Surgery & What the Bake Friday!

Happy Friday ya’ll! Well, Happy Friday the 13th? Err…?

I have a yummy breakfast recipe for you this morning, but before I get to that I have some news. A very important person in my family is having surgery this morning. I won’t go into details, but surgery is surgery and there are risks. I’ll be at the hospital all day today.

Everything will be fine. 🙂

Now, on a positive note….lets get on with What the Bake Friday!IMG_2343[1]


Gluten-Free Blueberry Scones

Gluten-Free, Grain-Free, Dairy-Free

(Based on this this recipe from Nourishing Flourishing & Simply Vintage Girl)


2.5 cups almond flour

1.5 Tb. cornstarch

¾ tsp. baking soda

½ tsp. sea salt

1 egg white

¼ cup honey

1 tsp. white vinegar

1 Tb. Vanilla

¾ cup frozen blueberries


Mix dry ingredients together.

Next add wet ingredients to the dry ingredients and mix well.

Add frozen blueberries in and mix together.


Form the dough into a large ball and flatten onto a parchment lined baking sheet.

The dough should be about ½-3/4 thick.


Cut the dough into triangles using a scone cutter (pizza cutter).

Place baking sheet into the oven at 350 degrees F for about 16 minutes or until the edges begin to turn brown.


Perfect for breakfast.

Any fun plans this weekend?

What have you baked lately?

XO, Tara

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