Thursday, January 9, 2014

Gluten Free Blueberry Scones

I saw a picture of someone eating scones the other day, and I could not get them out of my head.

But when I think of scones, I think of butter and cream. And sugar. And deliciously crumbly little morsels of sugary crust with a soft and fluffy center.

Then I decided I should make them. But the thought of all that cream and butter going straight to my thighs was a little off-putting. So I came up with this recipe that would make me feel a little less guilty about stuffing my face with one, or five, of these babies.

The result was amazing. Slightly sweet, crusty outside, and soft pillowy goodness on the inside. I made half the batch and put the others in the freezer for later consumption…which means tomorrow. But due to the gluten-free nature and the lack of starches/weird gluten free ingredients, they can tend to be a little crumbly. So handle with care.

The best part about these is that they have only 215 calories, 3 grams of fiber and 4.5 grams of protein per serving.  AND there is only four tablespoons of butter in the entire recipe. That means there's about half a tablespoon of butter in each scone, so eat up!

Ingredients: (makes 8-10 round scones)

2 cups gf oat flour
1/2 cup almond flour/meal
1/4 cup coconut palm sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons psyllium seed husks
3 packets of stevia (or you can just do three more tablespoons of coconut sugar)
4 tablespoons extra cold butter
3/4 cup almond milk
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1 egg
3/4 cup blueberries

Begin by adding 1/2 tsp vinegar to the almond milk and set aside for 5 minutes. This is to make a dairy free 'buttermilk'.

Whisk almond 'buttermilk' with the egg and vanilla.

In a bowl mix together oat flour and almond meal with baking soda, salt, stevia, psyllium seed husks, and sugar.  Cut in cold butter until it resembles coarse crumbs. Pour liquid ingredients into bowl of flour  and gently mix until there are no more flour streaks. Be very careful not to over mix! Fold in blueberries and place bowl in fridge for 15-20 minutes.

Preheat oven to 425 degrees.

Scoop batter with a large ice cream scooper (or roll into 2 inch balls, but batter will be a bit wet) onto a parchment paper lined baking sheet. You can brush them with a bit of almond milk and sprinkle with turbinado sugar if you'd like. Bake for 10-12 minutes, or until scones begin to brown.

You can also scoop out batter into scone shape and freeze for later baking. Simply bake at 375 and extend the baking time to 20-25 minutes.

Wednesday, January 8, 2014

Grilled Zucchini and Squash Salad (GF)

Who says you can't pretend it's summer in the middle of winter?

Well, it feels somewhat like summer here in Los Angeles right now, which is why I decided this salad was such a good idea. Grilled zucchini and squash on top of fresh baby romaine lettuce, with a sprinkle of feta, basil, and marcona almonds.  For the dressing I just squeezed a bit of lemon juice along side a drizzle of really good olive oil. This salad is so amazing.

So if you're in need of a little taste of summer this winter, go ahead and try this. You won't regret it.

Ingredients: (serves two)

1 large zucchini
1 large yellow squash
4 cups of baby romaine (roughly)
1/4 cup marcona almonds
1 tablespoon fresh chopped basil
crumbled feta
2 slices of lemon
2 tablespoons good olive oil
salt and pepper to taste

Thinly slice zucchini and squash and sprinkle with salt and pepper. Grill on an indoor (or outdoor) grill, only about 30 seconds on each side (you don't want the veggies to be soggy, just have nice grill marks).

Once grilled, set aside to cool.

Meanwhile put romaine in a bowl along with feta, basil, and marcona almonds. Squeeze lemons on top of romaine, along with olive oil, seasoning with a pinch of salt and pepper. Add grilled veggies and toss everything together. Serve immediately.

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