Have I told you that I have a HUGE sweet tooth? Well, I do. I love chocolate. I love cake. I love cupcakes. I love ice cream. I love candy. I’m the only one of my siblings that has this serious addiction to SUGAR. When my mom was pregnant with me, she went through a whole baking phase — she learned how to make homemade cakes for her and my father to enjoy. I wonder how many cakes she consumed while she was pregnant with me… but anyway, I blame my addiction on her, hehe 🙂
I finally made a trip to Trader Joe’s to pick up some essential items. Another thing about this whole Paleo thing is that it gets crazy expensive! I refuse to make trips to Whole Foods because…. just because they are ridiculously overpriced. So I go to Trader Joe’s, hoping that they will have what I need. I picked up a package of their almond meal – similar to almond flour, but not as fine. Only $3.99 for a lb! (Seems expensive for a baking item and especially when compared to flour, but this is a pretty good price as almond flour can cost about $8 a lb)
The chocolate chip scone was the perfect mixture of sweet and salty. I tried it right when it came out of the oven. YUM.
Note: The best way to keep leftover almond meal is to put it into an airtight container and freeze.
Bjorn gives this: 2 thumbs down – it tasted too healthy for him. Here’s how our conversation went:
Bjorn comes home from work, starving for dinner, grabs the tupperware container with the chocolate chip scones.
Me: Do you like it?? It’s so good isn’t it???
B: No, it’s gross! What is that? Why is it so salty?
Of course I enjoyed it and I’m sure you will, too. I just love his reaction to some of the stuff that I’ve been making… 🙂
Chocolate Chip Scones
- 2 1/2 cups almond meal
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips (recommend using at least 70% cacao)
- Preheat oven to 350 degrees.
- In a large bowl, combine almond meal, salt, and baking soda. In another bowl, whisk together coconut oil, honey, eggs, and vanilla.
- Stir wet ingredients into dry ingredients and mix until well combined. Fold in chocolate chips.
- Drop batter on pan using an ice cream scoop. Keep the scoops about 2 inches apart on the baking sheet.
- Bake for 15 minutes or until golden brown.