cranberry sauce scones

I think it is a tragedy that every holiday season, globs of delicious cranberry sauce are thrown wastefully into the garbage. Cranberry sauce is one of those feast accompaniments that no one really knows what to do with once the meal is over and the leftovers are consumed. But that is all about to change.

Put the garbage cans away, and save that cranberry sauce!

Have I got a great leftover recipe for you. You’ve stepped it up this year, avoided the canned crap, and made your own delicious nutrient dense cranberry sauce. Now, don’t you dare go throwing that creation away. Instead, whip up a batch of these delicious scones and keep the merriment going! Fresh out of cranberry sauce? You can make a fresh batch using THIS recipe. It’s not just for turkey topping anymore. Once you’re done baking these scones, you can mix the rest in with fresh grass-fed organic (or coconut) yogurt. You can add some to a salad for a sweet and tart burst of flavor. The possibilities are endless. You’ve gone anti-can, now take it up a notch and impress the family with some new tricks up your sleeve.

Introducing, Anti-Can Cranberry Sauce Scones. A real crowd pleaser this holiday season….

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[recipe title=”Cranberry Sauce Scones (GF)” servings=”8″ time=”40 min” difficulty=”easy”]

WHAT YOU NEED:

  • 1 cup almond flour
  • 2 TB coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 2 TB cold grass-fed butter or ghee (I used Paleo Butter)
  • 1 large pastured egg
  • 1/2 cup homemade cranberry sauce (make sure you get plenty of cranberries in there)
  • 1 TB apple cider vinegar
  • 1 TB maple syrup or raw organic honey
  • 1 tsp vanilla extract

ingredient notes HERE

WHAT YOU DO:

  • preheat oven to 350 degrees
  • mix almond flour, coconut flour, baking soda, spices, and salt in a medium bowl
  • now, break your butter into bits and work into the flour until you have a crumbly flour mixture
  • in a separate bowl combine egg, cranberry, vinegar, maple syrup, and vanilla
  • pour wet ingredients into dry and combine until you have a sticky dough
  • stick dough into the fridge for 20 minutes to make it easier to work with
  • now flatten it out on a baking sheet like a big thick pancake
  • cut into 6 even triangles and separate (at least 1/4 inch between them)*
  • bake for 25-30 minutes until lightly browned and a toothpick comes out clean
  • ENJOY! Eat fresh out of the oven with some butter or let them cool and enjoy with your morning tea or coffee

*the dough will be pretty wet, so you can also just roll them into balls and flatten them out like biscuits [/recipe]

Thanksgiving is over, which means it is officially CHRISTMAS TIME (and time for a whole new batch of holiday recipes)! We kick off the season with our annual family Christmas tree hunt. We got ourselves a winner…. What are some of your favorite holiday traditions? 

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By | 2015-03-31T13:40:11-08:00 November 30th, 2014|Breakfast, Recipes|0 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

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