Low Carb Blueberry Scones ~ adapted from Brian Speaks.com

Scones are best served with a hot beverage, typically black tea. While there's nothing that can compare with a traditional scone, these are an excellent substitute for a lower carb option. 

3 c almond flour
2 large eggs
1/4 c honey
1/3 c melted butter or coconut oil
1 c frozen blueberries

Preheat oven to 350. Grease baking sheet with coconut oil or line with sil-pat.

In a large bowl, whisk eggs well. Add melted butter while stirring constantly then add honey and mix very well. Stir in almond flour and gently fold in frozen blueberries. Drop batter evenly onto baking sheet making approximately 10 scones, flattening the tops slightly with your fingers.

Bake 20 minutes. Cool 10 minutes before removing from baking sheet. Serve warm with lots of butter. These are best eaten the day they are made, but will reheat fairly well in a 400 degree oven for 8 minutes. Store any extra scones loosely covered at room temperature for 3 days maximum.

Yield 10 scones.
Information per scone: Calories: 325. Carbs 16g. Protein 9g.

Flag Slab Pie ~ adapted from delish

3 pints fresh strawberries, stems removed and sliced in half

1 pint fresh blueberries

2 T cornstarch 

1 package refrigerated pice crusts
1 egg

Preheat oven to 400. 

Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator. 

Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate. 

In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil  and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.

Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.

Grilled Pineapple Skewers

1 fresh pineapple, peeled, quartered and cut into 1/2 inch chunks
2 T dark rum (or 1/4 t rum extract)
1 c real maple syrup
1/4 c fresh blueberries
1 pint vanilla ice cream
8 skewers
8 fresh pineapple leaves, for garnish

In large bowl, mix rum and maple syrup. Toss pineapple chunks in syrup mixture and thread, alternating with blueberries, onto skewers. Brush fruit with syrup and grill 2 to 3 minutes per side or until softened. Remove from grill and cool to room temperature.

Scoop ice cream onto 4 plates or shallow bowls. Stand 2 pineapple leaves in ice cream and plate with 2 pineapple skewers. Drizzle with remaining syrup. Serve immediately. Serves 4.

Chef's Note: To reserve pineapple leaves, cut from fresh pineapple and place in a bowl of water until ready to use.

Blueberry Crumb Cake ~ Adapted from The Pioneer Woman Cooks

Cake
1/4 c plus 1 T butter, softened
3/4 c sugar
1 egg
1/2 t vanilla
2 c flour
2& 1/2 t baking powder
1/2 t salt
1/4 c half & half
1/2 c milk
2 to 3 c fresh blueberries

Topping
6 T butter
1/2 c sugar
1/2 t cinnamon
1/2 c flour
1/4 t salt

2 T sugar to add after baking, optional

Preheat oven to 350°.

In medium bowl, combine flour, baking powder, and salt; set aside.

In large bowl, cream butter and sugar. Add egg and vanilla; mix until combined. Add flour mixture and milk (with half&half) alternately in three additions until incorporated. Gently fold in blueberries until evenly distributed.

Spray a 9 x 13 inch baking pan with non-stick cooking spray. Pour in cake batter and spread until even.

In third bowl (or using the empty bowl from the flour mixture), combine topping ingredients and cut together using a pastry cutter. Sprinkle over top of cake.

Bake cake 40 to 45 minutes, or until golden brown. Sprinkle last 2 T sugar over cake immediately after removing from oven, if desired. Store loosely covered at room temperature.

Serve warm as dessert with ice cream or as breakfast with softened butter or unsweetened whipped cream. Serves 12.

Chef's Note: Who am I kidding? I didn't need any ice cream or whipped cream, I just ate it warm right from the pan!