• Gina

    posted on January 25, 2012 at 1:02 pm

    Those scones look fabulous! It must be scone season, because I just posted a new blueberry scone recipe this week as well: http://glutenfreegourmand.blogspot.com/2012/01/best-whole-grain-blueberry-scones.html I’ll have to check this one out too!

    [Reply]

  • Marillyn @ just-making-noise

    posted on January 25, 2012 at 1:23 pm

    I do the same. Whenever I find a recipe I like… more often I end up make changes to more wholesome ingredients ;o)

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  • Saundra

    posted on January 26, 2012 at 12:31 am

    Amy I read the post over at Attune and these look yummy. You mentioned a coconut oil that doesn’t taste. What brand are you using? I need to find one that doesn’t carry the coconut taste.

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    Amy Reply:

    @Saundra, Omega Nutrition Coconut Oil is incredible. No taste at all. The link goes to the coconut oil I buy from Amazon – I get the 7 pound tub because in the long run it’s so much less expensive.

    Hugs,
    Amy

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  • InTolerant Chef

    posted on January 26, 2012 at 4:37 pm

    Lovely, perfect for morning tea!

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  • Sarah

    posted on January 27, 2012 at 8:10 am

    These look delicious! Can’t wait to try the recipe! On an unrelated note- I’m attempting to make a vanilla bean cheesecake for my husband’s birthday party tomorrow. I found a Cheesecake Factory look-a-like recipe but it calls for
    1.5 lbs cream cheese
    1 cup sugar
    2 tbsp flour
    1tsp vanilla
    2 vanilla beans
    4 eggs
    2 tbsp heavy cream
    What do I substitute for the sugar? Amy, in some of your cheesecake recipes, you use agave nectar, but do I need to cut back on a different liquid as a means to not over-liquidfy the cheesecake batter? Can I just use an equal ratio with palm sugar instead?
    Any advice you can give would be appreciated!!!
    Thanks =)
    Sarah

    [Reply]

    Amy Reply:

    @Sarah, Here is the link to my Cranberry Swirl Cheesecake recipe – you can just leave out the cranberry swirl part:

    http://simplysugarandglutenfree.com/cranberry-swirl-cheesecake/

    Hugs,
    Amy

    [Reply]

  • Jessy

    posted on February 1, 2012 at 10:17 pm

    Sandra, you will want to get the one that doesn’t say virgin. The virgin coconut oil will have the coconut flavor. The ‘non’ virgin one shouldn’t. :)

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  • Gluten Free Diet

    posted on February 5, 2012 at 4:43 pm

    Love it … looks and smell yummy.

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  • Donna McFarland

    posted on March 16, 2012 at 2:14 pm

    Amy…sorry, I forgot to ask you this in the original note I sent to you personally…because I follow a strict almost no saturated fat diet for MS, can I sub safflower or canola oil for the coconut oil? I’m just getting started with searching out recipes and things in your site and see that used a bit. oyyy…mixing this, with the Swank diet is going to be interesting but doable I’m sure. THANK YOU again!!

    [Reply]

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