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Orange Sourdough Scones

I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.

Dry Ingredients:

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c tapioca flour
  • 1/4 tsp xanthan gum
  • 1 orange, zest
  • 2 tbsp vegan sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 6 tbsp solid coconut oil

Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.

Stir- In:

  • 1/2 c cranberries, dried

Stir the cranberries into the dry ingredients. Set aside.

Wet Ingredients:

  • 1/2 c almond milk, vanilla, unsweetened
  • 1/2 c gluten-free sourdough starter
  • 1 tbsp ground flaxseed

Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.

Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.

Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.

Bake scones for about 12 minutes, until golden.

Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.

Note: I brushed mine with a mixture of orange juice and some confectioners sugar.

Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com

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Lemon-Strawberry Loaf

I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.

Wet Ingredients:

  • 1/2 c plain almond yogurt
  • 1 lemon, juiced, zest
  • 1/2 c almond milk, unsweetened, vanilla
  • 2 tbsp applesauce, unsweetened
  • 1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.

In a large bowl combine together all of the wet ingredients. Set aside.

Dry Ingredients:

In a large bowl whisk together all of the dry ingredients.

Stir-In:

  • 1 c strawberries, sliced

Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.

Transfer the dry ingredient mixture to the wet ingredients and fold them together.

Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.

Bake for 60 – 65 minutes.

Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.

Share. Eat. Enjoy.

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Blueberry Muffins

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

Stir-ins:

  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

Combine wet, dry and the stir-ins together.

Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

Share. Eat. Enjoy.

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Morning Super Food Bowl

This is my version of a breakfast bowl I had at a restaurant recently. My version is gluten free and uses an significant less amount of sweetener. This is starting to become one of my favorite brunch items.

Start by layering first the Chia Seed Pudding. Add the sliced banana, strawberries and blueberries. Top fruit with the Almond-Maple Granola.

Serve. Eat. Enjoy.

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Almond-Maple Granola

This granola is great as a topping on my Chia Seed Pudding and some fruit. It simple to make and takes only 20 minutes in the oven. I have been snacking on the granola all by itself all week.

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Dry Ingredients:

  • 6 c GF rolled oats
  • 1 1/2 c almonds, sliced
  • 1 c sunflower seed kernels
  • 1 tbsp Baking Spice Blend

Preheat oven to 300 degrees. Line two baking sheets with parchment paper. Mix together the dry ingredients in a large bowl.

Wet Ingredients:

  • 1 c maple syrup
  • 1 c almond butter
  • 2 tbsp pure vanilla extract

In a large bowl mix together all the wet ingredients. Pour the wet ingredients into the dry ingredients. Completely stir all the ingredients together, so that they are well combined and coated.

Spread out the granola mixture into thin even layers between the two sheet pans. Bake for 20-25 minutes. Let the granola completely cool.

When the granola is completely cooled break it into quarter size pieces. Store in a sealable container.

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Chia Seed Pudding

This is a variation of my original Chia Seed Pudding. It tastes a little different than the original due to the change in the plant milk I used. In this version I used coconut milk. I think my husband liked this version even better than the original. It is great as a base for a breakfast bowl or in a dessert.

  • 1 can coconut milk
  • 1/2 c black chia seeds
  • 1/4 c maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp Himalayan salt

Whisk together all the ingredients in a large bowl. Transfer chia mixture to a container with a lid. Refrigerate for at least 2 hours, preferably overnight.

Serve with fresh fruit and homemade granola.

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Breakfast Scramble Bowl

This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.

Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.

While the potato and the vegetables are cooking mix up the chickpea flour, Almond Milk and a sprinkling of All-Purpose Seasoning in a large measuring cup.

Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.

Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.

Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.

Serve. Eat. Enjoy,.

Note: This recipe is for one person, but it can be increased to feed as many people as needed.

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Apple Spice Blender Muffins

These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.

  • 2 c oat flour
  • 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
  • 1/2 c Date Paste
  • 1/2 c applesauce, unsweetened
  • 1 1/2 tso baking powder
  • 1 tsp vanilla extract
  • 1 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 400 degrees.

Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.

Stir-ins:

  • 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped

Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.

Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.

Serve. Eat. Enjoy.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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Blender Banana Muffins with Chocolate Hazelnut Filling

When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.

Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.

Bake for about 20 minutes. Let muffins cool about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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