I’m a big believer in everything happening for a reason. Whether it was a heartbreak, a great job, a not so great job, where I’ve lived, where I’ve traveled, or the accomplishments I’ve rocked up until today. But above all the people that have come in and out of my life. Every person, and each of the relationships I’ve had served some sort of purpose, or at least that’s what I keep telling myself. Don’t get me wrong, there are a handful of these “relationships” that I wish went in another direction, but lucky me they didn’t.

Truth is if I had lived my life differently, made different choices, I would have missed out on so much. I’m sure I wouldn’t be any prettier, and I can’t tell if I’d have less grey hair because the blonde hair dye covers that up, lottery winner maybe (insert winky face here). But again with more truth, I love every bruise on my heart, every lesson learnt, every stumble and every fall because without them I wouldn’t be who I am today.

Holy feelings batman… must be the hormones typing.

And on that note let’s take a quick turn into recipe town, just make sure your chef hat fits nicely on top of that crown.

Ingredients:

1 cup almond flour
1/4 cup Coconut flour
3 tbsp coconut sugar
1 tsp. baking powder
1/4 cup almond milk
2 tbsp. coconut oil (no need to melt)
1 egg
Zest of 1 lemon
2/3 cup blueberries (I used frozen)
1/4 tsp. salt

Preheat your oven to 350 then line a baking sheet with parchment paper and set aside.

Next in a large bowl toss in everything (minus the blueberries) then beat with a hand mixer on low until dough is formed. If you find it a bit too dry add a little more almond milk. Now add the blueberries and then mix together with a spatula until completely combined.

Place your dough onto the lined baking sheet and form into a disc, kind of like a small pizza. Cut into 8 even wedges then sprinkle with a bit more coconut sugar if sweet is your thing.

Once you have your wedges cut, into the oven they go for about 20-25 minutes or until golden brown. I lathered mine with a big spoonful of Crofter’s sugar free blueberry jam.

PS these are on the crumbly side, but what scone isn’t??? AND these would be amaze balls with some sort of blueberry glaze, no wait a lemon one. Mmmmmmmm lemon glaze would be sooooooooooooo good.

Happy eating!!!!