I received an advanced review copy of this book from Victory Belt Publishing.
My Review:
Every Last Crumb is a fantastic cookbook for those who are interested in the paleo/primal lifestyle but still want to indulge in a treat every once in a while and do some baking. The book has a wide range of recipes, from those that are quick and easy recipes to those that require more experience with baking techniques.
One of my favorite things to indulge in on St. Patrick’s Day is Irish Soda Bread and I was looking for a grain free version of this bread. I was so glad to receive Every Last Crumb and find a soda bread recipe among the chapter on “Specialty Breads.” The bread was so delicious that I liked it better than the traditional soda breads one can buy at the grocery store.
Some of the other chapters in the book are dedicated to muffins, classics breads, biscuits and scones and even crackers. The publisher is generously allowing me to share the recipe for the Gingerbread Scones so that my readers can enjoy a sampling of the delicious recipes that are included in the book. I made the scones and they were relatively easy to make and were great warmed with a dab of grass-fed butter and paired with a good cup of tea. I also like the variations of different toppings that can be used with this recipe. If you make a batch, be sure to stop back and let me know what you think of the recipe!
Gingerbread Scones:
Prep time: 15 minutes
Cook time: 38 to 40 minutes
Yields: 6 scones
Dairy free, Grain free, Coconut free
These delightfully fluffy and cakelike scones are absolutely perfect to make for breakfast or just a typical Sunday morning.
Ingredients:
288 grams blanched almond flour (about 2 cups)
88 grams potato starch or sweet potato starch (about ½ cup), plus more for the pan and dough
2 teaspoons ginger powder
2 teaspoons ground nutmeg
2 teaspoons ground allspice
½ teaspoon baking soda
Grated zest of 1 orange
112 grams (½ cup/1 stick) semi-chilled salted butter or 88 grams (½ cup plus 1 tablespoon) room-temperature Spectrum vegetable shortening
120 grams coconut palm sugar (about ¾ cup)
1 tablespoon molasses
¾ teaspoon orange juice or lemon juice
2 large eggs
Directions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and dust it with potato starch.
2. In a mixing bowl, whisk the almond flour, potato starch, ginger, nutmeg, allspice, and baking soda until blended.
3. Add the orange zest and stir to mix through.
4. Cut the butter into the flour mixture until small pea-sized clumps form.
5. In a separate small bowl, whisk together the sugar, molasses, orange juice and eggs.
6. Pour the wet ingredients into the flour-butter mixture and mix until well combined.
7. Shape the dough into a ball and place it on the prepared baking sheet. Pat out the dough into a circle, about 6 inches in diameter and 2 inches thick. Pat the top and sides with potato starch.
8. Bake for 38 to 40 minutes, until firm to the touch and golden brown. Cover with foil halfway through baking to prevent it from burning.
9. Allow to cool on the pan. When completely cool, slice into 6 wedges and serve. Store at room temperature in a sealed bag or container, or freeze for up to 3 months.
Variations:
Glazed Gingerbread Scones:
In a small bowl, mix together 1 cup powdered coconut palm sugar, 2 tablespoons water, and 1 teaspoon orange oil/extract or vanilla extract until well combined. Drizzle the glaze over the cooled and cut scones.
Crackle-Top Gingerbread Scones:
Sprinkle 1 tablespoon coconut palm sugar on the dough before baking. This will give the scones a molasses cookie−style crust.
For more recipes and information about the author visit her website: brittanyangell.com
thebookbindersdaughter.com 