Remember the scones I made last week? Well my sister called me up last night to tell me that she was baking them. Naturally I was excited becaise Lindsay doesn’t willingly bake anything. EVER. So I was like, damn those must have been some real good scones. Only to soon find out she was forced to make them for her classmates at school. Should have known. So she calls me and says “The dough isn’t becoming dough-y.” Good Lord. She then proceeds to tell me she substituted regular flour for the almond flour. I told her she was an idiot. A little harsh, I know. She then sends me a picture of the final product later on and tells me “They actually turned out pretty good…because we added butter and sugar.” Fail. Just when I thought I was helping spread paleo to the world.
If you’re doing the 21 Day Sugar Detox, or if you’re not, you need to make these. I’ve been pretty much obsessed with them this week. They are dangerous. I have to tell myself to limit myself to one at a time or things get out of control real quick.
I was watching the Chew yesterday because I’m kind of obsessed with that show lately. And the whole episode was about food blogging! How cool is that? It even had a segment about making your pictures of food look better. Which I am in need of. It even gave you tips for photographing food in restaurants. Although people already think I’m weird for taking pictures of my food when dining out, so I’m not sure using the menu as a light reflector will really help my cause. I feel bad for my future husband.
I think I need to invest in some better props. It’s kind of sad when you go to the store solely to find things to put in your food pictures and not actually use. One time my sister tried to use one of the plates I use for taking pictures for real eating. Wtf?! She obviously doesn’t get this stuff. Hopefully watching that episode of the Chew will make me a better food blogger. But most likely not. Don’t get your hopes up.
Ok so plantain chips may just be my new favorite snack. Especially with this dip. I actually ate the leftover dip with a spoon straight from the bowl. But no one saw that.
- 2 semi-brown plantains (the browner, the sweeter)
- 2 tbsp coconut oil, melted
- 1/2 cup canned pumpkin
- 1 tbsp sunflower seed butter
- 1 tbsp coconut butter
- 1 tbsp honey
- 1 tbsp almond milk
- 1/2 tbsp cinnamon
- Pre-heat oven to 350.
- Peel plantains and cut into small chips (about 1/4 inch thick).
- Put chips in a ziplock bag with coconut oil and as much cinnamon as you like (I probably used around a tablespoon) and shake bag until chips are evenly coated.
- Place chips on a cookie sheet lined with parchment paper.
- Bake for 15 minutes, flip, then bake for an additional 15 minutes.
- For the dip, mix together pumpkin, sunflower seed butter, coconut butter, honey, almond milk and cinnamon (I put mine in the fridge to chill while the chips finished baking).
- Dip the chips and eat them. Duh.