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3/4 cup unsalted butter (1 1/2 sticks)

1 cup blanched almond flour

3/4 cup arrowroot flour, divided

1/3 cup yellow cornmeal

1 1/4 cups coconut sugar, divided

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup buttermilk

2 pounds mixed fresh summer fruit (or use frozen fruit, defrosted)

1/4 cup lemon juice (from about 2 lemons)

  1. Preheat the oven to 350 degrees F.

  2. First make the biscuits: Using the largest holes on a box grater, grate the unsalted butter onto a plate or parchment lined baking sheet. Spread the grated butter into an even layer, and freeze until ready to use.

  3. In a large bowl, combine the almond flour, 1/2 cup arrowroot, cornmeal, 1/4 cup coconut sugar, baking powder, and salt. Whisk to combine, and break up any large clumps with your fingers, as necessary.

  4. Remove the butter from the freezer and add to the flour mixture. Using your fingers, gently combine the butter evenly into the flour, breaking up any large clumps, and doing your best to coat each piece of butter with the flour. Work quickly so the butter doesn't melt. Pour in the buttermilk, and stir until just combined.

  5. Wrap the dough loosely in a piece or two of plastic wrap. Use a rolling pin or your hands to flatten the dough into a 1/4-1/3" thick rectangle-ish shape. This doesn't need to be perfect. Transfer the dough back to the freezer.

  6. For the filling: Prepare the fruit for the filling by removing and pits, seeds, stems or husks, and chop into approximately 3/4-1 inch size pieces. Transfer the fruit to a large bowl.

  7. Add to the fruit the remaining 1 cup coconut sugar, 1/4 cup arrowroot, and lemon juice. Stir until evenly combined, and then transfer everything into a 9x13 inch baking dish, making sure to scoop out any accumulated fruit juices.

  8. Remove the biscuit dough from the freezer, and unwrap from the plastic. Cut the dough into 6-8 even pieces, and place on top of the fruit filling, leaving some space between each biscuit. Transfer the dish to the oven and bake for about 35 minutes, or until the fruit is bubbling and the biscuits are brown.

Inspired by ropa vieja and carnitas!


2-3 pounds beef brisket, trimmed of excess fat, cut into 4 pieces

Kosher salt (Diamond crystal)

Ground black pepper

1 medium yellow onion, thinly sliced, about 1 1/4 cups

8 large garlic cloves, peeled and thinly sliced, about 1/4 cup

1 Tablespoon ground chili (ancho, New Mexico, or your favorite)

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

2 bay leaves

3 Tablespoons tomato paste

3/4 cup freshly squeezed orange juice, from about 4 oranges

  1. Season the brisket liberally on both sides with kosher salt and pepper.

  2. Heat the instant pot on the sauté setting on high. Once the pot is hot, add 1 Tablespoon of oil to the pot and half (2 pieces) of the brisket. Sear for 4 minutes on each side, remove from the pot, set aside, and repeat with the remaining 2 pieces of brisket.

  3. Add a bit more oil to the pot if it seems dry and add the onion with a generous pinch of salt, and cook for another 2-3 minutes, or until the onion starts to soften. Add the garlic and cook for another minute. Then, add the chili, cumin, oregano, and bay leaf and cook for another 30 seconds-1 minute. Lastly, add the tomato paste and cook for another 2 minutes, or until it turns from bright red to a deeper brick red color.

  4. Deglaze the pot with the orange juice, scraping up any brown bits that got stuck to the bottom of the pot. Add in the brisket, along with any accumulated juices, making sure to tuck the brisket into the sauce as best as you can.

  5. Turn off the sauté setting, secure the lid on the pot with the steam valve turned off, switch to the manual setting, and cook under high pressure for 1 hour. Allow the pot to naturally release for as long as possible (15 minutes is good) before manually venting to release the remaining pressure in the pot.

  6. Transfer the brisket to a bowl and pull it apart with two forks, or your hands if it’s cool enough to handle. Add back as much of the cooking liquid as you like and season to taste with salt, if needed.

Updated: Sep 5, 2021

Makes 8

You can easily cut this recipe in half. But, trust me, you'll definitely want all 17.


4 Tablespoons unsalted butter

2 1/2 cups finely ground blanched almond flour

3/4 cups arrowroot flour

1 1/4 teaspoons baking powder

1 teaspoon kosher salt (Diamond Crystal)

2 large eggs

1/4 cup full-fat, plain, unsweetened yogurt (I use sheep’s milk yogurt)

2 Tablespoons honey

3 oz extra-sharp, aged cheddar cheese, grated (1 cup)

1 Tablespoon minced chives or scallions

1. Line a baking sheet with parchment paper, and set aside.

2. Cut the butter into small cubes (about ½ inch), place in a small bowl, and transfer to the freezer until ready to use.

3. In a separate bowl, combine the eggs, yogurt, and honey and whisk to combine. Set aside in the fridge to keep cold while you prepare the rest of the ingredients.

4. In a large bowl, whisk together the almond flour, arrowroot, baking powder and salt, being careful to break up any larger clumps.

5. Add the frozen butter to the flours, and rub the flour and butter together between your fingertips, breaking up the butter into smaller pieces, and combining it with the flour. Continue to work the flour and butter together until the mixture is crumbly. Alternatively, you can use a pastry cutter.

6. Add the chilled egg mixture to the flour, and stir until just combined. Then, stir in the grated cheese and minced chives.

7. Using a 4 oz ice cream scoop, or a ¼ cup measuring cup, scoop heaping servings of the dough and place on the prepared baking sheets, leaving an inch or two between the scones (they wont spread much).

8. Transfer the scones to the fridge for at least 30 minutes. Preheat the oven to 350 degrees F.

9. Bake the scones for 25 minutes. Allow them to cool slightly before serving.

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