Gluten Free Blueberry Scones

 My husband loves these.  Enough said.

Gluten Free Blueberry Scones

Ingredients

• 1 egg
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1 cup almond flour
• 1/2 rice flour
• 2 tbsp arrowroot powder, or cornstarch
• 1 tsp vanilla
• 6 oz fresh organic blueberries
• 1 tsp baking powder

Directions

Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the pictures. Set aside.
In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.
Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top. Bake for 35-40 minutes.
Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.

Crockpot Chicken Wild Rice Soup -- Gluten Free

Every soup recipe I looked up had wheat flour in it so I decided to make up my own version that was gluten free.  It was delicious.  I was really impressed. 

GF Crockpot Chicken Wild Rice Soup

4 - chicken breasts cooked and diced
1 1/2 cups - wild rice
6 cups - chicken broth
1 pkg - frozen spinach
8 slices - cooked bacon diced
1 - med onion diced
1 tsp - dried thyme
1 tsp - dried rosemary
1 tsp - parsley
Salt and Pepper

1 cup cream, half and half, or condensed milk

Optional :  Worcestershire sauce and bacon

Place everything except the cream in the crockpot on high for 4 hours.  Then add the cream and serve.