Tag: simple

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

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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

 

 

Spicy Kale Hummus with organic radish

Simple n’ Spicy Kale Hummus

Ode to Kale.

 

This recipe takes the classic loved hummus dish and makes it fun to look at almost as much as it is fun to eat.

 

I was recently thinking back to when kale first made it’s way into the proverbial foodie world. I am not even sure when it became so popular, but all I know is that it’s like the grandfather of superfoods. It’s the Gandalf to the acai, spirulina,  goji berry, maca world. I have admittedly fallen into that category of foodie obsessed. I love kale. I love it because I know it’s healing and nutritious but also because it just looks so darn interesting. Anything that is interesting to eat is well, interesting to eat. But above the health benefits, it can make food the coolest color. Just like most all other categorized “superfoods.” Really! If you haven’t thought about it, here’s your chance. Kale makes the most brilliant green. Acai makes the brightest purple that you can’t get from beets or blueberries. Beets though… beets make a brilliant magenta, goji berry makes red, blueberries with some baking soda actually make blue, and spirulina is just the deepest forest green by nature. I love dying foods with nature’s gifts. I fall more and more in love with food because of its magnificent powers. And kale, well, kale makes the color green which is my favorite color so I am already biased to kale.

 

Spicy Kale Hummus

 

I just spent far too long looking up random facts about kale. It’s a powerful curse to have Google right at your fingertips. You can pretty much find the answer to any question imaginable. But if you are like me, you find yourself getting lost into surfdom and spending hours (which seem like minutes) researching random information like facts about kale, for instance.

 

Fact:

Did you know? In 2008, 539 babies in the US were named kale.

National kale day is October 2nd.

 

O, I have one more for you… Bon Appetite deemed 2012 as the year of the kale.

 

So does this mean that kale has peaked? Like it’s on its way to some kind of midlife crisis with beets or turmeric? I think I disagree. Perhaps 2012 was the year that kale made its grand entrance. But kale is still winning in my book. And it definitely makes this spicy hummus a win.

 

Spicy Kale Hummus

 

I grew up with the motto, “Eat something green with every meal.” I can still hear my mom saying it to me. When I end up with something like fruit for breakfast, I get that little voice in my ear that makes me go downstairs to my lanai and grab some greens to sauté up alongside my fruit. And now, whether by force, guilt, or because I actually love all vegetables, I love anything green. So much so that I try to sneak it into anything. Like hummus. And why not? Why not make boring old mashed chickpeas be bright green with some Omega 3s and Vitamin B tossed in?

 

Spicy Kale Hummus

 

This hummus dish is every radish or pita chip’s dream. It’s slightly lemony with a bite, and it’s packed full of nutrients that regular old hummus doesn’t have. I have made this for countless dinners and appetizers, and everyone loves it. It’s interesting. It tastes like hummus. And it’s green. What more could you want?

 

Spicy Kale Hummus

 

So dig in :).

 

Yields About 2 cups

Spicy Kale Hummus

Classic hummus dish spiced up with some color and fun that even the non veggie eaters with love. Perfect for the kiddos.

5 minPrep Time

5 minTotal Time

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Ingredients

  • 2 cups kale, rinsed and stemmed
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup + 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 Tablespoon lemon juice
  • 1 cup kale, stem removed
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. Combine all ingredients into blender or food processor and blend until smooth.
  2. If you need a little more liquid to help it move, add more olive oil by the tablespoon.
  3. Drizzle a little more olive oil on top to serve and sprinkle some cayenne pepper for an extra kick.
Recipe Type: Side Dish

Notes

Keep in an airtight container for up to 5 days in the refrigerator. Enjoy with pita, veggies, chips, falafel, or by the spoonful 🙂

7.6.7
23
https://homecooked.love/spicy-kale-hummus/
ESHA Logo
Calories
162 cal
Fat
12 g
Carbs
10 g
Protein
4 g


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

 

Vegan Cottage Pie with Beet-Sweet Potato mash topping

Vegan Cottage Pie

 

Vegan Cottage Pie. It’s the lamb loving version of the traditional comfort dish, Shepherd’s Pie.

Vegan Cottage Pie

 

I just got back from a California Christmas. I spent a little over a week in Carlsbad and San Diego. It was cold. Like trying to go for a run at 9 am and getting a brain freeze / lungs frost over cold. Okay, I know southern California is nothing like North Dakota on a sunny December morning but for me, it was cold. Mind you I am now an official Hawaiian. Tropic searching, sun seeking, sweater wearing on a 75 degree winter evening Hawaiian. I like to think that I would bounce back to my tough skinned mountaineering self, but this recent trip was not very reassuring. I was bundled in all sorts of layers from yoga pants… 🙂 yea I said it, to flannels, wool socks, jean jackets and puffy Patagonia wear. I loved it. I sound like I can’t handle the cold. I can’t, but I still love it.

 

California Christmas

 

The scenery was simply amazing. I loved getting to see vast open skies and brown meadows that lead to snowy mountains in the distance. I turn around and see grassy cliff sides towering over deep blue ocean. I felt a sense of being home. It was comforting, especially being Christmas time without my family. This was the second Christmas of my 26 years around the sun that I was not with the Vernon clan. It never quite feels like Christmas when you are playing grown up and not with your parents and siblings, but it was wonderful nonetheless. That feeling of homesick I take as a reminder of being appreciate of what you have in life. Of all the love that greets you every morning from near and far and the potential each of us holds to give back, to make the world a litter brighter.

O, and lest I forget, the Mexican food. So many tacos. Soooooooooooooo many. I had shrimp tacos, veggie tacos, rolled tacos, taquitos, ahi tacos, breaded mahi tacos, and lots of guacamole. It tasted out of this world, but man when you aren’t used to eating that many tacos at once, you feel a little weighed down. Those are heavy little suckers. So I am feeling happy to be home in my own kitchen and whipping up some cozy meals packed with veggies of all kinds to recuperate from the Holidays. Can anyone else relate?

The Holidays definitely inspired this Vegan Cottage Pie. I have been craving the winter comfort foods and hearty vegetables but still wanting to have lighter meals as Christmas can mean a lot of pies and apparently, for me, tacos.

 

Vegan Cottage Pie

 

This one pot dish is packed with flavorful lentils, grounding vegetables, a little tangy zip of sumac, and deliciously creamy sweet potato on top. I even added roasted then pureed beet to the sweet potato mash to add that punch of color. I can’t help it. I love colors and beets. This has all the favorite parts of Shepherd’s Pie just a little more veggie friendly.

 

Yields 4-6 Servings

Vegan Cottage Pie

A comforting vegan friendly, one pot rendition of the traditional Shepherd's Pie. Loaded with vegetables and spiced lentils with a delicious sweet potato topping.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

  • 1.5 cups green lentils
  • 1 bunch of beets, quartered *optional
  • 2 lbs sweet potato (okinawan for color)
  • 4 cups vegetable broth
  • 3 Tablespoons olive oil or garlic oil + 2 Tablespoons
  • 1 zucchini
  • 2 large carrots
  • 1 medium yellow onion
  • 1 small leek
  • 2 Tablespoons tomato paste
  • 1 Tablespoon sumac seasoning
  • 1 Tablespoon garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degreed F.
  2. Boil sweet potatoes in a pot until fork tender. Set aside.
  3. *If you would like the pop of color with a little extra nutrients, roast beets in 400 degree oven for about 20 minutes or until very tender. Let cool then peel outer skin.
  4. Blend beets in a blender until pureed. Set aside.
  5. In a large saucepan, add the lentils and vegetable broth and bring to boil. Simmer on low heat until lentils are tender but not too soft, about 30 minutes. Check after 20 minutes to make sure they do not overcook.
  6. There will be extra liquid in the pan. Do not drain.
  7. While the lentils are cooking, sauté the vegetables in 3 Tablespoons olive oil or garlic oil for 3 minutes.
  8. Add the seasonings to veggies and continue to sauté for another 2 minutes. Continue to stir so as not to burn the sumac and garlic.
  9. Add the lentils and remaining broth into veggies.
  10. Stir in the tomato paste. Add salt and pepper to taste.
  11. Remove pan from heat and pour into a lightly greased 9 x 9 inch baking dish or 4-6 ramekins depending on size.
  12. Mash sweet potatoes (don't worry about removing skin of potatoes) with 2 Tablespoons olive oil and optional beet puree until creamy. You can leave it slightly mashed if desired.
  13. Spoon mashed potato puree onto top of cottage pie filling then spread with spatula to completely cover. You can use a fork or knife to make a design on top.
  14. Place in oven and bake for 35 to 40 minutes or until nice and bubbly.
Cuisine: Vegan Cottage Pie |
7.6.7
21
https://homecooked.love/vegan-cottage-pie/
ESHA Logo
Calories
382 cal
Fat
8 g
Carbs
57 g
Protein
23 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

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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

10 Minute Sweet Potato Hash

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