[On the menu today. . . recipe below!]
Welcome to Week V of A Gluten-Free Holiday, the event conceived by Amy of Simply Sugar and Gluten Free, designed to bring you lots of GF holiday food ideas every Thursday right through to Christmas! This week’s topic is Breakfasts and Brunch–so of course, I just *had* to volunteer to host this one. It’s no secret that breakfast is myvery favorite meal of the day! I’ve got a new favorite recipe to share, too (at the end of this post).
Here at A Gluten-Free Holiday, we’re giving away two cookbooks today–both filled with yummy vegan recipes! For information about how to enter to win, keep on reading! Here’s what’s on offer this week:
One reader will win a copy of Jennifer Katzinger’s Gluten Free and Vegan Holidays. This book offers recipes for holidays throughout the year. I took a peek on amazon.com and it looks like a beautiful book!
And. . . .
A second reader is eligible to win a copy of my book, Sweet Freedom! (If you eat gluten-free, please note that only about 30% of the recipes in the book are gluten free; the rest use spelt and/or barley flours. You can always replace those with all-purpose GF flour, however; I’ve tried it on more than a dozen recipes and it works just fine!). All the recipes are free of refined sugars, wheat, eggs and dairy.
Here’s How to Enter the Giveaway:
To enter the giveaway, simply leave a comment on this post telling me what your favorite breakfast food is. And please do feel free to link up your own recipes so that others can find some inspiration as well! Every recipe you link counts as an extra entry.
You can also enter again with any or all of the following additional methods. For each one, please come back and leave a separate comment telling me that you did so:
- Like DDD on Facebook, follow me on twitter, or subscribe to this blog
- Share the post on Facebook, twitter, Pinterestor tumblr
- Use the “Look Inside” function on Jennifer’s book page on amazon, then come back and tell me which recipe sounds best to you.
The giveaway will remain open until 11:59 PM my time on Wednesday, December 14th.
You can also check out what the other GF Holiday participants are cooking up for breakfast, here:
- Amy at Simply Sugar and Gluten Free made crockpot coffee cake
- Maggie at She Let Them Eat Cake made gingerbread granola
- Kim at Cook it Allergy Free shared EIGHT Allergy-Friendly breakfast/brunch ideas
- Alta at Tasty Eats at Home made zucchini and sundried tomato frittata
- Hallie at Daily Bites made fruit and nut breakfast treats!
And Now for Today’s Breakfast/Brunch Recipe!
The first time I ate home-baked scones was a bit of a revelation for me. I was in Windsor, Ontario, visiting my former universityroom mate over theChristmas holidays. After an afternoon spentchattering like hungry chipmunks, we relaxed over a homecooked dinner of lasagna and one too many glasses of wine before calling it a night. I awoke the next morning to the characteristic hissing and bubblingof the coffee maker, my nose leading me toward the beckoning aromasin the kitchen. There at the counter wasmy roomie (let’s call her Marilyn) slicingcinnamon scones from a pan,setting them on plates and topping eachwith a dollop of freshly whipped cream. She proffered a mug of java and a plate; the biscuit was still warm, the cream melting and beginning to run in rivulets down the sides of the pastry.
I was in awe: you mean you could make those things from scratch?
In school, Marilyn was a lively,chatty woman with a hearty laugh, someone who embodied the term “joie de vivre“; clearly, she loved life. Also, she loved men. She loved everything about them, and she made it look so easy: chatting was easy, laughing was easy, dating was easy–inword, Marilyn waseasy.
Marilyn had perfected the art of flirting and could attract more men in five minutes than the words I could type in that time span (and I’m a pretty fast typist. Then again, Marilyn was pretty fast, too.). But apart from her social talents, who would guess that she could bake as well?I mean, one doesn’t usually associate scones and sex (though I suppose that whipped cream is another matter altogether.).Once she shared the recipe with me asshe baked up a fresh batch, I was astounded at how simple it was to whip up such delicious delicacies by hand.
I transcribed the recipe(which, as I recall, made use of an alarming amount of Crisco shortening), and once I returned to Toronto,Iwent to town baking scones. I haven’t lost my admiration since.
A few weeks ago, I spied a recipe for Oatmeal Poppyseed Biscuits in an in-housemagazine put out by one of our local supermarkets. My thoughts turned toa bulk bag of poppyseeds I’d bought a while back, sitting abandoned in the back of my cupboard, and I decided to whip up my own, ACD-friendly, version of the biscuits.
I couldn’t be happier with this recipe. The biscuits rise high and light, with a delicate crumb that’s just sturdy enoughfor slathering with coconut butter or homemade cranberry-apple compote. The oats add a lovelytextural contrast and an alternate kind offlakiness, that you might find in butter-laden ones.
The HH adored these little cakes and quickly scarfed down two of them.
“So, can I have another one of those?” he asked, the plate already in his hand, outstretched toward the cookie sheet.
I laughed and glanced backat him from my post at the kitchen table, where I was laying out the cakesto photograph them.“Ah, we’ll have to see,” I teased,lowering my chin and batting my eyelashes. “I’ll consider giving you a taste, but then what will you give me?” (Hmm. Could it be Marilyn taught me more than simply how to make scones?).
He raised an eyebrow and smiled a crooked smile. “Your wish is my command,” he replied.
And then, he reached for the whipped cream.*
*to put some on top of his scone, silly! 😉
I’m also sharing this recipe at Amy’s Slightly Indulgent Tuesday event.
Oatmeal Poppyseed Scones (suitable for ACD Stage 3 and beyond)
These are a perfect addition to your weekend breakfast or brunch. The dough comes together incredibly quickly, and the scones can go from idea to table for a freshly baked, warm and inviting breadstuffin under 30 minutes.
1-1/4 cups (300 ml) Ricki’s all-purpose gluten-free flour blend (or any all-purpose GF flour)
2/3 cup (160 ml)old-fashioned rolled oats (not instant or quick-cook)
1 Tbsp (30 ml) poppy seeds
2-1/2 tsp (12. 5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum
3 Tbsp (45 ml) solid (cold) extra virgin coconut oil, preferably organic, plus an extra 1 Tbsp (15 ml), melted, for brushing tops of scones
3/4 tsp (3.5 ml) apple cider vinegar
enough unsweetened plain or vanilla soy or almond milk to make 2/3 cup (160 ml) with the vinegar
1 tsp (5 ml) vanilla
10-15 drops plain or vanilla liquid stevia, to your taste
Preheat oven to 425F (220 C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a medium bowl, sift together the flour, poppyseeds, baking powder, baking soda, salt and xanthan gum; whisk to blend. Stir in the oats and set aside.
Pour the apple cider vinegar into a glass measuring cup. Add enough milk to make 2/3 cup (160 ml) total. Add the vanilla and stevia and stir to blend. Set aside.
Drop the coconut oil in chunks over the flour in the bowl. Using a pastry cutter or a wide-tined fork, cut the oil into the flour to create pea-sized bits (don’t over mix the oil into the flour–it’s okay if there is still a lot of flour that’s not mixed with the oil). Pour the liquid over the dry ingredients and quickly toss with a fork until it comes together in a rather soft dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough and place mounds on the cookie sheet. Use a floured hand or the back of a silicone spatula to gently flatten the top of each scone. Melt the final tbsp (15 ml) of oil and gently brush the scones withoil. Bake in preheated oven for 15-20 minutes, until lightly browned on top. Allow to cool 5 minutes before removing to cooling rack. Serve warm with coconut butter or jam (or both). Makes 6-8 biscuits. May be frozen.
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If you’re interested in previous Gluten Free Holiday posts, here’s what’s been going on so far:
Week One: Healthier Through the Holidays hosted by Simply Sugar and Gluten Free
Week Two: Thanksgiving Favorites hosted by Cook It Allergy Free
Week Three: Edible Gifts of Good Taste hosted by Tasty Eats at Home
Week Four: Holiday Entrees and Side Dishes hosted by Daily Bites Blog
* * * * * * * * * * * * * * * * * *
Last Year at this Time: Baked Apple Rice Pudding (gluten free; ACDStage 2 and beyond)
Two Years Ago: Chiles en Nogada (stuffed chiles with pomegranate; gluten free;ACD Stage 2 and beyond).
Three Years Ago: Brandied Apricot-Ginger Spread (gluten free; notACD friendly)
Four Years Ago: Fluffy Fruited Pancakes (not gluten free; not ACD friendly)
© Ricki Heller
SHARE YOUR BREAKFAST OR BRUNCH RECIPES HERE (COUNTS AS AN EXTRA ENTRY IN THE GIVEAWAY):
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
