(don't want to read the boring stuff? click here for the recipe!)There's a few differences, the two big ones being the blog(welcome!) and the partnership with tastemade.
I'm not going to lie, signing a contract with a network is a scary deal, but I figure I don't make any money anyway, so in that sense I have nothing to lose - not that money is and ever will be a motivator for me. Tastemade has a whole bunch of tools and resources I hope that will help me succeed with reaching people.
So why am I doing this? if not for the money? well you might not know this about me but I used to be a failed dieter and a binge eater. Don't believe me? check out this picture
This all happened in 2012, and I feel that being in the clear for 2 years now I'm definitely not out of that "90% of people who lose weight gain it all back in 5 years" shadow. This statistic haunts me every day - I have watched my real-life inspirations gain weight back and I don't want to be one of those people.
One thing I do know for sure, is if you want to be successful in this game one of the most important things you can do is to re evaulate your relationship with food - not to restrict, not to control, but to genuinely develop a passion for treating your body well and to enjoy food and not fear it. My recipes are not about diets or cutting calories, they are to show that even healthy food and light baking can be enjoyable, indulgent and comforting.
Now for the good stuff!
Fall means 3 things to me; I can finally stop feeling guilty about not using my barbeque, Victoria BC's 8 months of solid rain is beginning(eat your heart out, Seattle!), and pumpkin EVERYTHING!
Pumpkin isnt really served sweet in Australia, and it took me a few years to get used to pumpkin pies and pastrys when I came to Canada, but I am now throughly converted! I'm not team PSL but I do like the occasional pumpkin scone at starbucks but when I discovered they are almost 500 calories a pop I was flabbergasted!
Then again.. a scone is basically butter and sugar..
So did I succeed in lightening up this tea time fall favourite? try it out and let me know!
| Pumpkin Scones with whipped maple butter Makes 8 scones Serving: 1 scone, 157cal, 8 fat, 18 carb, 4 protein (not including maple butter) Scones 1 cup plain white flour 1/2 cup quick oats 3 tbsp ground flax seeds* 6 packets stevia (or equivalent*) 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp cloves 1/4 tsp nutmeg 1/2 tsp cinnamon 3/4 cup pumpkin puree 1 large egg* 1/2 tsp vanilla extract 1/4 cup butter (+1/4tsp salt if butter is unsalted) (in cold chunks) Preheat oven to 400 degrees farenheight Combine all the dry ingredients and cut in the butter until the mixture holds together when firmly squeezed but releases easily In a seperate bowl combine the pumpkin, egg and vanilla and add to the dry ingredients Turn out onto a heavilly floured surface and knead in flour until the mixture can be formed into a disk about 1.5 inches thick, cut scone into 8 equal wedges and bake for about 12 mins until scone is firm to the touch. Let cool slightly on a rack. Serve warm or cold. Whipped maple butter 1/4 cup butter or margarine 1 tbsp maple syrup In an immersion blender cup or small bowl with a whisk add ingredients and beat until butter is light and fluffy and maple syrup is combined. Store in fridge. *Substitutions replace flax for flour or oats 4 tbsp of sugar to replace stevia replace egg for egg substitute or egg white you could also use whole wheat flour (it tastes like ass but hey thats just my opinion) |
I think its important to note that when you cut out butter and flour like I have in this recipe you lose a bit of the crumbly dryness of a scone - these scones are quite moist but they are still true to tradditional scones in the sense of the crust and the stuble sweetness. If you want a more "spiced scone" flavour you could purchase pumpkin pie spice or increase the cloves and nutmeg in this recipe. I think even a little bit of ginger (1/2 tsp or so) would give these a great kick!
Maybe its because I live in Canada but pumpkin and maple syrup are a match made in heaven! I think whipped maple butter needs to live in my fridge at all times! seriously try the maple butter, I made mine with light margarine and it was delicious. I think a little bit of cream cheese would be divine on these scones too!
After making these I wrapped them tightly in clingfilm froze half of them for next time I have a hankering and kept the rest on my counter for consumption.
Bring on fall and comforting warm fall recipes!
Love life and your body!
-Toni
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