When you were little did you ever get into trouble for playing with your food?
Recently, I was able to be a kid again and do nothing but play with (and photograph) my food…more specifically some delicious dessert made from the Good Scone baking products. I had an amazing time hanging out with founder and CEO, Tricia Fages while she baked some yummy healthy apricot blueberry bars for us.
If you haven’t heard of the Good Scone yet, let me be the first to introduce you. Tricia started out spending several years in the wedding and events industry, owning a successful wedding cake and dessert company located in Southern California. Her company continued to grow and her passion for creating delicious pastries became greatly influenced by the needs of her clients. She continuously came across clients or family members of clients with food allergies, such as to wheat, milk, eggs, and nuts. They were wanting a dessert that the whole family could enjoy.
After years of perfecting recipes, Tricia wanted to share this product with the whole world. “My goal was very simple: I wanted couples, friends, and families to truly have their cake and eat it too. And this is where the Good Scone was born!”
Now, If you have ever tasted my moms cooking, you would probably be pretty embarrassed for my lack of skills in the kitchen. Although, I do tend to favor baking over cooking and I have mastered the pancake, but beyond that I’m just shy of helpless in the kitchen. I’m okay with it of course because I married a jack-of-all-trades and one of those trades is culinary expertise. Regardless of my skill level in the kitchen though, when it comes to baking, the Good Scone is a product that not only do I trust putting in my body, but that is so easy for me to use. Whether I’m making my favorite chocolate chip cookie recipe, I can use the Good Scone All-Purpose flour or I can have fun with other recipes as well using the Vanilla or Chocolate Cake mixes.
So delicious and pretty darn hard to believe it’s all gluten-free, dairy-free, nut free, soy-free, egg-free, certified Organic, and Vegan-friendly. Even our canine companion Griffin tried to get in on some of the fun!
If you want to read more about the Good Scone’s story, check out the site. Recipe below!
Healthy Apricot Blueberry Bars
Serving Size: 1 Bar
Calories per serving: 201
- ¾ cup “The Good Scone” Gluten-Free, All Purpose Flour
- 1 cup quick oats
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- ¼ coconut sugar
- ⅓ cup coconut oil
- ¼ cup water
- ½ cup apricot preserves
- ⅔ cup fresh blueberries
* Optional: Pure maple syrup or honey for drizzling
- Preheat oven to 375º F. Spray an 8x8" baking dish with cooking spray.
- In a food processor, combine the flour, oats, cinnamon, salt, coconut sugar, coconut oil, and water. Pulse until combined and crumbly. Measure out ¾ cup of the oat mixture and set aside to use as the toping.
- Press the remaining oat mixture in the bottom of prepared baking dish. You can use the back of a spoon or measuring cup to press down evenly.
- Evenly spoon the apricot preserve mixture over crust. Next, sprinkle the blueberries over the crust and finish with the reserved ¾ cup of oat topping. Use your finger tips to press the crumbs and blueberries into the apricot preserve layer. Bake for 35 minutes or until golden brown. Let cool for 25 minutes and cut into your preferred-size bars. Optional: Before cutting the bars, drizzle the top with honey or pure maple syrup for a little added flavor ;)
We had a blast playing with the food and kept adding powdered sugar and other goodies to the mix, but you can adjust as much or little sweetness that you desire. Now of course you can always change up the fruit and preserves to your favorites and voi-la! Enjoy!
Ps- If you happen to notice a darling belly peaking over the table there’s a different kind of bun in the oven! Tricia is in her third trimester of her first pregnancy and she is goals right now. Baby girl on the way is gonna be one lucky little lady. I’m just hoping that her mama’s kitchen talents pass on to her!
Styling Collaboration with Emily Fages of Honeyhue Paper Co.