If you have been a regular reader of this blog, you know that I caution against eating sugar, as it creates a variety of health issues over time. However, I tend to soften up a bit over the holidays because there are treats everywhere we turn. So…I would much rather you eat a healthier treat than a treat loaded with white sugar, white flour, and who knows what else. To be truthful, the same is true in my own home. I have a kid. I can’t tell her “Bah! Humbug! No treats!” Well, I suppose I could…but the truth is, the kid inside of ME wants a treat now and again too. So when we bake holiday treats, we are careful with our ingredients. Whenever possible, I use stevia, a natural sweetener which has no calories and NO effect on blood sugar whatsoever. However, stevia can be a challenge to bake with. You only need a tiny amount of stevia to every cup of white sugar, so the volumes are not the same.
A great place to start is with scones. Scones don’t need to be sweetened in the same manner that cookies or cakes do, so they are very forgiving. (Granted, the recipe below also calls for chocolate chips and candy cane sprinkles…but if you’d like some less-loaded scone recipes, check out our cookbook, Pink Kitchen SCONES. You’ll find tons of great recipes using stevia!)
Chocolate Chip & Peppermint Scones
2 c. barley flour (*Gluten-free friends can substitute flour of their choice; this changes consistency slightly)
2 tsp. baking powder
4 packets NuStevia
¼ c. coconut oil, softened
1 c. coconut milk (or your favorite milk)
1 tsp. natural peppermint flavor
1 c. chocolate chips (organic if possible)
3 natural candy canes, crushed, or candy cane sprinkles
Mix dry ingredients well.
Mix in oil.
Add liquid ingredients and chocolate chips.
Place on a round sheet pan which has either been lightly oiled or has a sheet of parchment paper on it.
Shape into a flat round circle, about 2 inches high.
Sprinkle candy cane pieces on top.
Bake at 350 degrees F until firm to the touch (check after 30 minutes – may take up to 60 minutes depending on your oven, and the kind of milk you use). When cool, cut into either 6 or 8 pieces.