I had a meltdown this weekend, full and total, lots of crying, the way pregnant women (or maybe especially this pregnant woman) are prone to do. Being pregnant has been weirdly easy for me physically—today at Trader Joe’s, the sweet cashier asked me how far along I am, “37 weeks!” I said, and she gave a sympathetic nod with her sarcastic “oh, man, I bet you’re feeling great.” Then I had to say, actually, I am! Falling asleep is different than it used to be, I have this whole pillow arrangement I’m pretty married to now, and I’ve noticed I’m getting slower when I walk, but overall I feel good, just big, in most ways. The one way I do feel super pregnant, however, is when I have one of these meltdowns, man, these meltdowns, and hear myself venting out all these doubts and emotions that I really don’t need to let have a voice in my heart. Tim’s pretty good about handling these outbursts, which thankfully come less often than they did in early pregnancy, and this past weekend, he said something simple to me like, you don’t need to listen to those thoughts, and I asked him what he meant, and he said when these great big doubts about the future or the baby or something else come into my head, I don’t have to entertain them. I can choose not to listen to them and to think something else, something true, instead. Weird how helpful that is. Thoughts attack us all the time when we’re just auto-piloting through our days, doing the dishes, picking up groceries, sitting at the computer to work and oh, hello, a little seed like “you are a failure” or “what if XX happens?” tells you to go ahead and plant it and nurture it for a few hours ’til it’s grown into a huge forest overtaking your world. Bleh. I’ve pretty much surrendered to Pregnancy Brain for the rest of this month, but I don’t want to surrender to every negative impulse or comment that comes along with it. Here’s to fighting them off!
Also this weekend: I made scones! (The ! is warranted! Remember these days?) We were out of butter, so I used coconut oil, and we were low on honey, so I used maple syrup, and none of those changes, even along with swapping in whole-grain einkorn flour and frozen blueberries for currants, could screw these babies up. I ate two immediately when they came out of the oven, so did Tim and then I polished off most of the rest of them this morning. If you’ve ever wanted a dairy-free, fairly simple scone recipe, particularly one that makes adaptations so easy, this is it. It’s based off a version in our cookbook and, this time, uses flour from organic Canadian flour mill Daybreak Mill, who sent us some to try. Hope you enjoy trying and tweaking a little, too!
Maple Blueberry Coconut Oil Scones Made with Einkorn Flour
Makes 6 scones
Adapted from The Einkorn Cookbook
Note: We got sent some einkorn berries and einkorn flour from Daybreak Mill recently and have been playing around with (and loving!) it–in hamburger buns, in doughnuts, in these scones–over the last week or two. A Canadian organic grain and flour mill, Daybreak Mill is another great resource for purchasing einkorn. Theirs is what’s called a whole-grain prime einkorn, which is more similar to the wild variety. The original recipe for einkorn scones in our book features all-purpose einkorn, and so the easiest way to swap in whole-grain einkorn like we’ve done here is through weighing the flour and using the same weight as called for — in this case, 281g.
281g einkorn flour (about 2 1/2 cups all-purpose or 2 3/4 cups whole-grain)
1 1/2 tablespoons (21g) baking powder
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/3 cup maple syrup
1/2 cup (120ml) whole milk (whatever kind you like)
2/3 cup frozen blueberries (or raisins, currants, other small frozen or dried fruit)
for brushing before bake time: a little extra milk, yogurt or beaten egg
Preheat oven to 375F degrees (190C degrees or gas mark 5). Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder and salt. Cut in coconut oil with a pastry cutter or two forks until it’s broken up throughout. Stir in maple syrup and milk until a sticky dough is formed. Stir in (or use your clean hands to work through the dough) the blueberries or other fruit last; they’ll help create a more cohesive dough.
Form dough into a ball and plop it onto the parchment-lined baking sheet. Flatten it into a 6- to 7-inch (15 to 18 cm) round and use a dough scraper or knife to cut the round into six equal triangles. Brush with milk, yogurt or beaten egg.
Bake dough for 35 to 40 minutes or until golden and cooked through (use a knife or other tester in the center sections and make sure it comes out clean). Serve alongside whipped cream, butter and/or tea.