Tag: Holiday recipe

Gluten Free Pumpkin Scones

Pumpkin Scones with Granola Crumble

12.13.17 Overcoming serious creativity block.

with simple, not too dry, pumpkin scones.

It’s been 11 months and some change since I have written in this baby blog of mine. I’m pretty sure only my parents read this… and my Grandma Betty. Hi Grandma. And I bet my sis Katie is reading this too. Give Frankie Ruth and Jesse a hug for me. If there is anyone not named reading this, thanks :). You should know I am not a writer, and I am not very witty. But I tend to need creative outlets. Food has become my creative, and I am working to share it on paper. So someone like you, can recreate my creations.

Okay. Pumpkin Scones.

It seems fitting to be sharing something pumpkin. It’s that time of year. All things pumpkin.

 

Gluten Free Pumpkin Scones 2

 

But first. I have a confession.

I haven’t actually even tried these scones yet… just the smell from baking in the oven, I was like, “Yep. This is the one.” They feel fluffy and moist to touch. And you can see all the pretty little ridges that a perfectly baked biscuit should have.

 

Gluten Free Pumpkin Scones

 

I’m not sure why this recipe sparked my interest to write about it. It’s not like I have not done any R&D for 11 entire months. I think just allowing myself the time to write it out. I haven’t let myself do that. I am finding time and time again how important it is to let yourself be. To just be. To find the time to be creative, relax or be spontaneous. Let go of “to dos” and “what ifs” and “should haves” and just be a little more in the moment. It’s 8:35 pm, no one is home and the house smells like pumpkin pie. So instead of worrying over emails or invoices or bookkeeping, I’m writing about these yummy smells. Whatever helps you be a little more present and a little more you, right? I think we can all relate, even if you don’t like pumpkin scones… which, I don’t understand you if that’s you.

This recipe was 100% inspired by Gluten Free on a Shoestring. I don’t have a link as it’s not pertaining to one particular recipe. If you are a gluten free-er or cook/bake for someone who is, you need to check out her site. It’s brilliant. And it’s so simple.

New to scones making or baking in general? Some starter tips:

  • Always mix dry and wet ingredients separately or in this recipe, create a well like I describe (below) so it’s only a one bowl mess you have to clean up.
  • “Cutting” butter into flour is exactly what it sounds like. You are not mashing or beating the butter into your flour like a cookie or cake recipe. Use a simple pastry knife OR if you don’t have that – you can use your hands by gently crumbling the butter into flour, breaking down the butter clumps but keeping them clumps.

  • Be sure to chill the prepared scones dough in the freezer (if possible) for up to 20 minutes before baking. This will help the rising process in the oven to make the perfect crumb. You want the fat to stay cold when it hits the heat of the oven when making pastries and biscuits.
  • Be careful not to burn your crumb topping as you bake… like my first batch. (they were still deliciously scrumptious).

Gluten Free Pumpkin Scones homecooked with love

  • Lastly, careful not to over-bake. Otherwise, you will be left with a very dry, dry scone.

I made a half batch with chocolate chips because chocolate chips belong in everything. And half with a granola crumb.

So no more dissing scones, if you are that person.

These scones are wickedly simple and not so dry that you feel like you are going to joke on every bite.

Yields 12 Scones

Pumpkin Scones with Granola Crumble

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 1/2 cups Gluten Free Flour Blend (I love Bob's Red Mill 1 to 1 Baking Flour)
  • 1/2 cup Coconut Palm Sugar (or any other granulated sugar substitute)
  • 1 Tablespoon Baking Powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 2 eggs
  • 1 can pumpkin puree (14 ounces)
  • 1/2 cup grass fed butter or cold ghee, cubed
  • *Optional: dark chocolate chips, granola, crystalized ginger pieces or anything else that tickles your fancy
  • 1/4 cup coconut milk or melted butter (room temperature)

Instructions

  1. 1) Place a bench knife or large slicing knife into the fridge to chill.
  2. 2) Mix dry ingredients in a large mixing bowl - flour, sugar, baking powder, spices, and sea salt.
  3. 3) Grab cubed, cold butter and cut into flour mixture using a pastry knife or just crumble with your hands until butter is evenly coated with flour and in small course chunks.
  4. 4) Make a well in the flour/butter mixture then add the eggs and pumpkin puree to the well. Whisk the egg and pumpkin until smooth (try not to mix too much of the flour into your pumpkin). *Add your sweet bits here if you'd like - chocolate chips or ginger. I split the batter here into two bowls and added chocolate chips to one.
  5. 5) Fold together the flour and pumpkin mix until the batter starts to form a dough, holding together and ingredients evenly incorporated.
  6. 6) Dust a baking sheet with flour or line with parchment paper, divide the dough into 2 parts and flatten each dough round to about 1" thick.
  7. 7) Brush each dough round with coconut milk or butter then sprinkle more cinnamon and granola or chocolate chips or even granulated sugar for nice even coating on top. *optional
  8. 8) Using a cold bench knife or large cutting knife - slice each dough round into 6 slices like a pizza, separating each with about 1" space between each slice.
  9. 9) Place your baking sheet in the freezer or chill in the fridge if you don't have space.
  10. 10) While your scones are chilling, preheat the oven to 425 degrees. After about 20 minutes, remove scones from the freezer.
  11. 11) Bake in the oven for 15-20 minutes. You may need to turn the pan around halfway if the back of the oven heats hotter than the front.
  12. 12) When a toothpick inserted into scones comes out clean, they are done. You can leave in the oven for a few minutes longer to get a nice brown top. *be careful not to burn your granola crumb.
Cuisine: Dessert | Recipe Type: Gluten Free Baking

Notes

These babies need to be eaten within 2-3 days before getting too dry... if they last that long. Store in an airtight container. Toast in the oven to reheat.

7.6.7
24
https://homecooked.love/pumpkin-scones-with-granola-crumble/
ESHA Logo
Calories
3232 cal
Fat
140 g
Carbs
264 g
Protein
216 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

 

Chewy Holiday Oatmeal Cookie. Vegan and Gluten Free

Chewy Holiday Oatmeal Cookie

Since discovering this oatmeal cookie recipe I have made it, recreated it, and made it time and time again mostly for selfish reasons so that I could always have oatmeal cookies around the house and partly because the recipe is perfect and should be shared with everyone. There is something so soul searchingly comforting about oatmeal cookies around the Holidays. This cookie recipe is gluten free, vegan, and chewy. Say that again? Yes, gluten free, vegan, AND chewy. Hoorah! Folks, finding a a chewy oatmeal cookie that’s not packed with brown sugar and egg is rare to come by. So Happy Holidays to you and be sure to make this one for all your loved ones this week.

 

Chewy Holiday Oatmeal Cookie

 

This cookie was inspired by the Texanerin’s original “The Best Gluten Free Oatmeal Cookie” recipe. I have searched high and low for inspiration to the perfectly soft and chewy oatmeal cookie, and I found it. This one I added coconut sugar, cardamom, orange and vanilla, cranberries, and it’s vegan. It’s Christmas in a cookie.

 

Chewy Holiday Oatmeal Cookie

 

Aruyveda teaches that the winter season is characterized by feeling grounded, slow movement, cold weather, increased moisture like snow or rain and these qualities represent kapha or vata dosha (two of the three functional energies in nature that are found in body and mind). The doshas are like a blueprint for the human experience – providing information about physical and mental processes. Pitta being the third. In aruyvedic medicine, it is said that we have characteristics of all three doshas but have more qualities of two that ideally balance one another. Our daily routine, sleep, diet, the seasons and much more all have an effect on kapha, vata, or pitta alike that then give profound insight into our daily mental, emotional, and physical experience.

I find Eastern medicine to be fascinating. How it relates to our gut, diet, cravings, and nutrition is even more fascinating. Winter is the season where our digestive fire is the strongest. It seems intuitive that the winter requires more fuel to stay warm and healthy. At least it is for me. This time of year I crave all things comfort – from soups, to stews, to root vegetables, mostly cooked foods, potatoes, warming spices like cinnamon, cardamom, nutmeg and ginger, and oatmeal cookies. These foods and the nutritional value they hold actually better support our digestion in the winter months. Certain foods are characteristic to each dosha and can support the balance or in turn, the imbalance of each.

It just so happens that orange is actually a fruit to favor in the winter. I added vanilla and orange because I love those two paired with cranberries, but it’s pretty cool how those cravings can actually be associated to a greater meaning of health and mindfulness.

 

Chewy Holiday Oatmeal Cookie

 

I hope you can enjoy this recipe even more now knowing that you are supporting your body. I have said this before, and I am going to say it again, “You can literally have your cake and eat it too” with this one. Don’t you just love when that happens?

 

Yields 16 Cookies

Chewy Holiday Oatmeal Cookie

5 minPrep Time

12 minCook Time

17 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2.5 cups gluten free oats (not instant oats)
  • 1 cup brown rice flour
  • 1/3 cup almond meal
  • 2 Tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 teaspoons cardamom spice
  • 3/4 cup unrefined coconut oil
  • 1 1/3 cup coconut sugar
  • 2 Tablespoons ground chia seed + 4 Tablespoons water
  • 4 drops Orange Bliss DoTerra oil or 2 Tablespoons vanilla extract with zest from one orange
  • 1/2 cup choice of nuts (I used macadamia nuts)
  • 1/2 cup dried, unsweetened cranberries

Instructions

  1. Preheat oven to 350 degrees F
  2. Combine ground chia seed and water in small bowl and let coagulate
  3. In a large mixing bowl, combine the rest of the ingredients stirring well with a wooden spoon or using a mixer with paddle attachment
  4. Add ground chia seed mixture and mix well until fully incorporated into dough
  5. Bake at 350 degrees for 12 minutes or until the kitchen smells like Christmas
  6. Remove from oven and let cool completely. *These will set more as they cool and become nice and chewy.
Cuisine: Cookie Recipe |

Notes

Store in an airtight container from up to five days for best quality or freeze for up to two weeks... if they last that long.

7.6.7
20
https://homecooked.love/chewy-holiday-oatmeal-cookie/
ESHA Logo
Calories
551 cal
Fat
17 g
Carbs
88 g
Protein
17 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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