Pumpkin Scones

Since it’s Thanksgiving break, I decided to experiment with my scone recipe. The first attempt was not a complete success, but edible. The second attempt was much more satisfactory. So, without further ado, here is the recipe:

1C. General Purpose GF flour

1/2 c. Brown Rice flour

1/2 + c. Sweet Sorghum flour

1 Tbs. baking powder

1/4 tsp. Baking soda

1Tbs. Coconut flour

1 c. Coconut cream (just the thick top from a can that’s separated… don’t shake the can to mix)

1/2 c. Vanilla almond yogurt

1/4 c. French vanilla coconut coffee creamer

1/3 c. Pumpkin puree (soak up as much extra moisture with paper towels as possible… the puree should be maleable much like soft play dough.)

1/2 Tbs. pumpkin pie spice (more, if desired)

1/4 tsp. Salt

1 Tbs. raw sugar

Mix ingredients. You may need to add a splash of creamer/ almond milk. Kneed on floured surface (I used brown rice flour.) Flour a small cup to cut out circles – about 2 1/2 inches. Pat dough out to 1/2-3/4 inch thick and cut out scones. Place in greased, round metal baking pans. Brush tops with coconut coffee creamer and sprinkle turbino sugar on top of scones. Bake 25-30 minutes at 390 F. Let sit 5 minutes before removing from pans.

Happy National Doughnut Day

So today is National Doughnut (Donut?) Day.  Even though I am dairy and gluten free, there is never a time a will say a don’t want a doughnut (or pizza, for that matter). Since I’m on summer vacation and had no plans, I thought it would be the perfect day to experiment.  After much perusing Pinterest, I can across this recipe from Delightful Adventures.  

Click on over for the recipe. I followed advice and used Bob’s Red Mill GF Baking Flour since my dietary restrictions are lighter.

Also, I added two Tablespoons of brewed coffee and one extra Tablespoon of flour to enhance the chocolate flavor.

These were baked with Almond Milk.

I also did not have a doughnut pan, so I piped the batter into a muffin pan, which worked pretty well.  I imagine a muffin pan for over-sized muffins would leave a small hole in the doughnuts.

Seriously, these doughnuts are g.r.e.a.t. I saved some plain, sprinkled a few with powdered sugar (which was perfect), and glazed the rest. I think I made my glaze too thin (I struggle with that sometimes), so I ended up glazing the doughnuts 2-3 times, letting the glaze harden between each one.

While you are enjoying the doughnuts, check out the history behind National Doughnut Day. Happy Eating!

 





 

(Not Another) Pancake Post

Yesterday, I tweaked my recipe for dairy-gluten-egg-soy free pancakes. I’ve had trouble with egg-free pancakes.  They taste fine, but it’s hard to add nuts and fruit to them, they crumble easily, are held together by coconut oil and a prayer, and have a wet texture, even when fully cooked.  Well… yesterday’s tweaking gave me the best pancakes yet, so I wanted to add the updated recipe here. The biggest change is in the flour choice, no applesauce… and I forgot to add oil.  (Note: for my other “free” pancakes, click here and here (with eggs))

Ingredients:

2 cups Brown Rice Flour

1 cup Bob’s Mill general purpose gluten-free flour

4 Tablespoons honey

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoons-ish salt (I use my hand, what can I say?)

1 1/2 teaspoons cinnamon

1 teaspoon gluten free vanilla

3 Tablespoons apple cider vinegar

about 3 Tablespoons reconstituted milled flax seed

2 1/2 cups almond milk

To cook, melt coconut oil in a skillet on medium heat. Cooked covered with a lid.  This will help them rise, and make deliciously cakey and crispy pancakes. If they are not covered, they will not rise as well.

Note: the batter is very thick, it should glop and not run. I make the pancakes about 5 inches in diameter. This recipe will make 15-18 5 inch pancakes.

Note 2: to make these nut-free, you can use coconut milk, they just won’t rise as well.

 

pancakes-3

Pumpkin Cake

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One of the hardest things about eating GF (gluten-free) is finding a dessert recipe that tastes good and doesn’t have a weird consistency. Pinterest has been a great help in finding recipes, and I’m thankful for all the chefs experimenting in their kitchens and posting food blogs.

This recipe is the Paleo Pumpkin Coffee Cake from jaysbakingmecrazy.com.  I haven’t made the recipe strictly per instructions, although I think it looks fantastic.  Since I can’t have eggs, and I was missing a couple ingredients, I had to change a few things. So, if you aren’t limited like I am, use the recipe as is.  However, if you find yourself missing pumpkin pie spice and unable to digest eggs well, then here is the modified recipe:

    • 1/4 cup melted coconut oil
    • 1/4 cup honey
    • 1/4 cup coconut sugar
    • 1 cup canned pumpkin
    • 1/2 cup Bob’s Red Mill Gluten Free General Purpose Flour
    • 1/2 cup Brown Rice Flour
    • 1/4 cup coconut flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon nutmeg
    • 1/2 teapoon ground cloves
    • 1-ish teaspoon cinnamon
    • 1/2 teaspoon salt
    • 2-3 Tablespoons reconstituted milled flax seed (in  water about 5 minutes, to be honest, I didn’t measure…)
    • 1 Tablespoon Apple Cider Vinegar
CRUMB TOPPING
  • 1/4 cup coconut flour
  • 1/2 cup brown rice flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • crushed walnuts (add a bit more oil and honey if you do this, or it will be crumbly; to keep recipe nut-free, omit walnuts)

I then followed the recipe’s instructions for adding ingredients and baking:

Instructions [from the blog]:

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, [brown rice] flour, coconut sugar, cinnamon, honey, walnuts, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, honey, coconut sugar, and pumpkin. Mix well.
  4. Add in the brown rice flour, GF general purpose flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt. [here add the ACV and flax seed] Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  5. Bake for 45-50 minutes.
  6. Store in fridge after the first day.

I let the dessert cool in the pan to help it stick together and it did not fall apart when I cut it and served it.  I’ve been told this also tastes good with vanilla ice cream or cool whip.

Basic Sweet Potato Soup

Basic. Three ingredients. 10 minutes.

It’s also nut, dairy, and gluten free. And organic, if you please.

It started this weekend when the stomach bug meant solid foods were not an option. I had some chicken broth and a couple sweet potatoes on hand.

I cut a small-medium sweet potato and baked it in the microwave on high for 8 minutes. Meanwhile, I poured about 1 cup chicken broth into my Ninja food processor and sprinkled in a healthy dose of ginger. I did not add salt because the broth was already providing 25% if my daily need.

I scooped out the sweet potato and blended in my processor for about 25 seconds. And it was done.

The soup is more like a bisque, depending on how much blending and the ratio of broth to sweet potato. When I got braver, I cooked a bigger potato and added chucks of potato after pureeing.

Perfect fall warmth on a cold day.

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