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Silk’s new Nutchello is the perfect accompaniment to these gluten-free, lactose-free, Raisin Scones and Mocha Breakfast Cookies on this Spring Brunch Party Table!
Well … almost!
Even though Spring isn’t supposed to hit us till March 20th, this past weekend we were graced with 2 gorgeous Spring-like days here in Atlanta. Cool, crisp mornings gave way to sunny, warm afternoons with temperatures almost caressing 70 degrees. Which meant that there was only one thing to do – abandon my 2-coats and spend most of the weekend outside with my daughter and Silk Nutchello!
By the way, have you tried Nutchello yet? We grabbed a couple of bottles of Nutchello when we came across them for the first time at our neighborhood Walmart. Nutchello is Silk’s new dairy free, soy-free, lactose-free, gluten-free, carrageenan-free, nut-based beverage that comes in 3 delicious flavors: Caramel Almond & Cashew, Dark Chocolate & Walnut, and Toasted Coconut & Cashew. Each of these flavors come with no more than 9 grams of sugar and less than 100 calories, per serving!
From catching an old friend’s son’s soccer game to getting lost on the trails, we managed to stay outside for most of Saturday, but, in our haste to enjoy the gorgeous weather, we forgot to fuel up with breakfast and were so thankful for a refreshing afternoon indulgence – our pause button in a plastic cup, if you will – when we took a break on the trails! Clearly Spring fever has fogged my brain because I am not one to ever forget breakfast – or at least, that’s what I thought till Saturday!
Well, Sunday we were determined not to make the same mistake so we started off our day with an (early) Spring brunch party with a couple of hiking buddies!As I am a huge fan of gluten-free and lactose-free breakfast treats that also double as snacks and dessert, I opted to make some gluten-free, lactose-free, Raisin Scones and some gluten-free, lactose-free, Mocha Breakfast Cookies. With a refreshing glass of fruit with coconut whipped cream on the side, as well as Silk yogurt and fruit trifles, this was one filling and fortifying brunch!
Spring Brunch Party-Table Set Up Tutorial:
• I wanted to have a spring-like rustic feel to my brunch table, so I set about decorating it with moss and fresh flowers both of which I picked up at Walmart, along with The Nutchello.
• Then, my daughter had the idea to add some candles to the table and as we had seen these citrus filled glass containers on Pinterest, we set about imitating them by adding sliced limes, lemons, and oranges to tall glass containers which we filled with water and then added a floating candle into. I must say, not only did this arrangement feel “spring-like” but it smelled wonderful!
• As I am a huge fan of gluten-free and lactose-free breakfast treats that also double as snacks and dessert, I opted to make some gluten-free, lactose-free, Raisin Scones and some gluten-free, lactose-free, Mocha Breakfast Cookies to serve.
• We also added some tall wine glasses filled with chopped cantaloupe, honeydew, grapes, pineapple and mango and topped them with coconut whipped cream.as well as Silk yogurt and fruit trifles, this was one filling and fortifying brunch!
• I also added some mini trifle bowls filled with Silk yogurt and assorted berries – which, along with tall, ice-cold glasses of Nutchello, were the finishing touch to one filling and fortifying brunch!
How To Make These Easy, Gluten-free, Dairy-free, Mocha Breakfast Cookies:
- 1/2 cup oat flour, I ground up gluten-free rolled oats in my blender and used that
- 1/2 cup flaxmeal
- 2 teaspoons instant coffee powder
- 1 teaspoon baking powder
- 2 ounces semi-sweet chocolate chopped up, I used 52% cacao
- 1/4 cup coconut oil, melted but not hot
- 3 tablespoons coconut sugar, can also use brown sugar
- pinch of salt
- 1 egg
- 3/4 cup raisins, soaked in warm water for 5 minutes
- 1 cup oat flour, I ground up gluten-free rolled oats in my blender and used that
- 1/2 cup gluten-free flour of your choice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 6 tablespoons coconut oil, melted not hot
- 2 tablespoons Greek Yogurt
- Pinch of salt
- 2 teaspoons brown sugar for coating
- Preheat oven to 375 degrres
- Add the oat flour, flax, coffee, baking powder, brown sugar and salt to a bowl and mix well
- Add in the coconut oil, the egg and the chopped chocolate and combine well
- Roll into circles and place on a parchment lined baking sheet
- Bake for 10-12 minutes
- Let cool and enjoy!
- Preheat oven to 425 degrees
- Drain the soaked raisins and add them to a bowl, along with the oat flour, gluten-free flour, baking powder, baking soda, cinnamon and salt and mix well
- Add in the coconut oil and Greek yogurt and mix
- Turn "dough" onto parchment paper and knead lightly till well incorporated
- Shape into a circle and cut into 8 pieces or scones
- Coat each scone with a light sprinkling of brown sugar
- Place each scone on a parchment lined baking sheet and bake for 10-12 minutes
Did you make this recipe?
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Of course, we packed leftovers of the Raisin Scones and the Mocha Breakfast Cookies for our Sunday trail-hiking which made for a lovely mid-hike picnic along with a tall refreshing glass of Nutchello Dark Chocolate & Walnut for my daughter and Nutchello Caramel Almond & Cashew for me!
Nutchello contains no artificial colors, flavors or funny business. So, next time you are at Walmart, grab yourselves a bottle of Nutchello from the Dairy aisle so y’all can savor your “pause button in a cup” the next time you need a pick-me-up!