Blueberry Scone Pie

My old time favorite made healthy! Loved baking and eating scones back in the day but they were filled with refined flour and sugar so I have created a healthier version, recipe as follows.


1 egg
•1/4 cup coconut oil
•1/4 cup xylitol
•1/4 cup almond milk
•1tsp vanilla
•1 cup oat flour
•1/2 cup almond meal
•2Tbsp cornstarch or arrowroot powder
•1/4 cup unsweet shredded coconut
•1 tsp baking powder
•3/4 cup blueberries

Preheat oven to 350ºF and line 9″ round pan with parchment paper. With electric hand mixer beat egg, coconut oil, xylitol, milk and vanilla until well combined. In separate bowl combine remaining ingredients except blueberries until well combined. Add dry to wet and beat until well combined. Fold in blueberries carefully (if you use frozen berries, thaw out, rinse and pat dry before folding in). Press batter into parchment lined dish (it may not go all the way to edges) and bake 35-40 minutes. Makes 8 servings

220 calories | 22g carbs | 15g fat | 4g protein




Chocolate Peanut Butter Banana Chia Pudding


I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓

•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4 banana
•1/4Cup chia seeds
•Frozen Raspberries

Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡