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.
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
- 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]:
- Preheat oven to 325° and line a 9×9 pan with parchment paper.
- 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.
- In a large bowl, combine coconut oil, honey, coconut sugar, and pumpkin. Mix well.
- 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.
- Bake for 45-50 minutes.
- 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.
New weekend, new recipe. To be honest, the only parts of this bread that I should be eating are the salt and baking powder, but I did a taste test and it tasted fantastic. Here is the recipe. Substitute softened butter (no shortening), one cup vanilla yogurt (no sour cream), and cake flour. Also sprinkle in some nutmeg and extra cinnamon before scooping into the pan.
It’s still at the experimenting stage. They’re rather crumbly, but so delicious!