Archive of ‘Breakfast’ category

Lemon Lavender Blueberry Scones {Grain Free, Wheat-Free, Dairy-Free}


This week I’ll be sharing some Breakfast recipes that I’ve made over the last week. With Spring peaking through the clouds (and rain) it’s nice to be able to sit down on the weekend to a good, healthy breakfast after a week of quick (or non-existent) breakfasts during the work week. 

Last weekend I shared my Wheat-Free, Dairy-Free Sugar-Free Waffle recipe and today I’m making history both on the blog and in real life (kinda).

I have never made Scones. Ever.

I may have eaten one or two in my life. I’m not a scone person – I’m not sure why. They just didn’t appeal to me. Maybe because they’re a weird baked good – not a biscuit, not a cookie, not a muffin.. a weird combination of the three perhaps. I also felt like they were heavy and would sit in my stomach all morning long feeling sluggish. However, I discovered this recipe using coconut flour and almond meal and thought it was about time I tried them out.

Let me begin by saying they smell delicious. They looked delicious – and they taste pretty darn good. I was intrigued by the title and then the addition of loose leaf tea. A little while ago I received a package from Tea Sparrow after being asked to review their product. It’s a monthly tea program where you are sent teas to try, and then you can buy the ones you like from different companies. I don’t drink any caffeine, no pop or coffee but I will have a cup of tea every now and then.  The teas were delicious, and a great idea for those tea lovers in your life. I was even more excited when I realized I could use the tea in baking as well. It makes for a fragrant and delicious flavouring in baked goods – and in these scones. 


One of my favourites from my package was the Organic Lavender Earl Grey from Rishi Tea. There was also Strawberry Champagne, Organic White Rose and Organic Chai Rooibos. All equally delicious and soothing to sip. The packaging is also lovely – it came in a  box lined with paper tissue and each tea comes in a re-sealable package with information and instructions on steeping the tea.  


 If you’re a scone lover – or have never made them before like me I would definitely suggest giving it a try. These would be great for a brunch or upcoming Easter or Mother’s day. 

I adapted the recipe slightly as I found the original recipe was a bit too moist resulting in a crumbly and soft scone. You want them to be sturdy and crumble, with a browned top and sides.

lavendaer sconescon


Scones go well with Tea – naturally. 

Lemon Lavender Blueberry Scones {Grain Free, Wheat Free, Dairy Free}
Serves 8
A scone for breakfast or a treat with tea.
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  1. 1 1/2 cups almond meal
  2. 1 cup coconut flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1 Tbs. loose Lavender Tea - pulsed in food processor, or chopped up into small pieces
  7. 1 heaping tablespoon coconut oil, in its solid state
  8. 1/2 cup coconut palm sugar
  9. Zest from 1 lemon
  10. 3/4 cup unsweetened almond milk
  11. 3/4 cup fresh/frozen blueberries
  12. 2 teaspoon turbinado sugar, to top the scones
  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper or a silpat and set aside.
  3. Combine the almond meal, coconut flour, baking powder, cinnamon, loose tea and nutmeg in a mixing bowl. Whisk together to combine fully.
  4. Add the cold coconut oil to the dry ingredients using a pastry cutter and work into dry ingredients.
  5. In a smaller, separate bowl, combine the coconut sugar and the lemon zest. Use the pastry cutter to blend the lemon zest into the sugar until the sugar is fragrant and slightly moist. Whisk this sugar into the bowl with the almond meal mixture until fully combined.
  6. Add the milk, and using a spatula, mix thoroughly until the entire mixture is evenly moistened. Your mixture might still be a bit crumbly, and this is okay. It will come together as you handle it a little more.
  7. Gently fold in the blueberries.
  8. Transfer the dough to the parchment-lined baking sheet and shape it into a ball. If your mixture was still crumbly, it should come together a bit more now as you gently press the pieces together.
  9. Once you've shaped a ball, press the dough down into a disk approximately 10 inches in diameter and 1 1/2 inch thick. Using a knife, cut the disk into eight even wedges, like a pie. Sprinkle the tops of the scones with turbinado sugar.
  10. Bake the scones until they have browned and become crispy and golden brown on the outside, but are still slightly crumbly on the inside, 20-25 minutes.
  11. Remove the pan from the oven and allow the scones to cool on the baking sheet for several minutes. Using a spatula or a knife, pull the segments apart from one another. Serve and enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
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Wheat-Free, Gluten-Free, Dairy-Free Waffles


This past Tuesday just happened to be International Waffle Day – the same day I decided to make a big ol’ waffle breakfast for Adam before he left for work. 

I had received a package of Pancake Mix from GoGo Quinoa along with some of their other products and really wanted to use their mix to try and make waffles. The difference between waffle and pancake recipes is usually more eggs and flour in a waffle recipe – so I decided to add an extra egg and an extra 1/2 cup of the pancake mix to the batter to use it in the waffle iron. 


I was happy to see that their product – like all of their products – is vegan and wheat/gluten free. The ingredients for the pancake mix include organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, Xanthan gum, Baking soda and baking powder. I was happy to see there wasn’t any added sugar in the mix either. You can also use any milk/milk alternative as well. 

I used to think everyone felt ‘sick’ after eating breakfast foods like pancakes or waffles because they were just ‘unhealthy,’ before learning of my own allergies/food intolerances that include corn, wheat and dairy. After trying alternative flours and mixes for waffles and pancakes I can say my stomach is satisfied and happy. I also like that the mix is whole grains instead of white flour. 

I cooked them on medium heat on my waffle maker, for about 3-4 minutes each. They were crispy on the outside and soft on the inside like a belgium waffle would be. They’re definitely filling too, one or two waffles is plenty topped with lots of fresh fruit. 

WafflesWafflesYou can find GoGo Quinoa online, or at London Drugs, Superstore and HomeSense. 


Wheat-Free, Sugar-Free & Dairy-Free Crepes

berries crepesAlright. 

Now that I’ve had a minute to breath after the Canada vs. USA game (woohoo!), shall we talk the weekend?

Last weekend I wanted to make a ‘real breakfast’ for Adam and I before he headed off for a week away for work. His new job will have him flying a lot more, so our weekends together will be a little more exciting than the ol’ bowl of cereal. (oh yea, and he just started a new job! lots of exciting things happening over here)

I was craving waffles, but quickly changed my mind to crepes when I realized we hadn’t had them in over a year..maybe two. Plus, crepes are more fun. 

After my gift of flours for valentine’s day I had lots to work with, so I decided to try a wheat-free crepe using the Arthur’s Gluten Free Blend. 

These worked perfectly, after a few trial (i.e. sample) crepes, I found the perfect combination of wet/dry ingredients to ensure a thin, rollable crepe. 

Have a great weekend, Canada. See you at 4:30 Sunday morning for our Olympic Gold medal game =)


Wheat-Free Crepes
Yields 10
Thin, crisp wheat-free and sugar-free crepes. Fill with your favourite fruits and fillings.
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  1. 2 Eggs
  2. 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
  3. 2 Cups almond milk
  4. Splash of vanilla
  5. 2 Tbs. water
  6. Coconut oil spray/pam
  1. In medium sized bowl, beat together the eggs, milk and vanilla. Add in flour and beat again until smooth. Add in 2-3 Tbs. water until the consistency is right (you want it to be easily pourable, but not too watered down. Start with 2 Tbs. and add more if needed)
  2. Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
  3. Using a 1/4 cup measuring cup or ladle, pour batter in the middle of the pan and roll the pan from side to side to produce a thin, round crepe.
  4. Cook it for 1 or 2 minutes.
  5. Use a rubber spatula to check edges. Once it is set, and lightly browned on the bottom and bubbly on top switch to a flipper.
  6. Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate - cover until all crepes are ready.
  7. Repeat with remaining batter.
  8. Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
  9. I like to warm up frozen berries to use as my 'syrup.'
  1. A crepe pan works best, but you can definitely make these on a regular non-stick pan. Make sure it is heated well before beginning and be careful when flipping.
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