Alokozay Tea - Recipe Development: Strawberry Tea & Fresh Basil Scones!

As you know WE love recipe development & we're pretty sweet on tea too - so what better than working with Alokozay Tea Canada to create a fresh & spring like recipe for all you lovely people!

Oh yes another love of mine - online shopping.  You should also know that not only is Alokozay available at Metro (International Food Section), Food Basics, Adonis and Bulk Barn across Canada BUT is also available online.  I chose online because I love the convenience & don't always have time to shop.  It was no-stress and came within two days of me ordering - I suggest you try it http://www.shopalokozay.com/! They have a great variety of green, black and flavoured teas - all natural & #nutritionist approved.

SO after all this shopping - What did I come up with?  

A lovely scone recipe that takes "High Tea" to another level.  Simple to make and we tried to skim some off the excess ingredients to keep it whole & delicious.. 

Alokozay Strawberry Tea & Fresh Basil Scones

 (Yields: 1 large scone OR 8 mini scones)

Sift. Sift. Sift.

AP, Almond & Rice Flours ready to ROCK!

Alokozay Strawberry Tea - Looking good!

Ready to bake - 400/12 minutes

What you'll need:

1 c gluten-free flour (Bob's Red Mill)

1/4 plus 1 tsp white rice flour (brown is too dense)

1/4 c almond flour

2 tsp baking powder (aluminum free)

1/2 tsp Himalayan sea salt

60 ml cream or coconut cream

125 ml almond/cow/coconut milk

1.5 bags of Alokozay Strawberry Tea

1 handful fresh basil, chiffonade  

2 cracks of fresh black pepper

Butter - to brush top.

What to do:

Preheat oven to 400 degrees.  Sift all flours & dry ingredients into a large mixing bowl.  Make a little well in the middle for wet ingredients.  Add wet ingredients slowly and incorporate enough - try not to over mix.  Lightly dust counter with AP flour.  Roll out batter into a giant scone (my favourite) or roll out and cut into 8 personal scones.  Brush with butter.  Bake 12-15 minutes or until golden brown.  Serve with butter, yogurt, fresh berries or preserves.  Not too sweet - not too savoury!

I wish YOU were here!  You'll have to test them out yourselves! 

Proper tea time with finished product - Thanks Natalie for being my "taster"!

As a bonus Alokozay has been generous enough to offer RBN & Thehealthybies  readers $1.00 off your next purchase!!

To redeem yours Click HERE!!

Thanks to Alokozay & Aimee from Branding & Buzzing!

Make sure to tag & Tweet ME with your scone pictures!

rbn xo

SAUCES: Avocado, Basil & Parsley Pesto (GF, Vegan & Raw)

Happy almost summer!

Eating seasonal and eating local (when possible) are two very important things to me, especially when the heat goes up!  You should be fueling your bod up with #cooling foods; cucumbers, melons, citrus waters, gazpacho and lovely raw items!  Today's recipe is a lovely raw and pretty pesto that takes seconds to make, is fierce with nutrients and lasts up to 5 days in the fridge...

Avocado, Basil & Parsley Pesto
 

fresh herbs make vibrant sauces and dips.

  

Here's what you'll need: 

1/2 Haas avocado (large)

1 bunch fresh parsley

1 bunch fresh basil
2 cloves of garlic
1/2 c. organic, cold-pressed olive oil
1/2 lemon, juiced
1/2 c. walnuts, raw (almonds, cashews, pumpkin seeds)
Sea salt & Peppers

Here's what to do:

Throw everything (minus EVOO) into blender/bullet/vitamix.  Pulse until a course texture.  Pour in EVOO at once OR gradually if using food processor.  Taste and season to your taste.  Also for a thinner pesto- add some water, zesty- add more lemon, spicy- add chili peppers!  Use with your favorite gluten-free organic pasta, stuff into mushrooms and bake @375, use in your next egg/frittata dish or use as a base on your next cauliflower crust pizza (email me for recipe).  Will last up to 5 days in fridge and freezes well in ice cube trays!

Avocado, Basil & Parsley Pesto

Bon appetite xoxo

e: rachelbiesnutrition@gmail.com