Tag Archives: A Tale of One Foodie’s Culinary Adventures

SRC – CHERRY OAT SCONES

It is time again for the Secret Recipe Club and this month I was lucky enough to be asked to make recipes from two blogs!  The first blog I was assigned was A Tale of One Foodie’s Culinary Adventures.  I was really excited when I received this blog again…many of you may remember that I was assigned this blog last month and chose to make her Oat Roasted Pears (click here for my version).

Lately I have been scouring the web and cookbooks trying to figure out my holiday menus and one of the categories on my watch-list has been Christmas morning breakfast recipes.  When I saw Erin’s recipe for Cranberry Oat Scones a lightbulb went off in my head…perfect for Christmas morning!  I love taking a conventional recipe and veganizing it.  I have also been meaning to try Earth Balance’s new Organic Coconut Spread and thought this would be a great opportunity to try their new product.

This recipe is definitely more sinful than usual for me, but Christmas morning is truly one of those special occasions you hear me referring to.  It is fine to indulge on “occasion”…the problem is that most people use that term too liberally.

As for changes to the original recipe, I used a gluten free flour mix (click here for the Gluten Free Goddess’ recipe) instead of conventional wheat flour and upped the amount by 1/4 cup (GFree flour acts differently than wheat, so sometimes the amount needs to be adjusted), coconut sugar instead granulated sugar, eliminated the salt (the coconut spread was salty enough on it’s own), used dried cherries instead of cranberries (that is what I had in my pantry), and used So Delicious Original Coconut Milk Creamer instead of the buttermilk.

This recipe veganized beautifully and you would never know that it is gluten free!

INGREDIENTS

2 1/4 cups gluten free flour mix
4Tbs coconut sugar, plus more for sprinkling
1 tbsp baking powder
3/4 tsp baking soda
3/4 cup Earth Balance Organic Coconut Spread, chilled and cut into cubes
1 cup rolled oats
3/4 cup dried cherries
2 tbsp finely grated orange zest
2/3 cup So Delicious Coconut Creamer

Preheat the oven to 425F.

In a food processor, combine the flour, 4 Tbs of coconut sugar, baking powder, baking soda, and salt. Add the cubed coconut spread and pulse until it is chopped into small pieces and the mixture is crumbly. Pour into a large bowl and stir in the oats and cherries.

In another bowl, whisk together the orange zest and coconut creamer and add to the dry ingredients. Stir quickly with a fork until the batter begins to cling together.

Having made scones before, I knew that the dough in the picture above was too wet and it was at that point that I determined that when making these scones gluten-free it is necessary to add an additional 1/4 cup of gluten free flour mix.  Once I added the additional flour, the scone dough was the perfect consistency.

Turn the dough onto a lightly floured surface and gently pat into an 8 inch square about 1 1/2 inches thick. Cut into four 4-inch squares, then slice each square crosswise to make 8 triangular scones (shown below) and cut each triangle in half again to make a total of 16 scones.

Set triangles on baking sheet lined with parchment paper or a Silpat sheet (what I used below). Using a pastry brush, lightly brush the tops with coconut creamer and sprinkle the tops with coconut sugar.

Bake for 15-18 minutes or until golden (mine took 15), then transfer to cooling rack.

I served my scones with Tart Cherry Jelly and the combination of the scones with the jelly was amazing.  This will be the perfect Christmas morning treat!

For a printable version of this recipe click here.



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Filed under Breakfast, Dessert, Gluten Free, Recipes, Scones, Secret Recipe Club, Vegan, Vegetarian

SRC – OAT ROASTED PEARS – GFree and Vegan

It is time again for Secret Recipe Club.  Once a month I participate in a fun and inspiring blog swap of sorts.  This month I was assigned Erin’s blog, A Tale of One Foodie’s Culinary Adventures.

Erin’s favorite part of cooking and baking is doing it for other people…a girl after my own heart!  She started the blog as a pseudo journal so she could keep track of all the cooking, baking and wine tasting she does.  While cruising through her blog I saw many mouthwatering dishes that I was interested in making …many of which were vegan and the others which me great recipe ideas that I could take back to the kitchen and veganize.  Ultimately I decided to make her Oat Roasted Pears which she adapted from a recipe by Anna Olson.  My family is slightly obsessed with pears right now since they are at the peak of amazing this time of year.

Since coming back from the Healthy Lifestyle Expo a few weekends ago I am primed to make as many healthy changes as I can in my cooking and baking, so I eliminated all of the butter and refined sugar from this dish and substituted date sugar and honey (I also used pecans vs. almonds since that is what I had on hand).  In addition, I halved the recipe since there are only four of us.

The end result was delicious and we all loved it!

For Erin’s original recipe, click here.

Honey Oat Roasted Pears
Recipe from Anna Olson’s cookbook Fresh, p 120
Ingredients:

Method:

Preheat the oven to 375F. Toss the oats, date sugar, honey, pecans and cinnamon to combine.

Cut the pears in half (don’t peel them) and scoop out their cores (I used a melon baller).

Lay the pear halves in a baking dish.

Press 1/4 of the oat filling into the center of each pear.

Bake, uncovered for 25 minutes, until pears are tender and the oat filling is lightly browned.  NOTE – Watch closely.  If the oat mixture begins to cook too rapidly, cover with foil.

Serve warm, drizzled with maple syrup or honey and vanilla yogurt.

For a printable version of this recipe click here. 

 

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Filed under Cooked Fruit, Dessert, Fruit, Gluten Free, Pie / Crumble / Cobbler, Recipes, Secret Recipe Club, Vegan, Vegetarian