The holiday season is here. Family, friends and co-workers drop by with cookies or cakes, family gatherings feature sugary confections and rich dishes. Before you know it, it feels like you’re literally surrounded by food – some of it quite unhealthy.
Of course, there’s nothing wrong with indulging now and then; but the holiday season encompasses several weeks, and it’s all-too-easy to find yourself on the snack-time “naughty list” every day.
To help resist this temptation, why not surround yourself and your loved ones with bone-healthy treats instead? That’s what these three mouth-watering recipes are all about – scrumptious, pH-balanced snacks that are free of sugar and gluten, and so quick and easy you can make plenty to share. Then you’re giving a gift that not only tastes delicious, but also helps others overcome temptation, even through the holidays.
So let’s get right to the recipes!
1. Zesty Scones
pH Balanced
8 Servings
These lemony scones are full of nuts and cranberries. They have a festive appearance and delightful texture.
Ingredients:
- 2¾ cups almond flour
- ½ teaspoon baking soda
- 3 tablespoons virgin coconut oil
- 2 eggs
- 2 tablespoons almond milk
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup pecans, chopped
- 2 teaspoons honey
- ⅓ cup dried cranberries
Directions:
- Place the almond flour and baking soda in a blender or food processor. Whirl 2 tablespoons of the coconut oil into the flour and baking soda, making sure the oil is well incorporated.
- In a large bowl, whisk together the eggs, almond milk, lemon juice and zest, and honey. Then stir in the almond flour mixture and mix well. Fold in the cranberries and pecans, and refrigerate dough for about 15 minutes to chill it well.
- While dough is chilling, preheat oven to 350°F and line a cookie sheet with parchment paper.
- Remove dough from fridge, form it into a ball, and place it on a board or work surface dusted with almond flour. With your hands, shape the dough into a rough 6”x6” square, then cut it into quarters to form four squares. Cut each square in half diagonally, forming two small triangles per square.
- Using a pastry brush, coat the top of each triangle with melted coconut oil, and place each triangle on the cookie sheet (use a spatula to keep scones from losing their shape). Bake for 15 to 18 minutes, or until scones are golden brown.
2. Fruity Muffins
pH-Balanced
8 Servings
With walnuts, strawberries, and blueberries, these muffins are full of sweet fruity flavor, nutty crunch, and plenty of antioxidants.
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Ingredients
- ⅓ cup plain yogurt
- 2 tablespoons virgin coconut oil, melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1¾ cup almond flour
- ½ teaspoon baking soda
- 3 eggs
- ¼ cup diced fresh strawberries
- ¼ cup fresh blueberries
- ¼ cup walnuts, chopped
Directions:
- Preheat the oven to 350°F. Use a pastry brush to oil eight of the muffin cups with the melted coconut oil.
- In a blender, place all the liquid ingredients except the eggs, and place the dry ingredients on top of the liquid. Whirl on low for about 15 seconds, and then add the eggs and whirl on low speed once again for another 15 seconds. Increase speed to high, and whirl until ingredients are just combined (about 20-30 seconds). Do not over-mix, or your muffins will be tough.
- Place the batter in a large mixing bowl and fold in the berries and walnuts, and distribute batter among the eight oiled muffin cups. Bake for 15 to 18 minutes, or until a toothpick comes out clean.
- When muffins are done, allow them to cool about 5 minutes before running a knife around the edge of the cups to loosen the muffins. Then turn muffins out onto a piece of parchment paper.
3. Crunchy Cupcakes
pH-balanced
12 Servings
You will love these naturally-sweetened alternatives to sugary commercial cupcakes. The dates give the cupcakes a moist sweetness that makes them taste “naughtier” than they are.
Ingredients:
- 1 ½ cups almond flour
- ½ cup honey
- ½ cup virgin coconut oil, softened
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 cup almond milk
- 1/4 cup dates, chopped small
- 1/3 cup sunflower seeds, raw
- 2 eggs
Directions:
- Preheat oven to 350℉. Mix the softened coconut oil, eggs, milk, vanilla, dates, and honey on medium speed of a stand mixer. Turn to low speed and add the almond flour a little at a time, and then add the baking powder.
- Place cupcake papers into a 12-cup muffin tin and scoop about ¼ cup of batter in each lined cup. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.
Celebrate Healthy Bones Throughout The Holidays
Isn’t it good to know that holiday baking can be healthy for your bones? Putting together holiday treats and meals can be a celebration of healthful eating with recipes like these, and with the variety of festive dishes you’ll find in Bone Appétit, the Save Our Bones cookbook.
The wide variety of recipes in Bone Appétit lends itself to all occasions, all year long. With over 200 recipes for main dishes, appetizers, soups, desserts, and much more, you’re sure to find many options for this time of year.
How about Chocolicious Waffles (pg. 7) and Fruit Medley (pg. 10) for a holiday breakfast or brunch? Warm your guests with a steaming pot of Carrot Ginger Soup (pg. 42) or Curried Pumpkin Bisque (pg. 47), served with a side of Split Second Turkey Salad (pg. 62).
For entertaining, you can serve a spread of bone-healthy appetizers like Vivian’s Veggie Quesadillas (pg. 30), Zucchini Minis (pg. 36), and Whimsical Wraps (pg. 35) filled with asparagus, tomatoes, and quinoa.
And don’t forget dessert! Even sweet treats can be a part of a bone-smart diet, such as Spiced Apple Cake (pg. 125), Chocolate Banana Pudding (pg. 131), or Gingerbread Cake (pg. 124).
And that’s just the beginning!
Eat Your Way to Stronger Bones!
Discover over 200 mouth-watering bone healthy recipes for breakfast, smoothies, appetizers, soups, salads, vegetarian dishes, fish, and plenty of main courses and even desserts!
With Bone Appétit, you can enjoy making holiday meals and baking gifts for loved ones knowing that you’re contributing to their bone health, not undermining it.
Enjoy bone-smart holiday cooking this year, and don’t forget to share!
Till next time,
With your recipes, I would really love to see the nutritional value. I am type 1 diabetic and count carbs for my food intake so I know how much insulin to dial up in my pump. Thx
We understand, Carla, and we’re working on that 🙂
The scones are great, but avoid a big mess by using a fork to shape the dough directly on the parchment lined baking sheet [I sprinkled parchment with almond flour but that may not have been necessary]. Cut with a knife as directed, and don’t try to separate. they break apart easily after baking.
I prefer baking powder to soda. Does that change the pH?
thank you
Carol, baking powder is actually baking soda with some other ingredients added, like cream of tartar and sometimes cornstarch. It isn’t as strong as baking soda; it only has about 1/3 of the leavening power. Basically, you can replace one teaspoon of baking soda with 1 tablespoon of baking powder, and it won’t alter the pH in any significant way.
Eggs and milk? I do not think they are healthy ingredients. There are very delicious vegan dessert recipes that I would think you would have used using cacao powder, coconut shreds, etc!!
Mary, almond milk is vegan and if you follow a vegan diet you can use flax eggs as a replacement to the eggs in the recipes 🙂
Your recipes sound great except for one thing, every single one is made with almond flour I am really fed up with recipes that always contain nuts there are many other flours out there that could be used. I would like to see more of these in the coming year. You always have great info but this one thing would make me very happy Merry xmas and happy new year.
I totally agree with you about the almond flour. I developed kidney stones and almond flour is extremely high in oxalates. So now when I see almond flour listed as an ingredient, I scroll by. I would really like to see a recipe without any type of almond.
Lyn, please check out my answer to Diane.
Diane, you can replace the almond flour with a gluten-free flour blend.
The rule of thumb for gluten-free flour substitution for almond flour is a 1:2 ratio. For instance, if the recipe calls for two cups of almond flour, you’ll need about one cup of a gluten-free flour blend.
Thank you for the recipes and all the information regarding improvements needed to improve bone health.
Regards Veronica
You’re welcome, Veronica!
Thanks for recipes. Plan to try some of them.
Merry Christmas everyone!!
You are welcome, Joyce, and I hope you enjoy the recipes!
Hi Vivian,
I recently ordered some products but I never received them. I am 42 years old and recently diagnosed withe osteoporosis. My doctor handed me my osteo prescription. I never filled it out. I was tempted to use it once because I had so much pain in my hips and wrist. I am such in need tof use your products. I don’t mind loosing the first money but I need to be reassured that If I placed another other I will received the products. I am very encouraged now by your advices/messages.
Please help. I am in need.
Happy Holidays!
Hi Cathy,
Please check your inbox for a message from Customer Support, where these issues are typically handled. We will make sure you receive what you ordered. 🙂
We have a nut allergy in our home. Is there a substitute for the almond flour that would provide the same taste and texture?
Hi Kam,
You might try blending raw sunflower seeds in your blender to make a similarly textured and nutrient-rich flour. Sunflower seed flour is gaining popularity among those who avoid both nuts and wheat. 🙂
These recipes would be even healthier if you substituted egg replacer for the eggs. Eggs have cholesterol, saturated fat, and animal protein which can get into your joints and cause arthritis. Make these fun foods which are healthy as well!
Thank you for thinking of those of us who are gluten free. The scones sound delicious. I will use hemp milk as I am dairy free and most other ‘milks’ contain CARAGEENAN which is an intestinal inflammatory.
I ordered your free bone building kit, but I never received it. I read and love your e-mails, and have tried any gluten free recipes . I need all the bone building ideas I can find. Thanks for giving me so much.
Sorry Vivian. Had a complete blank wrote Alison instead of Vivian. Must be the silly season!,
Hi everyone . Lovely sounding recipes. Why can’t we use Spelt flour? I understand it to be Alkaline and much cheaper and easier to use than almond flour?. Would appreciate any suggestions. Thank you Alison for all your ideas.Eve
Hi Eve,
Thanks for chiming in! Spelt contains gluten, so almond flour was used in these gluten-free recipes.
I tried to make the crunchy cupcakes. The batter is very runny and so the cupcakes do not turn out well. They were very wet and mussy. I believe the ingredient quantities are incorrect. Has anyone had these turn out correctly? Vivian could you please send an updated and correct recipe for the Crunchy cupcakes?
Thanks!
I recently ordered the save our bones book. Is it possible to have an online version sent?
Hi Debbie,
Please check your e-mail for a message from Customer Support, where these issues are typically handled. 🙂