Well, it’s considerably longer than a moment. After reading Grassfed Girl’s post on the benefits of turmeric, I’ve been incorporating the colorful spice into everything for months. You probably already eat it regularly if you’re a fan of Indian food, but with recipes like this, you can eat it for breakfast and a snack!
When I was turning the idea of turmeric baking over in my head (does that sound like I roasted the idea on a spit? I may think about food too much) I found a Vogue recipe of all things for coconut turmeric scones with Karlie Kloss! That girl is everywhere. I guess she’s the fashion world’s Foodie Model in residence at the moment. Anyway, the oats, flour, baking powder, and sugar were a no-go for me but watch the fun video, in which they mention that the host’s 90-year-old grandfather eats a turmeric scone every day. Seems like the beneficial effects of turmeric have been standing him in good stead.
Roughly chop almonds in a food processor. Mix chopped almonds with the rest of the dry ingredients, fluff with a fork.
Whisk the egg, oil, syrup, and vanilla in a small bowl, add to the dry ingredients. Mix until thoroughly combined, then transfer the dough to a cutting board or countertop covered with plastic wrap. Pat into the round shape approximately an inch thick, then cut into sixths.
Bake in the preheated oven for 15-20 minutes or until a tester inserted into the center comes out clean.
The scones are softer when they first come out of the oven but will firm up as they cool.
This grain-free, dairy-free, refined-sugar free recipe for Paleo turmeric scones also has black pepper in it to improve the bioavailability of the turmeric (piperine, the chemical compound in black pepper, has that effect on the beneficial chemical compounds in turmeric). There’s your side of biology with your scone recipe, and you can learn more about the influence of piperine on the pharmacokinetics of curcumin in animals and humans.