Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

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Lemon Rosemary and Yogurt Cake

Lemon Rosemary and Yogurt Cake
Lemon Rosemary and Yogurt Cake
photo by recipe author

 

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

  • 3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
  • 1/2 cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • zest from one lemon
  • 2 teaspoons organic vanilla extract
  • 1/2 cup cultured plain yogurt
  • 3 farm fresh organic eggs from your local farmer or organic eggs from the market
  • 1 1/2 cups non-GMO all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  • fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

Whole Wheat Chocolate Chip Pumpkin Bread

Whole Wheat Chocolate Chip Pumpkin Bread
Whole Wheat Chocolate Chip Pumpkin Bread
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes + baking time

In a large bowl mix flour, sugar, spices, baking soda, baking powder, and salt together thoroughly.

In a small bowl, combine pumpkin puree, coconut oil, and eggs. Mix thoroughly.

Add wet ingredients to dry – slowly stirring until well combined. Add in chocolate chips and combine.

Coat bread pans with coconut oil before baking. Slowly pour mixture into pans.

Bake at 350° F for 60 minutes or until a toothpick inserted in the middle comes out clean.

Jackie from Dexter, OR won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Crustless Pumpkin Coconut Pie

Gluten Free Crustless Pumpkin Coconut Pie
Gluten Free Crustless Pumpkin Coconut Pie
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes active + baking time

Preheat oven to 350° F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

Homemade Fresh Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Dairy Free Cranberry or Blueberry Lemon Scones

Dairy Free Cranberry or Blueberry Lemon Scones
Dairy Free Cranberry or Blueberry Lemon Scones
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

Scones

Preheat oven to 450° F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place dough on a lightly floured surface. Knead dough by folding and gently pressing for 10 – 12 strokes, or until dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3-4 teaspoons fresh coconut milk; enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes and photos here!

Black Bean Brownies

Black Bean Brownies
Black Bean Brownies
photo by recipe author

 

Servings: 9-12
Preparation Time: 30 minutes

Preheat oven to 350° F.

Mix beans, cocoa powder, oats, salt, honey, coconut oil, vanilla, and baking powder in food processor. Blend until very smooth.

Stir in 1/2 cup chocolate chips.

Pour into oiled 8×8 pan.

Sprinkle 1/4 cup chocolate chips on top of brownies and press in slightly.

Bake for 18-20 minutes. Serve warm or chilled with a glass of fresh farm milk or homemade nut milk.

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Our new rolled oats are grown on a small family farm in Wisconsin using sustainable methods without any pesticides, herbicides or chemical fertilizers. As an added assurance they are also tested for the presence of glyphosate and no trace was found. We have tested many batches of oats nationwide, including those certified organic, and it has been extremely difficult to find sources with no trace of the herbicide glyphosate present.

These oats are processed by a small family-run mill, also in Wisconsin, and are never subjected to any heat processing and are truly raw. This mill is dedicated to milling only grains grown on nearby farms that are free from pesticides and herbicides.

The oats are processed in small batches in order to keep them raw and as fresh as possible, making them an artisan, handcrafted product. As such you may find they contain more oat hulls in the package than you would normally find in oats that are processed by huge machines in factories.

A simple way to remove any remaining hulls is to soak the oats before consuming them. Soak your desired serving of oats in water and the hulls will begin to float to the top and can be skimmed off, then stir the oats and skim again, repeat this until no more hulls float.

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Given that these are truly raw oats we recommend storing them in your freezer until ready to use for optimal results.

Lynelle from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Blissful Blueberry Muffins

Blissful Blueberry Muffins
Blissful Blueberry Muffins
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Make a sugar shell “crust” on the muffins:

  • 1/2 teaspoon organic raw sugar sprinkled over each muffin top before baking

Preheat oven to 375° F.

Line a muffin tin with paper liners or grease each cup.

Melt butter in the bottom of a large bowl and whisk in sugar, lemon essential oil, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups and then sprinkle each top with 1/2 teaspoon organic raw sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes then remove to wire rack and serve while still warm.

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Rustic Apple Tart

Rustic Apple Tart
Rustic Apple Tart
photo by recipe author

 

Servings: 8
Preparation Time: 30 minutes

Crust:

Filling:

Crust:

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400° F.

On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes here!