Now it's REALLY Official...I've Moved

I've become one of those people who moves their blog over to Wordpress.

Please visit me at www.Friskylemon.com

Please make sure to update your bookmarks (Dad) and Google Readers (The one reader I have that isn't in my family).

Thanks!

Allison

AllisonNichols.HC@gmail.com

It's Official

I have business cards. I'm trying to be professional and transfer my blog over to wordpress and thus to my new URL...but I'm failing...so please excuse my lack of posts...I'm trying to be a grown-up...

Carrot Cake Breakfast Treat

My new favorite breakfast item is in the form of a delicious Oh She Glows Carrot Cake Scuffin. Of course, I doctored the recipe to make it paleo friendly, and the results were, I dare say, amazing.

Paleo Carrot Cake Scuffins

Ingredients:

1 cup almond flour
1/2 tsp baking power
1/4 tsp sea salt
1.5 tsp pumpkin pie spice

2 tbsp coconut oil

1/4 cup pure maple syrup

1 tsp pure vanilla extract
1 egg

1/2 cup unsweetened shredded coconut

1.5 cups shredded or grated carrots

• 1/4 cup raisins
1/4 cup chopped walnuts

I combined the dry ingredients and then neglected to follow the rest of Angela's well laid out instructions...mostly because I was being a little bit lazy. Everything turned out okay in the end.

I shredded the carrots,

and combined everything in one bowl. The original recipe called for 1/2 cup oats, but I replaced these with shredded coconut to give the scuffins a less soupy consistency. I also reduced the maple syrup from 1/2 cup to 1/4 cup for less sweetness.

I scooped six scuffins on to parchment paper.



I topped them with shredded coconut and baked at 350 for about 25 minutes.

mmMMMmmm...carrots.

We prepared a Saturday morning breakfeast:

Scuffins, scrambled eggs and tiny plums with neon insides


We ate outside in the sun.

Chester wanted some. He didn't get any.