Reminder of reduced schedule due to the Holiday.
Norwood and Dedham will be closing following the 6pm class.
Open Gym tomorrow 7a-11a.
Here is another great recipe for the holiday season to keep your yourself prepared for all the “bread” treats.
1 cup almond flour
½ cup arrowroot flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut oil, melted
1 large egg, room temperature
2 tablespoons honey
2 teaspoons lemon juice
¼ teaspoon coconut oil to grease skillets
2 teaspoons coconut sugar
2 cups fresh strawberries, quartered
1 tablespoon coconut sugar
1 teaspoon lemon juice
Coconut Whipped Cream
solid portion from 1 can of chilled full-fat coconut milk
1 tablespoon honey
½ teaspoon vanilla extract
- Whisk the dry ingredients together until they’re well incorporated and all clumps are broken up.
- Whisk the wet ingredients together and then add them to the dry. Stir until the mixture is even.
- Grease two 6” oval skillets with the coconut oil.
- Using a #40 scoop (or just a big spoon that equals about 2 tablespoons), drop balls of the dough into the greased skillets. You should get about 7 drop biscuits for each dish. Sprinkle the top of the biscuits evenly with the coconut sugar.
- Bake at 350 F for 20-22 minutes, or until a toothpick comes out clean.
- Let cool then top with the strawberries and coconut whipped cream.
- In a large bowl, mix the strawberries with the coconut sugar and lemon juice.
- Set covered in the refrigerator for at least 30 minutes before serving.
- Add the hardened coconut cream from the can of full-fat coconut milk to a chilled mixing bowl with the honey and vanilla extract. Beat on high for 5-7 minutes, or until stiff peaks form.
- Store in the refrigerator until just before serving.
Shoulder to Overhead
Toes 2 Bar
Int:95/65, Hanging Knee raises
Beg:65/35, Straight Leg raises
5-Partner asst. Pullups
10-Arnold Curl to Press