foods you inspire me to get in the kitchen.

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This first recipe is for my brother, Louis. He is a huge Rutger’s University football fan and spends quite a bit of time tailgating. It’s unfortunate that we have a genetic predisposition to high cholesterol and heart disease, so I thought he could benefit from a new and improved heart healthy artichoke dip that he could share with all the Big Red fans.

Artichokes, shallots and jalapeño get a quick roast in avocado oil and then bathed in a creamy avocado oil mayo dressing including the usual parmesan and fresh lemon plus a crispy topping of toasted nutty quinoa instead of heavy butter drenched bread crumbs. BTW-the avocado oil mayo mixed with a little fresh lime juice is also perfect in your favorite Mexican elote corn recipes.

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A Better Roasted Artichoke Dip

1 (12 oz.) package frozen artichoke hearts

¼ cup sliced shallots

2 jalapeno peppers, seeded and sliced

1 tablespoon Chosen Foods Avocado Oil

¼ teaspoon kosher salt

½ cup Chosen Foods Avocado Oil Mayo

¼ cup mascarpone cheese or low fat cream cheese

1-tablespoon fresh lemon juice

½ cup plus 2 tablespoons freshly grated parmesan cheese

2 tablespoons toasted Chosen Foods 100% Organic Royal White Quinoa*

Heat oven 450F. Line a small baking sheet with foil. Toss artichoke hearts, shallots and jalapenos with avocado oil and spread out on baking sheet. Sprinkle with salt. Roast for 25 minutes; cool slightly. Transfer mixture to food processor and pulse 6 or 7 times to chop artichokes. Reduce oven temperature to 375F. Meanwhile, in a bowl whisk mayo, mascarpone and lemon juice. Stir in ½ cup parmesan and artichoke mixture; spoon into a small ready to serve baking dish smoothing the top.

Bake for 15 minutes. Mix remaining 2 tablespoons of parmesan cheese with toasted quinoa and sprinkle evenly over top of dip. Return to oven and bake 10 minutes more or until artichoke dip is bubbly. Cool slightly before serving with whole grain crackers.

*To toast quinoa: Heat oven to 375F. Toss 1 cup of quinoa with 1 tablespoon of avocado oil; spread out on a baking sheet. Bake for 5 to 8 minutes or until quinoa is golden brown. Cool and store in a jar in the refrigerator.

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Up next is a recipe inspired by my nephew, Cole. Cole runs cross-country and loves quinoa. Quinoa is an energy packed, high protein seed that is the perfect food for the athlete in all of us. Simmered or toasted it can be used in everything from appetizer to dessert. Cole is also known to like a bit of heat, so Chosen Foods Spicy Sesame Oil is just what this salad needed. I am a huge fan of ordering salad dressing on the side. Nothing worse than an over-dressed soggy salad, so since I don’t know how you like your salad I advise following the recipe as written and then add more of the dressing to your taste.

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Quinoa Fruit Salad with Miso Honey Vinaigrette

Miso Honey Vinaigrette

2 tablespoons honey

1 tablespoon white miso paste

1/2 
tablespoons grated fresh ginger

2 tablespoons seasoned rice wine vinegar

2 
tablespoons freshly squeezed lime juice

2 tablespoons Chosen Foods Avocado Oil

1/2 teaspoon Chosen Foods Spicy Sesame Oil

freshly ground black pepper

Quinoa Salad

1
 cup Chosen Foods 100% Organic Royal White Quinoa

1 tablespoon Chosen Foods Avocado Oil

1 ½ cups water

1 
plumcot (hybrid fruit of plum and apricot) or nectarine pitted and diced

1/2 
cup dried tart Montmorency cherries or dried sweetened cranberries

4 scallions, thinly sliced

1/2
 cup honey sesame cashews (I buy at Trader Joe’s)

In a small bowl, whisk together honey and miso until smooth and blended. Add vinegar, lime juice, and ginger. Drizzle in 2 tablespoons avocado oil and spicy sesame oil, whisking until well combined. Season with pepper. Set aside. Stir quinoa and 1 tablespoon of avocado oil in a large skillet over medium heat until golden and nutty. Add water; bring to a gentle simmer. Reduce heat and simmer, covered, for 15 minutes, or until liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff quinoa with a fork. In a large bowl toss quinoa with pluot, dried cherries and green onions and half of the vinaigrette. Top with cashews. Pass remaining vinaigrette./recipe]

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Okay, here is where I get a little crazy with what I think is a genius gluten-free tiramisu breakfast cup. With the flavor of bittersweet espresso, a creamy layer of mascarpone and a sprinkle of “super food” extra dark chocolate it is the perfect pick-me-up. Next time I might top it with a few fresh berries to round out the food groups. Add a little “spirit”coffee liqueur or marsala to the mix and this could easily become dessert instead of breakfast. All you gluten-free, tiramisu loving folks you are welcome!

Quinoa Tiramisu Breakfast Cup

2/3 cup water

1 teaspoon instant espresso powder

1/4 cup Chosen Foods 100% Organic Royal White Quinoa

1 teaspoon vanilla

1 tablespoon raw agave or honey

2 tablespoons mascarpone cheese

2 tablespoons plain Greek yogurt

1 tablespoon shaved dark chocolate

In small saucepan, stir water, instant espresso, quinoa and vanilla until espresso is dissolved. Bring mixture to a gentle simmer. Cook, covered, for 20 minutes or just until liquid is absorbed and quinoa is tender and moist. Remove from heat and let stand 5 minutes. Add 2 to 3 teaspoons of agave (sweeten to your taste) and fluff with a fork. In small bow, mix mascarpone, yogurt and 1 to 2 teaspoons of agave until blended. Layer half the quinoa in serving glass. Top with half the cheese-yogurt and half the chocolate. Repeat layers.

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Thank you Chosen Foods for sharing your goodness with me. Can’t wait to try those chia seeds and cooking sprays, but until then let me remind you all that avocado oil has that fabulously high smoke point which is best for roasting the end of summer harvest.

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