Weekend Jumpstart Series Part 3: Paleo Scones

Welcome to Fall, we hope there is a little breeze in the air, the leaves around you are turning beautiful colors, and you are getting into the swing of school schedules. Before we get deep into the fall how about we tackle a comfort food that will be a great treat for our kids throughout the fall and winter–SCONES! Who doesn’t love a good hot Scone? (Moms know it goes great with our morning fuel—COFFEE)
Before we get to the video + recipe, we would like to thank Autism Live and Well Amy for making this happen and of course the awesome Lisa Ackerman for bringing some practical, easy recipes into our lives.
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We also wanted to encourage you in your journey through diet changes–we know it can be challenging and it can feel overwhelming. There is hope and it will be worth it. Here is a wonderful report from our Florida TACA Chapter recently:

“Last week at TACA Florida Coffee Talk, a mom shared that after 2 weeks starting the Gluten Free Casein Free diet, her son said his first words ever: cookie and I love you!  Now after few months on the diet, he repeats all kinds of words and he requests more things….”

We are so happy for your family!

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So take a few minutes, watch the video and try a new recipe this week.
We think you are going to LOVE it!
Post pictures on your social media and tag TACA in your picture and use the hashtag: #TalkAutismDiet 

Paleo Chocolate Chip Scones:

**With any recipe make sure you are reading the labels of your ingredients and substitute anytime you need to in order to meet the specific needs of your family.
Ingredients
 ½ cup coconut flour
 ¼ teaspoon sea salt
 ¼ teaspoon baking soda
 ¼ cup shortening
 ¼ cup honey
 4 large eggs
 ½ cup (about 3 ounces) dairy and soy free chocolate chunks, coarsely chopped
Instructions:
1. In a mixer combine coconut flour, salt, and baking soda
2. Pulse in shortening, honey and eggs
3. Stir in chopped chocolate by hand
4. Scoop batter onto a non-bleached parchment paper lined baking sheet
5. Bake at 350° for 10-14 minutes
6. Cool and serve (or freeze)
Yield: 6-8 scones – freezes wonderfully!

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Go have a wonderful weekend
Team TACA

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