This has been a tough week. My son started a new basketball program and I have had to get him to the gym by 5:30 am every morning. I may have mentioned once, twice or maybe a thousand times that I am not a morning person. Waking up at 4:30 in the morning is my own personal version of hell. It’s been rough but not as bad as feared. I had to sneak in a few mid-day naps but it is getting a little easier every day. The toughest part has been getting to bed earlier. I normally turn out the lights around midnight but with a 4:30 am wake-up that just isn’t sustainable. Oh, did I mention that I have to follow this 4:30 am schedule five days a week for the next four weeks?
I suffer from chronic insomnia, even when I was a child I preferred to stay up all night and sleep all day. Even when I do finally sleep, I am restless and wake up frequently. I question how often I actually enter that all so important later stages of my sleep cycle.
To help myself get to sleep naturally I’ve been running my favorite diffuser with lavender, meditating, drinking a special blended herbal tea an hour before bed and trying (not very successfully) to turn off my devices an hour before bed. I even invested in some blue light blocking glasses to wear at night. Very stylish.
Long-term sleep deprivation can lead to increased risk of diabetes, obesity, heart disease, and stroke. For years, studies have shown how bad sleep weakens the immune system, impairs learning and memory, contributes to depression and other mood and mental disorders, as well as obesity, diabetes, cancer and early death. Sleep affects metabolic processes and lack of sleep can lead to higher blood glucose levels and higher levels of cortisol, which can increase your appetite. As I’ve gotten older, sleep has become more difficult to regulate for me and my weight more difficult to control. I’m hoping that by establishing a sleep regimen for myself, I will be able to create a natural and more restful process and get quality and restorative sleep. It’s a difficult process but I am finding it a little easier most nights to wind down and relax. Do you have any tips or advice on getting a good nights sleep? I’d love to hear from you if you do!
Perusing the farmers market is one of my biggest joys. It’s a time for me to do something exclusively for myself and there is nothing I enjoy more than wandering all the colorful displays seeking inspiration. Spring is an exciting time, seeing those delicate leafy greens, fresh peas, radishes and everything that comes with the season.
Rhubarb is something that I always avoided. As a child, I remember the overly tart and sour pies that I was given and that was a time in my life when fruit, in general, was to be avoided. I mean, why eat fruit when you can have chocolate? Now that I am older, wiser and more experimental in general I have rediscovered rhubarb. It signals the start of spring, is easy to cook and imparts a lovely tartness to baked goods and jams. I’ve been experimenting with it a lot and have come to appreciate how beautifully it pairs with strawberries and citrus.
One thing that my son really can’t eat when we go out is baked goods. It’s difficult to find pastries and cookies without butter and milk products, so I spend a lot of time developing dairy-free versions at home. These almond rhubarb scones turned out beautifully, crunchy on the outside from the turbinado sugar and wonderfully tender on the inside. The more experience I have baking without dairy, the easier it has become. You don’t have to sacrifice taste and texture by eliminating milk and butter.
These rhubarb almond scones are quick to put together, and you probably have most of the ingredients on hand. If you didn’t find any rhubarb, any stone fruit would work instead. The scones aren’t overly sweet, so I topped mine with some homemade strawberry chia jam.
Click the video link below to see how easy they are to make!
What are some of your favorite ways to enjoy rhubarb? I’d love to hear how you use them in the kitchen and If you make these rhubarb almond scones I’d love to hear what you think of them. Leave a comment, rate it, and don’t forget to tag a picture #scalingback on Instagram so I can see what you came up with! You can also find me on Facebook, Twitter, Pinterest, and Snapchat (username: jeffers.tina)
- 1 1 /2 cups whole wheat pastry flour
- ½ cup almond flour
- ⅓ cup natural cane sugar
- ½ teaspoon ground cardamom
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons coconut oil, cold
- ¾ cup coconut milk
- ½ teaspoon almond extract
- ⅓ cup rhubarb, chopped into ¼-inch pieces
- ¼ cup sliced almonds
- 2 tablespoons turbinado sugar
- Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl combine the whole wheat pastry flour, almond flour, sugar, cardamom, baking powder, and salt and whisk to combine.
- Cut the coconut oil into the bowl and with a pastry cutter or your fingers work the coconut oil into the dry ingredients until evenly distributed and the mixture resembles coarse crumbs.
- Add the coconut milk, almond extract, and rhubarb and stir just to combine. The less you handle and knead the dough the more tender your scones will be. Dust the parchment with a little pastry flour and turn the dough out onto the baking sheet. Gently form the dough into a circle about 1-inch thick and flatten the top. Using a dough scraper or sharp knife cut the dough into eight equal triangles. If you want the sides to be crunchy separate the slices about 1-inch apart, otherwise leave them touching. Sprinkle the almonds over the top, followed by the turbinado sugar. Bake the scones for 20-22 minutes until golden brown. Remove the scones from the oven and immediately slide the parchment onto a cooling rack. The scones are best the first day but freeze well. To re-heat pop them in the microwave for 30 seconds. For even better texture thaw them overnight in the refrigerator and then reheat them in the oven at 350 degrees for 7-8 minutes.