S2 EP2: Paleo Vegan Gluten Free Scones + Accepting Your Quirks

In this episode of "Eat with Intention TV", Cassandra Bodzak shares a vegan, gluten free recipe for berry scones that she makes utilizing Bob's Red Mill Paleo Flour and discusses the power of fully embracing your quirks so that you can live a life that (fully) lights you up!


Ingredient list + click to shop links for your convenience:

1/3 cup melted raw extra-virgin coconut oil
2 cups of Bob's Red Mill Paleo Flour
3 tablespoons date sugar
1 tablespoon baking powder
pinch of salt
1 cup culinary lite coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup organic blueberries (fresh at farmer's market or grocery store)
1/2 cup organic strawberries

1. Preheat your oven 375 degrees and grease a small baking sheet (or scone pan) with 1 teaspoon coconut oil. Set aside.

2. In a medium mixing bowl, combine all the dry ingredients and mix throughly, breaking up any clumps. Add the melted coconut oil, coconut milk, vanilla extract, almond extract and mix thoroughly, and then fold in your fresh berries. (The batter should be thick like cookie dough)

3. Roll the batter into the ball, place it on the greased baking sheet, and then press down to make a 2-inch thick disk (or use a cupcake pan like I do in the video). Bake for 11 to 13 minutes, or until the edges crisp and fork comes out clean when inserted. Set aside and cool for fifteen minutes.

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