A Healthy Harmony

A Healthy Harmony

Healing. Happy. Holistic

Recent Posts

Paleo Party Mix

Paleo Party Mix

Party food is the best food. Can we just all agree on that? All those little bites of food just sprawled out all over tables and counters. It’s like a food lovers paradise. Since I love party food so much… and since it’s the season […]

Simple Vegan Pancakes

Simple Vegan Pancakes

I feel like I owe you guys a REALLY big apology. I’ve been creating recipes for you for just about six months. That’s six months of sweets- breads, waffles, cookies… so many cookies, bundt cakes and my newest love; scones. I have yet to write […]

Cranberry Orange Scones

Cranberry Orange Scones

I have been putting off making scones FOREVER because making them gluten-free seemed really daunting. 

NOT NO MORE! Yes, I realize I might have lost a few IQ points by even typing that word combination.

I’m kicking myself that I didn’t make them sooner. Now I have a thousand different flavor combos running through my brain and not nearly enough time to make them all. I’m actually really glad I started with this combo!

Cranberry and Orange just screams the holidays to me! They are a little tart, a little tang and a whole lot of yum. If you aren’t all about the tartness, add a little bit more honey to the mix. I think the glaze does a fabulous job of combining the tang with the sweet so just trust me that this recipe is pretty dang good. MMK? Great.

Actually, if you aren’t all about the sugary glaze, simply top your scone with some more vegan butter. Did you notice that only one of the scones was glazed in the pictures? I actually preferred to keep my scones glaze free! Pick your poison. Or your deliciousness. Whatever.

Best part? These scones are sturdy enough that you can make the dough a day or two in advance to bake up whenever you please. AKA you can have these whenever you please!

PS: I make a SUPER watery glaze for this picture. The recipe below is very thick and typical of a pastry glaze that you’d find in a bakery. We don’t half ass things around these parts. Well, except for a picture apparently. 

Cranberry Orange Scones

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Cranberry Orange Scones

Bringing all the holiday cheer with these festive gluten-free scones

Course Breakfast
Keyword gluten free, refined sugar-free, vegan
Servings 8 scones
Author Kelly

Ingredients

  • 2 cup Oat Flour
  • 1/2 cup Coconut Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 cup Honey
  • 6 tbsp Miyoko's Butter COLD and cubed
  • 1/2 cup Cashew Butter Chilled
  • 1 tsp Orange Zest
  • 1/4 cup Fresh Cranberries //alt. use dried

Glaze

  • 1 cup Organic Powered Sugar
  • 1/4-1/3 cup Cashew Milk
  • 1 tsp Orange Zest

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

  2. In a food processor- pulse the dry ingredients + honey together until just combined. Add the cubed and chilled butter into the food processor and pulse until the dough resembles course crumbs.

  3. Pulse in the cashew milk and orange zest.

  4. Flour a clean surface with a little bit of oat flour. Scoop the dough out onto the flour and place the cranberries on top of the dough. Knead in the cranberries two or three times before shaping the dough into a circle about 1 inch thick.

  5. Transfer the dough onto your prepared baking dish. Using a knife or spatula- cut 8 even triangles into the dough. DO NOT pull them apart. Keeping them together insures they will fluff up!

  6. Bake for 20 minutes or until the tops become slightly golden brown. Let them cool completely before glazing them.

Optional Glaze

  1. Whisk together the glaze ingredients before spooning it over the scones. You will need to play with the milk to powdered sugar ratio to make it as thick or thin as you like.

Gluten-Free Vegan Cinnamon Rolls

Gluten-Free Vegan Cinnamon Rolls

Stop everything and make these. Right this second. You know when you ace something and you are completely shocked?  I got offered my dream job but I totally bombed the interview. I aced my test but I only studied for five minutes.  I nailed these […]

Dark Chocolate Peppermint Donuts

Dark Chocolate Peppermint Donuts

Bring on all the festive goodies!! Including these Dark Chocolate Peppermint Donuts. *insert all the drool* I promise, I won’t over peppermint you… like that’s even possible. Dark chocolate peppermint is a combo that’s always a must this time of season! Since I haven’t created […]

Cherry Chocolate Smoothie

Cherry Chocolate Smoothie

I almost didn’t add this recipe to my website because it is TOO easy but then I realized that everyone needs a simple recipe. Right? Right.

Smoothies have been my go-to lately because my schedule has been beautifully overwhelming lately. I say beautifully because it’s a blessing to be so busy! Between the kids, family, work and personal wants… I could easy dread the business or I could count my blessings.

I’ll also be counting this smoothie as a blessing mmk?

It’s as easy as 1, 2, 3… like a lot of my recipes lately!

And no, it doesn’t have to be summer to enjoy a nutritionally packed drink. Just pull up your fuzzy socks and put on your sweater. Boom.

I chose to use my favorite vegan protein powder in this one because it makes the creamiest of smoothies! Nuzest not only creates protein that taste amazing but they are a company that honestly care about their customers. They even gave me a code so that you all could save some $$$. If you use ‘ahealthyharmony’ on the Nuzest website, you can save yourself quite a few pennies. Enough to buy yourself a fuzzy sweater to wear while you’re eating said smoothie. It’s really a win win.
Cherry Chocolate Smoothie

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Cherry Chocolate Smoothie

This smoothie is packed with protein and only 5 ingredients!

Course Breakfast
Keyword 5-Ingredients, gluten free, vegan
Total Time 5 minutes
Servings 1 serving
Author Kelly

Ingredients

  • 1 cup Frozen Riced Cauliflower
  • 1/2 cup Frozen Cherries
  • 1 small Frozen Banana
  • 1 cup Cashew Milk
  • 1 serving Nuzest Chocolate Protein (ahealthyharmony saves you %15)
  • 1 tbsp Unsweetened Cocoa Powder optional

Instructions

  1. In a high speed blender, blend the first four ingredients until smooth.

  2. Add in the protein powder and cocoa powder (if using) and blend again until incorporated.

  3. Top with whatever you'd like! I drizzled 100% dark chocolate and a few mini chocolate chips.

Molasses Cookie Skillet

Molasses Cookie Skillet

I wish I had something really witty to say about this mini cookie skillet buuuut I don’t. In fact, I’m feeling a little bit under the weather. The only thing I can fathom doing right now is making a body imprint on the couch….. for […]

Nut-Free Vegan Thumbprint Cookies

Nut-Free Vegan Thumbprint Cookies

Here is your newest favorite allergen friendly cookie! They come together with just 8 ingredients (less if you don’t want to make your own jam) and in only 10 minutes. AKA the longest part about the cookies is the pre-heat wait time.  I use to […]

Gingerbread Chocolate Bundt Cake

Gingerbread Chocolate Bundt Cake

I don’t know what’s happening here but I know it’s good. It started out as a gingerbread bundt cake and somehow ended up full of chocolate.

I’m not mad about it.

What I am mad about it that it’s already gone. I’ll have to whip up another batch soon because this recipe lasted all of 2 days in my household…. with a special someone that DOESN’T like molasses. Yes, I know. I almost didn’t marry him.

His words” Holy sh*t, this is actually good.” I guess I’ll take it. After I break my face eye rolling from that backwards compliment.

Regardless, I can see why he likes it because the gingerbread flavor is very subtle. You first taste a little bit of banana (which you can easily sub leftover pumpkin or use apple sauce) until the chocolate hits you full force and once you swallow you are left with a hint of gingerbread. The hint is so small that it makes you want to take another bit and another until the whole dang cake is gone.

Again, no regrets.

If you aren’t a huge gingerbread fan (which I totally get. It can be a little spicy), I would absolutely give this a go!

Gingerbread Chocolate Bundt Cake

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Gingerbread Chocolate Bundt Cake

This super fun festive bundt cake would be perfect for a holiday get together!

Course Dessert
Keyword gluten free, grain free, Paleo, vegan
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 16 servings
Author Kelly

Ingredients

  • 1/4 cup Organic Blackstrap Molasses
  • 2 medium Bananas mashed
  • 2 tbsp Flaxmeal
  • 3 tbsp Coconut Oil melted
  • 1 tsp Vanilla Extract
  • 1 1/2 cup Almond Flour
  • 1/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Clove
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/4 cup Chocolate Chips

Instructions

  1. Preheat your oven to 350 degrees F. Spray a bundt pan with cooking spray (I used a half size) and set aside.

  2. In a large mixing bowl, whisk together the molasses through vanilla.

  3. Add in the dry ingredients (except the chocolate) and stir together until just combined. Add in the chocolate chips and stir again.

  4. Pour the batter into your prepared bundt cake mold and bake for 35 minutes or until a toothpick comes out clean.

  5. Let the cake cool completely before flipping it over onto a cooling rack.

Candied Pecan Waffle

Candied Pecan Waffle

I got off the chickpea flour train for awhile there. Don’t you worry though, I’M BACK ON! Sorry, to shout. I just get really excited when I remember how delicious something is. You know when you stop eating something because you were slightly obsessed with […]