A Crafty Gourmet's Version of The Spunky Coconut' Persimmon Scones

A few weeks ago, one of my favorite bloggers, The Spunky Coconut posted an incredible recipe for Persimmon Scones. I'm a huge fan of persimmon, which is why I made a Vegan Persimmon & Cranberry Cheesecake for Thanksgiving. I'm also a fan of persimmon for all of its health benefits, specifically its ability to treat gastrointestinal inflammation and hemorrhoids. We've also been seeing a significant resolution in our daughter's "lung heat" since she's been eating more persimmons.

I decided to try making her Persimmon Scones, but since I'm avoiding almond flour right now, I decided to substitute sunflower seed flour. Also, the recipe seemed to call for a bit too much sugar for my taste so I reduced the sugar. Finally, I didn't have psyllium husk powder, so I used ground flax seeds. The scones or cookies, which ever you prefer, turned out very well, so I'm sharing the recipe with you! This recipe is vegan, grain-free, nut-free and paleo friendly.

The Spunky Coconuts Persimmon Scones 
(A Crafty Gourmet Remix)
Dry Ingredients
1 cup sunflower seed flour
1/3 cup coconut flour
1/4 cup coconut flour
1 tbsp ground flax seeds
3/4 tsp baking soda
1/2 tsp vanilla

Wet Ingredients:
1/2 cup coconut oil, melted
2 tbsp water
1/4 tsp vanilla liquid stevia

1 large ripe Hichaya or 2 ripe fuyu persimmons

Process:
1. In a bowl, mix all dry ingredients and then using a mixer add in wet ingredients. You can also use an "S" blade on your food processor to do this as well.

2. Using an ice cream scoop, scoop out dough onto a sheet of parchment or Silpat mat and press down in the middle to create a little pool for the persimmon

3. Peel the persimmon and mash with fork to create a puree

4. Using a spoon, place puree into the dents in the scones

5. Bake for 12 minutes at 375 degrees

6. Let cookies rest for 10-15 minutes. The Spunky Coconut recommends you freeze them to let them harden.

7. Enjoy!

5 Delicious Guilt Free Sides for Your Thanksgiving

Thanksgiving doesn't have to be a binge-fest on unhealthy calorie laden foods. It can be an opportunity to enjoy delicious, healthy and fun dishes! Today I'm sharing with you 5 delicious sides that are gluten-free, dairy-free, & sugar-free that you enjoy guilt free.

5 Delicious Guilt Free Sides for Your Thanksgiving

1. Lemony Swiss Chard with Sesame-Garlic Salt
Ingredients:
1 bunch of Swiss Chard
1 tbsp duck fat or coconut oil
2 tsp of Selina Naturally Sesame Garlic Salt
Juice of 1/2 lemon

Process:
1. Chop Swiss Chard and rinse
2. Heat oil in pan and add wet chard      
3. Squeeze lemon juice and add salt
4. Saute for 8 minutes
5. Enjoy!

Simple Green Beans Side: A Twist on Green Beans Almondine

I get really excited about my weekly CSA box. I order the largest box to save me time from going grocery shopping on the weekend. This week's box came with a pleasant surprise: green beans!

I absolutely love green beans. I find them to be surprisingly sweet, and the crunchy texture (if you don't overcook them, which I can sometimes do) satisfies my occasional cravings for chips! Besides being yummy, green beans also good for you! According to traditional Chinese medicine, green beans have a whole lot of benefits. They are detoxifying for the liver, which when toxic can cause acne, anger, and back pain. They are a great source of anti-oxidants too! I'm a fan of the traditional Green Bean Almondine, but am allergic to almonds, so I came up with this recipe as a tasty substitute.

Green Beans Sunflowerdine
Ingredients:
1lb green beans
2 tbsp oil (I used sunflower oil, but you can use olive or coconut)
2 tbsp sunflower seeds
1 tbsp lemon juice (you can use less if you like as well)
2 tsp Celtic Salt

Process:
1. Throw beans in boiling water and cook until desired texture (I cooked for about 6 mins because I like mine crispy)
2. Mix beans, oil, lemon juice, and salt in a bowl
3. Serve with Baked Wild Salmon

Don't forget about the two contests I currently have going on!
Juil Sandals
The Spice House Gift Box