One thing I’ve been soaking in with all this time at home and less grocery orders at the moment = the creativity and tenacity it takes to put meals together these days.
Each day is like a choose your own adventure game, pantry staple style.
I don’t know about you, but this challenge has actually been helpful in a way, and cathartic.
It’s allowing me to focus on what’s right in front of me: the things we do have, the food I get to work with, nourishing my family, my ability to get scrappy and resourceful.
And like a lot of things, sometimes it works, and sometimes we still eat it anyways.
That’s the beauty of real food. It’s never BAD when you use simple, pure ingredients.
The other day’s results? Ones I immediately went to write down… and that were gone in a few hours. That’s how I know. These were a pantry staple success, and I had to share.
Feel free to use any fruit or berries (or frozen fruit) you have if you don’t have strawberries. Use agave or honey if you don’t have maple syrup. Basically? Use what you have on hand and that you like, and they’ll turn out just fine. (Or better.)
GF Strawberry Oatmeal Scone-Muffins
Makes 12 muffins
1 1/2-2 cups chopped strawberries (frozen and de-frosted are great, or frozen raspberries or blueberries too)
2 cups gf rolled oats
1 1/2 cups almond meal
1/2 tsp baking soda
1 tsp lemon juice or apple cider vinegar
4 tablespoons maple syrup (or more if you want them sweeter)
2 tablespoons coconut oil, melted or olive oil
Mix all ingredients well into a batter. Scoop out large balls with your hands and nestle into greased muffin tins. Bake at 350 for 30 mins, rotating tray halfway through to cook evenly.
Thank goodness for cooking and the little things that help bring sparks of joy these days. Tell me in a comment if you make these!