Feeding Amy Blog

   These scone are seriously the best! I love fall flavours and using squash or pumpkin in the dough gives a nice orange colour and goes great with the maple syrup and bacon pieces. They are sweet, a little salty and oh so savoury! Top these bad boys off with a quick maple syrup glaze, and prepare to wow! This recipe makes 8 big beautiful scones and start to finish took me under 2 hours. The dough chills in the freezer an hour, before cooking in the oven for 20 minutes. Make your scones then while they cool whip up your icing, it takes no time. Then drizzle and let set for 10 minutes before plating and serving! 3 cups pastry flour (or half pastry flour and half all purpose) 1/3 cup granulated sugar  1 Tbs baking powder 1/2 tsp salt 3/4 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/2 cup cold butter cut into small cubes 3 strips of already cooked and cooled bacon cut into bit size pieces 1 tsp maple syrup    1 cup already cooked and purred butternut squash or pump...

  Fall flavours are at their best in this tasty and satisfying salad. Roast brussel sprouts, onion, broccoli, carrots and sweet potato in oven with olive oil, salt, pepper, red chilli flakes and onion and garlic powder Make the quinoa Dressing is olive oil, basil, minced garlic, maple syrup, balsamic vinaigrette and apple cider vinegar Toss spinach (or kale) with the quinoa, vegetables, dressing and feta cheese  Enjoy

  Summertime overnight oats. The flavor is peaches and cream. Basic overnights oat base of instant oats and vanilla almond milk. Then combined with fresh peaches, peach yogurt, cinnamon, and honey.  Fall flavored overnight oats. The base is instant oats, vanilla almond milk, canned pumpkin puree, and pumpkin pie spice. Then served with greek yogurt and maple syrup.

  These muffins are super healthy, filling, packed with natural protein from the almond butter, natural sweetness from the honey and oh ya.. delicious. Instead of bleached flour use 1 part ground almond to 1 part rice flour (or flour of your choice). This recipe fills a standard muffin tin and cooks for 20 minutes.  2 eggs 1 cup almond meal 1 cup rice flour or whole wheat flour 1-2 cups blueberries 1-2 cups sliced almonds (and extra for topping) 2 tsp baking powder 1 tsp baking soda  1/4 cup coconut oil 1/4 cup honey or maple syrup  1 cup unsweetened applesauce  1/2 cup almond butter  1 tsp vanilla extract 1 tbsp cinnamon Preheat oven to 375 degrees Melt coconut oil and honey in microwave Combine coconut oil, honey, eggs, vanilla, cinnamon, baking powder, baking soda, and almond butter Add in the almond meal and flour fold in the blueberries and sliced almonds  pour batter into cupcake tin lined with cupcake papers  sprinkle extra sliced almonds o...

  These scone are seriously the best! I love fall flavours and using squash or pumpkin in the dough gives a nice orange colour and goes great with the maple syrup and bacon pieces. They are sweet, a little salty and oh so savoury! Top these bad boys off with a quick maple syrup glaze, and prepare to wow! This recipe makes 8 big beautiful scones and start to finish took me under 2 hours. The dough chills in the freezer an hour, before cooking in the oven for 20 minutes. Make your scones then while they cool whip up your icing, it takes no time. Then drizzle and let set for 10 minutes before plating and serving! 3 cups pastry flour (or half pastry flour and half all purpose) 1/3 cup granulated sugar  1 Tbs baking powder 1/2 tsp salt 3/4 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/2 cup cold butter cut into small cubes 3 strips of already cooked and cooled bacon cut into bit size pieces 1 tsp maple syrup    1 cup already cooked and purred butternut squash or pumpkin 2 ...