Tag Archives: nut free

Holiday Nog Scones: eggnog scones that are gluten, dairy, egg, soy, and nut free

It’s probably no secret that scones are my favorite thing to bake. I still had leftover coconut milk holiday nog and wondered how this recipe might taste with that change.

These scones have an overall vanilla taste, with just the right amount of sweetness and hint of cinnamon and nutmeg- perfect for a holiday brunch. I served these at a girls’ get together and they were a hit!

So, here is the original scone recipe modified for the holidays:

Holiday Nog Scones (makes 14)

Ingredients:

  • 2 c. Gluten free flour blend (Bob’s Red Mill 1-1 in the blue bag)
  • 1 c. Sweet sorghum flour
  • 1 c. Brown rice flour
  • 1/2 tsp. Salt
  • 2 Tbs. baking powder
  • 1 tsp. Ground cinnamon
  • 1 c. Coconut cream (just the thick part off the top, allow a 12 oz can to sit undisturbed for a few days before opening the longer the better)
  • 1/2-3-4 c. Vanilla coconut milk
  • 1 1/2 c. Holiday nog

Directions:

  1. Preheat oven to 390 F.
  1. Grease two round pans – I used coconut oil.
  1. Add all ingredients to the bowl, then stir until just mixed. Note: The dough should be maleable and not too sticky. Add a bit of flour, if needed.
  1. Turn dough out on floured surface and “roll” until about 1- 1 1/2 inches thick. (I just pat it down instead of using a rolling pin.
  1. Using a floured 2-3 in. cookie cutter (or plastic cup), cut out the scones and place in baking dish.
  1. Brush tops of scones with holiday nog and sprinkle with sugar.

  • 7. Bake for 25-30 min, until the top is firm and slightly crunchy. Let cool 5-10 min in pan.

    • Make some coffee and enjoy!

    Post- Christmas Pancakes: Holiday Nog Edition

    Due to circumstances beyond my control, I ended up with quite a bit of leftover holiday nog.

    I love the taste of holiday nog – whether it tastes like eggnog or not, I wouldn’t know- but two cartons is a bit much for one person to drink. Naturally my mind turned to baking… and breakfast and scones and pancakes and muffins… and finally, came a new recipe! So, here they are, gluten-dairy-egg-soy-nut free holiday nog pancakes!

    Holiday-Nog Pancakes (for 1… or two if they’re not very hungry)

    INGREDIENTS:

    • 1/2 c. Brown rice flour
    • 1/2 c. Oat flour
    • 1/2 c. Sweet Sorghum flour
    • 1 tsp. Baking powder
    • 1/2 tsp. Baking soda
    • 1/4 tsp. Salt
    • 1 tsp. Ground cinnamon
    • 1 Tbsp. Oil (I used avocado oil.)
    • 1 tsp. Apple cider vinegar
    • 1 Tbs. Honey
    • 1 Tbs. flax seed
    • 3/4 c. Holiday Nog

    *Note: I made a flax seed egg by letting it stand 5 minutes in 1-2 Tbs. water. However, the dough needed more help thickening, so I ended up sprinkling another 1/2 tablespoon on top. Next time, I will try just adding the flax seed and letting it gel in the pancake batter.*

    DIRECTIONS:

    Mix all ingredients in a medium-sized bowl snd stir until blended an few lumps.

    Let the mixture stand to thicken. It should look about like this:

    I added avocado oil to the skillet because it is not a strong-tasting oil, so it wouldn’t mask the flavor of the nog. Word to the wise, use a really good non-stick skillet so that you can use as little oil as possible. If you aren’t avoiding cooking spray, that would be best. Too much oil makes the edges a bit crumbly…

    But they make good, thick pancakes nonetheless. I used a full 1/4 c. measuring cup to pour the pancakes into the skillet once it was to temperature (water droplets sizzle when dropped in pan). To help the pancakes rise, I cover for the first few minutes with a lid. I had more trouble with this recipe burning… maybe because of the extra sugar in the holiday nog.

    This recipe made six pancakes and taste delicious!

    Sixth pancake not pictured because I was already eating it…

    Thanksgiving Pies for the rest of us: allergy friendly baking

    ‘Twas the night before Thanksgiving… happy baking!

    Pumpkin filling (it’s setting, so we’re hopeful 😂): https://jessicainthekitchen.com/vegan-pumpkin-pie-gluten-free/

    Apple pie filling: https://lexiscleankitchen.com/gluten-free-apple-pie/

    Crust (used Earth Balance soy-free butter alternative): https://www.allergyfreealaska.com/perfect-gluten-free-pie-crust-pastry-vegan/

    Baking Day: Spice Cakes

    Which one is gluten free and which one isn’t?

    Click here for delicious “regular cake” and cream cheese frosting recipe from Cooking Classy.

    Click here for the equally tasty gluten, dairy, oil, soy, and egg free version from The Vegan 8 with my modifications.

    Oat Breakfast Muffin

    It’s no secret that I’ve been doing a lot of baking lately… well, the last 4 months. This past week, I thought more about the flour I’ve been using. Four years ago, I was very strict about the flour I used. No blends, no tapioca, no potato flour, no bean flour. Oh, and I definitely didn’t use sweetener outside of honey, fruit, or unsweetened applesauce.

    I wanted to get back to that cleaner way of baking and eating. I really do feel better, even though I almost never stray from gluten and dairy free.

    I also wanted to get the best deal nutritionally from my flour. (But more about that in a later post.)

    All this led me to bring back an old muffin recipe and tweak it just a bit (click for original post). One thing I remember is that the muffins were good, but crumbly and the taste could have been better.

    As soon as I tasted the first muffin, I remembered how much I enjoy the taste of honey and the homey, comforting flavor of these flours without the add-ins of a blend. These muffins are so smooth and NOT crumbly, it’ll be hard to eat just one. AND these are dairy-gluten-egg-soy-nut-refined sugar free. It’s a tall order for a muffin, but it comes through!

    So, without further ado, Oat Breakfast Muffins!

    Oat Breakfast Muffins Recipe:

    1 c. Brown Rice Flour

    1 1/4 c. Oat flour (plus extra if needed)

    1 c. Sweet Sorghum flour

    1 scant tsp. salt

    1 tsp. Cinnamon

    2 tsp. Baking soda

    2 c. Unsweetened applesauce

    2 Tbs. Apple cider vinegar

    1 tsp. Gluten-free vanilla extract

    Flax seed egg (2 Tbs. milled flax seed + 2-3 Tbs. cold water and sit for 5 minutes)

    2 Tbs. melted coconut oil (plus some for greasing pans)

    6 Tbs. raw honey (I *may* have used a bit more)

    • Preheat oven to 380F. Grease pans with the extra coconut oil. (This recipe makes 18 muffins.)
    • Whisk dry ingredients together
    • Add wet ingredients and stir until mixed. If mixture seems loose, add a couple Tbs. of oat flour.
    • Scoop into prepared baking pans. Filled cups 1/2-3/4 full. These muffins don’t rise a whole lot, so keep that in mind.
    • Bake for 15-18 minutes.
    • Let set in pan about 10-15 minutes to firm up. Let cool on wire rack or plate.
    • Enjoy as they are, or with honey or fruit spread! Oh, and coffee. ;-)

    Saturday Happenings

    Because rainy days are for baking.

    Click here for the recipe from theprettybee.com. It’s my first gluten, dairy, egg, soy, and nut free cake. And it’s chocolate. I’m a fan!

    My recipe notes:

    Apple cider vinegar instead of white vinegar (keep in mind some vinegars ate NOT gluten free)

    Add 2 Tbs. strong dark roast coffee and as much extra GF flour. Trust me on this. 😍

    Grapeseed oil instead of canola oil

    Coconut sugar instead of cane sugar… not sure how much difference it makes. I just didn’t have any cane sugar.

    I didn’t put in chocolate chips, because I was out. I have allergen-free chocolate icing to use instead.

    Vanilla Blueberry Scone Recipe: gluten-free, dairy-free, egg-freedom

    Today is a snow day!

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    In keeping with snow day tradition, I slept in and then made my way to the kitchen for coffee and morning baking.

    Last snow day, I made pancakes (recipe here). Today, however, I wanted something a little lighter and not as fried.

    Scones.

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    These blueberry-vanilla scones are every bit as good as I remember- maybe even better! Here is my recipe modified from Wholesome Patisserie’s Blueberry Scones:

    1 cup all purpose gluten free flour

    1/2 cup brown rice flour

    1/2 cup sweet sorghum flour

    1 Tablespoon gluten free baking powder

    1/4 teaspoon pink Himalayan salt

    1/2 cup coconut cream (the thick part from the top- don’t shake the can!)

    1/4-1/2 cup vanilla almond or coconut yogurt (can also use peach or strawberry)

    3/4 cup coconut milk french vanilla coffee creamer

    1/2 c. Frozen blueberries

    Extra gf flour for rolling

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    Step 1: Make a cup of coffee to drink. That’s my baking secret. Also, preheat oven to 390 degrees F. Generously spray a round cake pan or use coconut/ grapeseed oil to avoid any soy.

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    Step 2: add all ingredients together, except the blueberries. If the dough is not soft, add a bit more all purpose gf flour. It should be sticky, but maleable.

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    Step 3: add frozen blueberries and stir carefully.

    Step 4: turn dough out on floured surface and pat/hand roll until about 1 1/2 inches think. Use floured cookie cutter or plastic cup to make 2 in. circles.

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    Step 5: Place scones in baking dish. Brush with coffee creamer and sprinkle with raw sugar (if desired). Bake 25-30 minutes or until sides and tops feel firm and crunchy. (I used too much creamer and had to bake an extra 8 minutes). Let set 5-10 minutes.

    Step 6: Make another cup of coffee and enjoy with the scones!

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