blueberry oatmeal scones

I have a deep love for scones… they’re amazing. The texture, the ability to make endless flavor options. They’re delicious and so fun to make. I am constantly running through scone flavor ideas and although this flavor combination seems simple, the flavor and texture is unmatched.

They’re gluten free, plant based, and crazy low in sugar. But they sure as heck taste like “the real deal.” You’re going to want to eat the whole batch.

Blueberry Oatmeal Scones

1 1/2 c almond flour

1 c gluten free oats

1/4 c tapioca flour

2 flax eggs

4 T aquafaba (liquid/brine from garbanzo beans)

1/4 c coconut oil

1/4 c maple syrup or honey

Pinch of pink salt

1/2 c wild blueberries

Mix dry ingredients together in a stand mixer. Add in wet, while mixing on a low speed. Fold in blueberries and pour batter into a baking sheet with a silpat mat do it doesn’t stick. I form a large circle. Bake at 350 for one hour.

Let cool completely beside cutting and serving.

That’s it! 8 simple ingredients for some amazing scones that you will be wanting to make over and over. You can always use this recipe as a base and add in other berries, chocolate, nuts, etc. get creative! And be sure to tag me on Instagram when you bake these!

EASY RAW GLUTEN FREE VEGAN CAKE POPS

You may have seen on my Instagram that we recently celebrated our daughters fourth birthday! She loves cake pops, so I wanted to create some that were a little more health conscious, while also leaving out the foods that we have issues with in our house (gluten, dairy, eggs).

while I think these are a healthier option compared to a traditional cake pop, and they are free from refined sugars, they do have maple syrup and dates. But they are a better choice than other recipes and certainly better than store bought!

I think you guys are going to really like this recipe. when I posted a photo of them on stories, you wouldn’t believe how many replies I got asking for the recipe!

They are:

easy to make

only 8 simple ingredients

made with REAL foods

refined sugar free

sweet and satisfying

soft and chewy

and absolutely a hit at parties!

I hope you love these. Remember to use #naturallychelsrecipe on Instagram so I can see your creations!

healthier cake pop recipe

2/3 c soft, pitted dates

1 c almond flour

1 1/2 sprouted walnuts

1 t almond extract 

1/4 c coconut oil

1/4 c coconut butter 

1/2 t pink salt

1/4 c maple syrup

“icing”

1/3 c melted coconut butter 

1/4 c melted, and cooled coconut oil

1/2 T maple syrup

optional: beet root powder for color

Add everything except icing ingredients into a blender or food processor, and mix until you have a semi-doughy texture.

roll into balls and pop in the freezer for 5 minutes. take out and stick a cake pop stick in them. put back in the freezer.

add all your icing ingredients to a small bowl and mix well. dip or drizzle over cake pops. store in the freezer, or fridge if you are going to eat them quickly!

3 GREAT KOMBUCHA SECOND BREW RECIPES AND TIPS

so you’ve brewed your batch of kombucha, but now it’s time for the second fermentation. this is the fun part of brewing kombucha. this is when you take your brew and make it delicious, customize it to be whatever you want. there are so many flavor options, and I love getting creative here. you can also use the second brew to make it more or less effervescent, something I love to get to control because I prefer mine a little mild in that area (otherwise it will give me a stomach ache!).

so I am here to share my personal favorite recipes for kombucha, my go to’s! along with some tips on the process of the second brew.

how to second brew:

once your brew passes the taste test, take out the SCOBY and about a cup or so of the kombucha to use for your next batch. using a metal funnel (I use mine form the kombucha shop that has a strainer inside it) pour into long neck glass bottles.  you can also reuse store bought kombucha bottles.

now they are ready to be flavored and stored for the second brew.

recipe #1 adaptogenic berry booch

mix the following into each individual bottle of kombucha

1/2 t maca powder

2 T mixed berries (my favorite combo is blackberries and blueberries or raspberries)

*best used with the raspberry tea!

recipe #2 super-food booch

mix the following into each individual bottle of kombucha

1 t spirulina

1/2 t wheatgrass

1/4 t chaga mushroom powder

*best made with black tea or a combination of black and green teas

recipe #3 lemon ginger berry booch

1 t fresh sliced ginger

1 t fresh lemon juice

2 T blueberries

*best made with black tea r a blend of black and green teas

tips on second brew

  • use long neck, swing top bottles for more carbonation
  • store flavored booch bottles in a warm dark place for 2-3 days before moving to the fridge
  • test the pH and flavor by a taste test to know when the booch is good!
  • clean your bottles with a bottle brush warm water and vinegar
  • do not leave your bottles too long or in heat higher than 78 degrees- it is uncommon, but they could explode!
  • use 2-3 T of fruit, herbs, and veggies

the second ferment is pretty simple and fun! get creative with herbs, veggies and fruits! use #naturallychelsrecipe on Instagram if you try these recipes, tips, or if you have any more questions for me!