This is my first try at gluten-free baking. These came out great!
1 and ¾ cup gluten-free flour (Bob’s Red
1/3 cup sugar
2 tsp baking powder (non-aluminum kind like
1/2 tsp baking soda
1/4 tsp salt
5 Tb vegan butter, chilled (Earth Balance
1/2 cup almond milk (or other non-dairy
1 tsp vanilla
zest of 1 lemon
1/3 cup almonds, chopped
heaping 1/2 cup diced strawberries
coarse sugar for sprinkling (optional)
Heat oven to 400F.Line a baking sheet with parchment paper.Sift dry ingredients together (flour,
sugar, baking powder, baking soda, salt).Cut butter into small bits and add to the dry ingredients.With a pastry blender, 2 knives, or
your hand, cut the butter into the flour so the pieces of butter are small like
peas and blended into the flour, giving it a sandy texture. Add almond milk,
vanilla and lemon zest and mix briefly just to combine.Add almonds and strawberries and
carefully mix again.
Divide dough in half and place one half on a
floured board (using gluten free flour) and knead a couple of times and pat
into a 6-inch circle.Cut each
circle into 6 triangles.Place
them on the prepared baking sheet.Repeat with rest of the dough.Sprinkle with coarse sugar and bake for 16-20 minutes.
I got the recipe from here and it is easy and yummy. I changed a couple of things but nothing major.
Espresso Pecan Scones
1 cup whole wheat pastry flour
1 cup all purpose flour
1/2-1 Tbsp ground espresso
1 cup lightly toasted pecans
1/2 cup shredded coconut
1/4 cup raisins (optional)
pinch of salt
1 Tbsp baking powder
1/3 cup warm coconut butter
or coconut oil, plus a bit extra for brushing
1/3 cup local honey or maple
1 tsp vanilla extract
1/4 cup + 1 Tbsp hot water
Preheat the oven to 350F degrees. Line a baking sheet with
parchment paper. In a medium sized bowl, combine the dry ingredients. Mix well.
Add the pecans and coconut, again, mixing well, and set aside.
Warm the coconut butter and honey together - either over low heat on the stove
or in the microwave - and stir until its lump free. Then, pour the coconut
mixture over the dry ingredients and press it into the dry ingredients to
combine completely. You want the texture of the mixture to be like wet sand before
you add the water.
Pour the water over the dry ingredients and, with your hands, squeeze and press
the mixture so it comes together into a dough. If the dough has a hard time
coming together, add a tiny bit more water but not too much!
Turn the dough out onto a lightly floured surface or cutting board and pat the
dough into a nice little round circle. Cut the circle into sixths. Place the
scones - evenly spaced - onto the prepared cookie sheet, brush lightly with
Bake for 13-14 minutes, or until lightly golden. Let cool for a moment before
eating! If you're porting the scones, let them cool completely before putting
them in an airtight container for travel (so that they don't get soggy.)
This is easy and fabulous. Everyone I served this to, loved it :)
medium heads of cauliflower
cups white rice flour (all purpose is fine too)
tsp. garlic powder
tsp onion powder
tsp smoked paprika
tsp cayenne pepper
tsp black pepper
cup Frank’s Red Hot
melted earth balance
Heat oven to 450 deg F.Mix water, white rice flour, garlic powder, onion powder,
paprika, salt, and peppers.Whisk
Cut cauliflower into florets.Line a cookie sheet with nonstick foil
and lightly spray foil with oil spray.Dip each floret into flour mix and place on a baking sheet.Put in the oven for 20 minutes.Combine Red Hot and earth balance.Pull out cauliflower and dip into hot
sauce mix and put back on the cookie sheet.Bake for 5-7 min more. Serve with Vegan Ranch Dipping Sauce.
Vegan Ranch Dipping Sauce
vegan mayo (Vegenaise)
vegan sour cream
teaspoon vegan worcesterchire sauce
teaspoon white vinegar
tablespoon fine chopped dill or 1 tsp dried dill
tablespoon chives, chopped fine or ½ tsp onion powder
Made this for the superbowl and it was fabulous! All the omnivores loved it. This is a great use for soy curls.
1/2 package soy curls (4 oz), rehydrated according to package directions.
3/4 cup Franks hot sauce
8 oz vegan cream cheese
1/3 cup vegan sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
6 oz vegan cheddar, grated or use the pre-shredded bag (I used pre-shredded Daiya brand)
1 red bell pepper, diced fine (or 5 stalks of celery, diced fine)
Preheat oven to 350 degrees. Drain rehydrated soy curls and mix with hot sauce. Set aside. In another bowl, combine cream cheese, sour cream, garlic powder and onion powder. Mix well. If cream cheese is a little stiff, microwave for about 30 seconds to soften. Add bell pepper or celery and the shredded cheddar. Mix in the hot sauce and soy curls. Place in a baking dish and bake for 20 minutes. Stir the dip and cover with foil and bake for another 20 minutes. Serve warm with tortilla chips, crackers, etc.
A Moroccan soup from the cookbook "Isa Does It." This soup has eggplant, lentils, chickpeas and pasta. It is warm and filling and perfect on a cold night, especially with all this polar vortex business... The recipe is online here.