Time to get to the farmer’s market stat because it’s my absolute favorite time of the year for produce and you need to get in on it. Every Saturday, I wake up, throw on loose jeans and a tee shirt, hide my hair under a hat, and walk over to the Kerrytown Famer’s Market. Coffee and breakfast and purchased there, while browsing the rows of fresh produce. Greens, carrots, radishes, and potatoes take the spotlight, and I always buy my fair share of these staple veggies. But what I get really excited about are the seasonal items. The blueberries and rhubarb, asparagus, zucchini, and cherries. Oh and I can’t forget the golden beets, the rows and rows of herbs (some of which I’ve never even heard of). The list goes on. I can never resist picking up something new and figuring out what to do with them later.
Even if you don’t love to experiment in the kitchen, the internet is a beautiful places with a plethora of ideas for any fruit or veggie you can find. So I’d recommend heading out with a vague plan, maybe pizza, tacos, and a salad. Then fill your basket based on what looks best. Talk to the farmers, ask what’s been really good this year. Or just go by your senses! If you’re worried about waste, then keep your “meal plan” in the back of your mind so as not to overbuy. Supplement at your local grocery store with shelf stable products, and enjoy the freshest, healthiest produce around. Besides being less expensive and better for the planet, local fruits and vegetables help with allergies, and help support your local economy.
Clearly I love the farmer’s market, and if you can get over there this weekend you totally should. If not, zucchini are in abundance everywhere right now and they’re the perfect way to pack greens into your diet. While they’re delicious roasted, grilled, or spiralized, where I really love them is in baked goods. There they are tasteless, but add so many health benefits to a snack or treat. Like these scones. Zucchini for breakfast? Yes please.
The scones are entirely gluten free and vegan, made with wholesome flours and are super low in sugar and oil, while still being buttery, warm, and slightly crumbly. They’re a perfect pair for a fresh cup of coffee or a fried egg.
The best part is the chocolatey nut crumble on top. Adding a subtle sweetness and texture that I ADORE. It adds so much and requires only 1 extra minute to mix together. I’m in love with this combination and I know you will be too. It’s healthy, nutritious, delicious, and fills that scone void you’re missing in your gluten-free days. Enjoy!
- Pre-heat oven to 350F. Put a silpat or parchment paper on a baking sheet.
- Shred zucchini on a grater to measure out 1 cup, place in a thin tea towel or paper towel, squeezing out as much moisture as possible.
- In a medium bowl, combine sorghum flour, oat flour, cornstarch, baking powder, cardamom, and sea salt.
- Drop coconut oil throughout dry mixture and work it in with your fingertips until a crumbly mixture results.
- Pour in maple syrup and almond milk and stir until dough ball forms. Adding more flour if too wet and more almond milk if too crumbly.
- Mix in zucchini and press onto prepared baking sheet in a medium circle.
- In a small bowl mix chocolate, almonds, and sugar. Sprinkle over scones.
- Cut into 6 wedges and bake 25 minutes until browned.
- Let cool at least 15 minutes.