Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Tuesday, October 14, 2014

Starbucks Pumpkin Scones Copycat Recipe Goes Gluten Free & Egg Free


* Gluten Free, Egg Free, Nut Free *
Dairy Free options


The Great Harvest Bread Company makes an amazing treat called a scruffin.  It is a "scone meets muffin" moist, deliciousness.  These pumpkin scones remind me of a scruffin in texture.  A wonderful fall or holiday treat!  Recipe was inspired by and adapted from the Damn Delicious blog.

Pumpkin Scones

2 c Paula's Gluten Free Flour mixture (Recipe found below)
1 1/2 t xanthan gum
1/3 c brown sugar, packed
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ground ginger
1/2 t nutmeg
1/4 t salt

1/2 c chilled butter (one stick), cut into pieces ( To make dairy free: you could try using Spectrum Shortening)

1/2 c pumpkin puree
3 T milk  (To make dairy free: substitute with a milk substitute, like Rice Milk
1 T ground flax, whisked with 3 T hot water to make flax gel
2 t vanilla

*  Extra gluten free flour for dusting while rolling out.

1.  Preheat oven to 400 degrees.  Prepare work surface to roll dough on, with wax paper and extra gluten free flour for dusting.  Line baking sheet with parchment paper.
2.  In a large bowl, combine flour through salt, whisk together well.  Cut in butter (or shortening) using a pastry blender or two forks until it resembles a coarse meal.
3.  In a medium bowl, combine pumpkin through vanilla and mix well.
4.  Add wet ingredients to dry ingredients, stir well with rubber spatula until a soft dough forms.
5.  Place dough on lightly floured work surface.  Roll into a rectangle shape about an inch thick.  Cut into 8 triangles or 16 if you'd like smaller portions.
6.  Transfer cut dough onto baking sheet, 1-2 inches apart.  Bake 12-14 minutes or until a toothpick comes out clean.  Cool on wire rack.  Top with icing.

Icing 

1 c powdered sugar
1 1/2 T milk (To make dairy free: substitute with a milk substitute, like Rice Milk)

Add 1 T milk to powdered sugar and stir together.  If it is too dry then add more milk in small increments, until your desired consistency.  Drizzle on cooled scones.

Enjoy!


Paula's Gluten Free Flour Mix 
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder



Are you looking for more pumpkin recipes?  Try out one of these...









This recipe has been shared at the following blog parties which a great resources for recipes from other bloggers:

Friday, October 3, 2014

Lemon Blueberry Zucchini Cake with Lemon Buttercream Frosting

* Gluten Free, Egg Free, Nut Free * 


* Dairy Free (This recipe could be made dairy free if you use a different frosting recipe, like Enjoy Life's Lemon Icing, p 199 in their "Cupcakes and Sweet Treats for Everyone Cookbook")



Our gardens in Minnesota are just finishing up for the season.  Harvest time brings us plenty of tomatoes, squash and zucchini.  Do you still have a few zucchini around?  Are you looking for a fresh way to use them?

There is a beautiful looking Blueberry Zucchini Cake recipe on the I am baker blog.  To make the cake, she adapted a Blueberry Zucchini Bread recipe from allrecipes.com and just poured the bread batter into a round cake pan.

It sounded like an interesting idea so I thought I'd give it a whirl, using my Gluten Free Zucchini Bread recipe.  It turned out rather dense, so I adapted the recipe slightly to make the cake a little lighter.  The combination of flavors is refreshing and delightful!

I hope you enjoy it!

Lemon Blueberry Zucchini Cake


3 c Gluten Free flour mixture with Xanthan Gum (I use this recipe to make my own flour combination)
1 t baking soda
1 T baking powder
1 t salt

1/2 c coconut oil or oil of your choice (melt before measuring)
1/2 c applesauce
1 T vanilla
2 c sugar

1 T lemon zest
2 c peeled and shredded zucchini

1/2 c hot water

1 c frozen blueberries (or fresh)

*  Optional: reserve a few blueberries and some lemon zest to top frosted cakes.

1.  Preheat oven to 350 degrees.  To prepare round cake pans, cut two circles of parchment paper to line the pans, then lightly spray with cooking oil.
2.  In a large bowl, combine flour, baking soda, baking powder and salt.  Whisk together.  Set aside.
3.  In a medium bowl, combine oil, applesauce, vanilla and sugar.  Whisk together.
4.  Add the wet ingredients to the dry and stir together.  Stir in zucchini and lemon zest.  Then, add hot water and gently stir in.  Finally, fold in the blueberries and pour into prepared pans.
5.  Bake at 350 degrees for 35-40 minutes or until golden and toothpick comes out clean.
6.  Cool on wire racks.

*  To make in advance:  After completely cooled, wrap each layer in saran wrap and freeze for up to a week or until you are ready to frost and serve the cake.  I would remove the cakes from the freezer and frost the night before serving or at least several hours before serving in order to give it time to defrost.  Store covered.


Lemon Buttercream Frosting

1 c butter (two sticks) at room temperature.
3 1/2 c powdered sugar
1/8 t salt
1 medium lemon, juice and zest (should be about 2 T)
1 t vanilla


1.  Mix butter for a few minutes on high speed.  Add powdered sugar and salt.  Mix together.
2.  Add lemon juice and vanilla.  Mix on high for about 5 minutes, scraping the bowl occasionally.
3.  Fold in the lemon zest and frost cake.



*This recipe has been shared on the following blog parties.  Blog Parties are a collection of recipes by numerous bloggers.
1.  Gluten Free Wednesdays
2.  Gluten Free Fridays