Looking for a last-minute Easter recipe? We got you fam! Whether you need brunch, lunch, or dinner ideas - here are a few Spring fan favorites!
Cast Iron Skillet Scones
Ingredients
1½ cups raw, unsalted cashews
¼ cup arrowroot flour
Pinch sea salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup coconut oil, melted
3 Tablespoons pure maple syrup or raw honey
1½ teaspoons vanilla extract
1 egg (or 1 chia or flax egg)
½ cup fresh strawberries, diced
½ cup frozen blueberries
Directions
Line an 8-inch cast-iron skillet with parchment paper. Preheat the oven to 350 degrees.
Blend the cashews in a food processor until they reach a powdery consistency and transfer to a large bowl. Be careful not to over-process and turn it to cashew butter.
Add the rest of the dry ingredients to the bowl and whisk together. Set aside.
In a small bowl, whisk together all the wet ingredients, except for berries. Stir the wet ingredients into the dry until well incorporated. Pour the mixture into the prepared cast-iron pan. Lightly place the berries all over the top of the scone batter.
Bake for 26–30 minutes, until the edges look golden brown and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing and serving.
Flower Child Salad
Ingredients
2 (3-ounce) filets of salmon, drained and flaked (like Wild Planet brand) (Vegetarian: ½ cup canned cannellini beans, rinsed and drained)
1 cup Tuscan kale, shredded
½ cup purple cabbage, shredded
1 pink grapefruit, peeled and segmented into small pieces
1 apple, sliced
¼ cup black currants or raisins
2 Tablespoons sliced almonds or other nut of choice
2 Tablespoons Vanilla Vinaigrette
1 Tablespoon basil, chopped (optional)
For the Vinaigrette:
1/3 cup olive or avocado oil
3 Tablespoons apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon honey
1 teaspoon orange zest
Sea salt and freshly ground black pepper, to taste
Directions
Mix all vinaigrette ingredients together in a jar with a lid. Shake well. Store in the fridge until ready to use. If refrigerated for several hours, or overnight, let it stand at room temperature for about 30 minutes before serving.
Spring Green Bean Quinoa Salad with Candied Almond Brittle
Ingredients
1 pound green beans, washed and trimmed
¾ cup olive or avocado oil
½ cup red wine vinegar
3 cloves garlic, sliced
Salt and pepper, to taste
2 cups cooked quinoa
1 orange, peeled and chopped
1 Tablespoon fresh basil, chopped
For the brittle: ¼ cup sliced almonds + 2 Tablespoons maple syrup + ½ Tablespoon coconut oil + Pinch of salt
Optional: cooked chicken for added protein
Directions
Cook the green beans in boiling water for 4 minutes, then drain and transfer to an ice bath (let beans sit in a bowl of cold water and ice). Once cooled, drain and pat dry any excess water on the beans.
In a shallow 9x13-inch dish, make the dressing, whisking together the oil, vinegar, garlic, salt and pepper until combined. Add in the beans and toss until thoroughly coated with the dressing. Arrange beans in a single layer in the dish, then cover and place into the refrigerator. For best results, marinate the beans for 24 hours and gently turn them once.
Add all the brittle ingredients to a pan and sauté on low for about 5 minutes or until you start to smell the nuts. Careful not to burn!, or until you start to smell the nuts. Be careful
Twenty minutes before ready to eat, remove the garlic slices from the green beans and combine the dressing, green beans, quinoa, and oranges together in a bowl. This allows the oil to liquify. Top the salad with chopped basil and candied almond brittle.
These all look amazing. On the skillet scone is there anything that can be substituted for the cashews? I’m allergic to nuts.