Strawberry Scones, a Gluten-Free, Dairy-Free Recipe

My mom came over this week for a belated Mother’s Day lunch and as I always do when anyone comes over, I wondered (worried about) what I should make. When planning a meal, I almost always think of dessert first because that’s the fun part. I hadn’t baked scones since last summer, and I had a few cups of organic strawberries in the fridge I needed to use up, so the scones definitely had to be strawberry. This is a recipe I’ve baked many times and it’s adapted from this recipe on the blog Sarah Bakes Gluten Free.

Strawberry Scones

1 3/4 cups gluten free flour blend, plus more for dusting the counter

1/2 cup sugar, plus more for sprinkling on top of scones

2 teaspoons baking powder

1/2 teaspoon baking soda

scant 1/2 teaspoon sea salt

5 Tablespoons of chilled Earth Balance soy free vegan butter, or another dairy free alternative such as palm shortening

1/2 cup unsweetened vanilla almond milk, plus more for tops of scones

1 teaspoon vanilla extract

1 cup sliced strawberries

Preheat oven to 400 degrees and line a baking pan with a Silpat or parchment paper.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the vegan butter with a pastry cutter until butter is pea-sized. Pour in the almond milk and vanilla extract and knead with hands until combined. Fold in the strawberries.

Turn out the dough onto a floured countertop. With floured hands, shape and flatten the dough into a 12 inch diameter circle. With a floured knife or pizza cutter, cut the dough into 8 wedges and place onto lined baking sheet. With fingertips or pastry brush, moisten the top of each scone with almond milk and then sprinkle sugar over the moistened tops.

Bake for 20-25 minutes or until golden brown. Allow to cool slightly and enjoy.

Note: To warm up a day old scone, place in a toaster oven for a few minutes. These freeze well.

Oh, and if you want to know what else I made for lunch when my mom came over: Shallot, Portobello, and Spinach Crustless Quiche (dairy-free) and a tossed salad with homemade vinaigrette. (Plus watermelon and cherries.)

Healthy Fudge: A Childhood Recipe, Revamped

Today I’ll be sharing a recipe from my early childhood. When I was small, my mom kept us well with home-cooked meals that included plenty of unprocessed, whole foods, and very little sugar. One of the treats she would make for us included “Healthy Fudge”. The original recipe contained peanut butter, wheat germ, and powdered milk, none of which I can tolerate today. So I revamped it and enjoy it as much, if not more, than the original.

Healthy Fudge

makes about 16 balls

1/2 cup cashew butter (or almond butter or tahini)

1/2 cup molasses, honey or (1/4 cup of each)

1 cup shredded unsweetened coconut, plus extra for rolling

1 cup ground flax seed

1/2 cup mini chocolate chips or raisins (optional)

Place all ingredients except chocolate chips in a mixing bowl and stir together with a spoon. Add in chocolate chips if using. Put some coconut into a small bowl.

Form into 1-inch balls, roll in coconut, and place in an air-tight container. Store in refrigerator for up to a week.

Flourless Chocolate Cake, Gluten Free, Dairy Free (Recipe)

Last year, right before our birthday (Alan and I share the same day), I began looking for a cake recipe that I would actually like. I’m not much of a cake person–I like not-too-sweet chocolatey, creamy or fruity desserts and pies–as long as they are free of gluten and dairy. I started thinking about flourless chocolate cake and came across several that looked tempting. I decided on one from The Spruce Eats and gave it a try.

It was so easy to make and IT WAS DELICIOUS!!! I made it again at the end of September when some friends came for dinner and again at Thanksgiving. Then I forgot about it until last week when I suddenly wanted dessert and couldn’t think of anything to make, until, suddenly, the vision of flourless chocolate cake danced in my head! It was just as delightful as I remembered, so I am sharing it with you. (Recipe slightly adapted from The Spruce Eats)

Flourless Chocolate Cake

1 cup or 6 oz dark or bittersweet chocolate bars broken into chunks or chips

2/3 cup sugar

1/2 cup sunflower or other mild-flavored oil

1 Tablespoon brewed coffee or just use water

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

4 large eggs

1/2 cup of cacao or cocoa powder

About an hour before, set eggs on counter so they’ll come to room temperature.

Preheat oven to 350 F and oil either an 8-inch springform pan and line with parchment paper or a 8 or 9 regular cake or tart pan (if you’re feeling lazy).

Carefully melt chocolate in the microwave or stove top on super low heat, stirring often to prevent burning/scorching. (Yep, I’ve done it!)

Transfer melted chocolate to mixing bowl, add sugar and blend with mixing paddle. Add in the oil, coffee or water, cinnamon, salt, and vanilla.

Add eggs one at a time, stirring after each addition.

Add in the cocoa powder and mix well.

Pour batter into pan, even out with a spatula, and bake for 30-35 minutes or until the top has a thin, shiny crust and toothpick comes out mostly clean.

Place pan on wire rack to cool. When cool, if using a springform pan, unlatch the side and invert the cake onto a plate. If using a regular cake pan, just serve and enjoy!

It’s really good with Coconut Whipped Cream and/or raspberry sauce!

I forgot to take a picture before I dug into it–it’s that good!

My Favorite Ginger-Molasses Cookie Recipe (Gluten Free, Dairy Free)

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Last month I started craving ginger-molasses cookies and couldn’t stop thinking about them. And when that happens, there’s no stopping me. I have no problem with follow through–I am going to bake those cookies. After looking at lots of recipes online, I came up with my own version.

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When Alan saw them, he said they looked perfect, but the biggest compliment followed his first bite when he said they tasted just like “the real thing”. For all of the gluten free and dairy free bakers out there, you know that is the ultimate goal: to make it as good as the real thing.

So, here is the recipe:

Ginger-Molasses Cookies

Ingredients:

2 cups Gluten Free Flour Blend of choice (with xanthan gum in the mix)

1/2 cup almond flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon cloves

2 1/2 teaspoons ground ginger

1/2 cup Organic Cane Sugar 

6 tablespoons grapeseed, sunflower, or other vegetable oil, or Palm and Coconut Shortening

1 large egg

3 tablespoons sugar for rolling

 

Directions: 

  1. Preheat oven to 350 Fahrenheit and line two baking sheets with Silpats or parchment paper.
  2. In a medium bowl, stir together flours, baking soda, salt and spices and set aside.
  3. In a large mixing bowl, mix together sugar, oil, molasses, and egg. (Save the 3 Tablespoons of sugar for rolling.)
  4. Add the dry ingredients to the wet and stir until combined.
  5. Dough should be firm enough to form into balls, roll in sugar, flatten slightly with palm of hand, and place on baking sheets. If not, you can refrigerate dough for an hour or two.
  6. Bake for 10 minutes.
  7. Allow to cool completely before moving. (They will be very soft when they come out of the oven and will fall apart if you try to move them!)
  8. Store in an airtight container for up to a week or freeze for up to two months.

What is your favorite cookie recipe for fall? Please share in the comments!

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