Tag Archives: vegan

Gluten Free Orange Rosemary Drop Scones

Remember that time two years ago when I started a different blog documenting our explorations into the Orthodox Church? Well, that’s still happening. It’s been a winding, up and down, stop and start journey. I’m no theologian and I’ve bumbled and fumbled quite a bit along the way, but the journey continues.

Yesterday, we spent some time picking oranges and lemons in my in-laws backyard while we were there splitting up our Abundant Harvest produce box. This picture perfectly depicts Ethan’s intensity and enthusiasm in the endeavor:

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Even though baking and I have a bad relationship (I swear, something always goes completely wrong even when I do everything completely right), I decided I wanted to try to make some yummy scones for coffee hour (the social gathering in the church hall immediately following Divine Liturgy each Sunday). We got a ton of rosemary in our box and I already had some that was used in our house blessing Thursday night. My first instinct was to make cheddar rosemary ones, but it’s a fasting season in the church right now and so that wouldn’t work. I don’t know how orange and rosemary went together in my brain, but it seemed a good combination. I Googled “orange rosemary scones” and quickly found this recipe from Food & Wine. I adapted it to be fasting friendly (vegan) and gluten-free. They were a big hit and gone in minutes.

Here is my version:

Gluten Free Orange Rosemary Drop Scones

Ingredients:
-2 cups Pamela’s biscuit and scone mix
-1/4 cup sugar
-1 Tbsp baking powder
-pinch of salt
-zest of one softball size navel orange
-juice of one softball size navel orange
-3 Tbsp solidified coconut oil (this happens naturally in my house this time of year, you may need to refrigerate yours to get the same effect)
-2 tsp minced rosemary leaves
-1 Tbsp TJs raw organic honey (this stuff is much thicker than other honey I have purchased in the past, the consistency of butter)

Preheat oven to 375.

In a bowl combine flour, sugar, baking powder, salt, orange zest, rosemary and honey with a pastry cutter until mixture is crumbly.

Stir in orange juice until just combined, do not over mix.

Spoon heaping tablespoonfuls onto a parchment lined baking sheet as you would cookies or drop biscuits/scones.

Bake for 10 minutes until just golden on the top and edges. Remove from oven and move scones to a cooling rack. Serve.

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Gluten-free vegan banana spice muffins

My sister-in-law’s husband made this amazing banana spice cheesecake for her birthday. Before that cheesecake I never would have considered banana and the spices you would find in a pumpkin pie together. I was inspired by it to make some muffins.

Ingredients:
• 2 1/3 c gluten free flour mix
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 1/2 tsp pumpkin pie spice
• 1 cup brown sugar
• 1/3 cup olive oil
• 2 Ener-G “eggs” or if you can have eggs, regular ones
• 1 tsp vanilla
• 1/2 cup water, milk or almond milk
• 2 1/2 bananas (almost black ones work best)
• 1/2 cup sliced almonds

Preheat oven to 350*F.

Prepare your egg replacer, whisk until frothy.

Mash your bananas until mostly smooth.

Mix remaining ingredients together with bananas and egg replacer.

Spoon into greased muffin tin. Bake 25 minutes or until a toothpick inserted into the center comes out clean.

Cool a couple minutes in pan and then remove to wire rack so they don’t get soggy.

Makes one dozen muffins.

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