Pumpkin & Pomegranate

Ok, admission time. I made these berry biscuits a few days ago, but have yet to post the recipe for a couple of reasons:

1. They are good, but are not something I would necessarily feed to others. Ok, I’d feed them to most of you, but that is because I know you all appreciate my healthy food and don’t expect it to taste like the stuff that isn’t good for you. I appreciate that, because really…if the REALLY healthy stuff tasted JUST as good as the other stuff, then we would just eat the healthy stuff right? We don’t generally just go around pouring toxic crud into our bellies for the sheer joy of it, so usually it is because we like how it tastes. Ok, so these are called “biscuits” because the ONLY sweetness is the berries. I like them with my coffee in the morning, and they remind me of a moist scone.

2. The photo I took is an utter monstrosity. Here, let me explain myself.

I tried to fix it…maybe Lomo?

Um…Night Vision?

Ok so my set up at home is less than stellar. I have a decent point and shoot camera. Better than decent since it was my father’s camera before it was mine. He is an “amateur” photographer who has been doing photography as a “hobby” for longer than I have been breathing, and has built not 1 but 2 darkrooms, owns one of those GIANT photo printers, and is FABULOUS at taking photos. Has he taught me anything? Yes, however I like CLOSE UPS, and this camera (as he has told me over and over again) does NOT do extreme close ups. I keep trying though, hoping that maybe there will be some shift in reality and the lighting will hit the food just right, and my photo will be this incredibly masterpiece. Not so. Especially when I am TOO CLOSE and have CRAPPY lighting. Total food photo fail.

That is my sad photo. It is blurry. I had to use the flash because I don’t have a good lighting set up, and I do most of my cooking at night. My cookie sheet was 20 kinds of gross (and still is), I was not Martha Stewart anal retentive when I spooned in the batter, so it got smeared all over the nifty silicone pan. So this is why I have been so quiet the past few days. You really want the recipe now don’t you? Yeah…well I’ll give it to you anyway, because even if these don’t look too appetizing they are really pretty good if you want a non-sweet breakfast bread. Plus, they are seriously loaded with protein.

Who wants to try one? Bueller?

Berry Biscuits

Ingredients:

• 2 C. Blanched Almond Flour
• 1 C. Quinoa Flour
• 2 tsp. Baking Soda
• 3/4 tsp. Sea Salt
• 1.5 tsp. Cinnamon
• 1 tsp. Ground Ginger
• 4 Large Pastured Eggs (Or Backyard Eggs)
• 1 T. Vanilla
• 1/4 C. Virgin Coconut Oil, melted and then let cool slightly
• 1 C. Frozen or Fresh Blueberries
• 1 C. Chopped Strawberries

Method:

1. Preheat oven to 350° F.
2. In a large bowl, whisk together the Almond and Quinos flours.
3. Sift in the baking soda, salt, and spices, and whisk together all the dry ingredients.
4. In a separate bowl, lightly beat the eggs and vanilla.
5. Pour the egg mixture over the dry ingredients and stir to combine.
6. Slowly add the melted coconut oil to the mixture being very careful not to cook the eggs in the batter.
7. Once fully combined, gently fold in the berries.
8. Use an oiled muffin tin, or a silicone mold and full the cups to the top.
9. Bake for 25-30 minutes or until a sharp knife entered into the center comes out clean.

Makes about 8-10 Muffins