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Today I woke early without our usual breakfast ingredients in the house.  No eggs, no fresh chard – uh oh.  Instead of driving into town, I decided to get creative.  Here is an easy and lovely recipe for gluten-free, egg-free, scones.  These scones could be made as a vegan version, however organic butter is an incredible substance and the only form of dairy I consume.  Despite its bad name, butter is a superfood – containing Vitamins A, D, E, and K along with healthy fats needed for hormone production, cellular repair, and so many other essential functions.  Similarly, butter is also rich in trace minerals such as selenium – an antioxidant and a necessary cofactor for thyroid hormone production.  Butter also contains butyric acid, the preferred “food” for the cells in the colon and also known to be protective for colon cancer.

Ok – enough of the science!  Let’s eat!

Gluten Free Sunday Morning Scones:

Preheat the oven to 375º

Ingredients:

2  1/3 cup of gluten free flour mix (this morning I used Pamela’s)

1/3 cup organic unrefined sugar (or a substitute such a maple syrup)

1/4 tsp. sea salt

1 tsp baking powder

8 tablespoons organic butter – at room temperature (you can use a good quality non-hydrogenated margarine)

2/3 cup milk (I used homemade almond milk)

2 tsp arrowroot flour with 1 T water (or one egg or another egg replacer)

1 T. organic yogurt (I use coconut yogurt)

1 tsp. apple cider vinegar

1/2 tsp. almond extract

1/2 cup shredded coconut

1/2 cup currants

Directions:

1. Mix all of the dry ingredients together in a medium sized mixing bowl.  Sifting the flour helps with lumps and bumps.  If you do not have a sifter use a fork to break up any pieces of flour.

2. Cut the butter into the dry mixture- you can do this with two knives, special gizmos for pastry making, or use your hands!  The butter should become integrated so that your bowl contains pea-sized flour-butter bits with no left over flour on the bottom.

3. Mix the arrowroot and water together and set aside.

4. Add the almond extract, the yogurt, the apple cider vinegar, and the arrowroot mixture to the dry ingredients.

5. Add the milk and stir until evenly distributed.  The batter will be thick.

6. Stir in the currants and the coconut.

7. If you have time place the dough back into the fridge for at least two hours.  (This will help the dough have shape later during the cooking process) If you are hungry, like I was, put big dollops of the batter onto a cookie sheet.  (Your scones might not be perfectly shaped – but they still taste wonderful!)  Using your hands, shape them into scone shapes.  Put in the oven and bake for around 15 minutes.

8. Enjoy!

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