gluten and dairy free recipe

Lemon Balm Scones for Strawberry Shortcake

Lemon Balm Scones for Strawberry Shortcake

Right after I picked 22 pounds of strawberries at a local Oregon farm a couple of weeks ago, I knew right there I had to have strawberry shortcake! I remember when I was a little girl- maybe 4-5 years old and my grandparents took me to a strawberry festival. I was so excited! The festival basically involved lots of strawberry shortcake. YUM! There was a building and ladies by a table ladling servings of sweet strawberries over shortcake and then putting ice cream on top. I must have eaten 2-3 servings of it all by myself. I was in heaven! I'm not sure I could eat quite as much today but I enjoy it just as much. I hope that you enjoy this shortcake recipe & remember when you were a kid and relished every bite! 

Lemon Balm Scones + Strawberry Shortcake: 

Makes 6-8 servings

1/2 cup coconut milk

1 teaspoon apple cider vinegar

2 cups gluten free flour mix (without xanthan gum) 

2 tablespoons organic sugar + extra for dusting the tops of the shortcakes

1 tablespoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

5 tablespoons vegan margarine or butter

2 eggs

2 tablespoons lemon balm leaves, minced

1. Preheat your oven to 425F. Make sure there is a rack in the center of the oven. Place a sheet of parchment paper on a baking sheet. 

2. Mix together the coconut milk and apple cider vinegar in a glass measuring cup. Let the mixture sit for 10 minutes before proceeding with the recipe. 

3. Mix together the flour mix, sugar, baking powder, xanthan gum and salt in a large bowl. With a pastry cutter, cut the margarine or butter into the flour mixture. Make sure the margarine or butter is well incorporated and it resembles a coarse meal. 

4. Beat the eggs well in an electric mixer with a whisk attachment or until they are frothy. Add the milk mixture and flour mixture. Mix at medium low speed for 1 minute. 

5. Pat the mixture into a large round on a floured board. Make sure it is about 1 inch thick. Cut rounds out of the mixture with a cookie cutter. It will make about 6-8 large rounds that you can split in half and fill with berries for the strawberry shortcake. 

6. Place the dough rounds on the baking sheet. Brush the tops with coconut milk and sprinkle with sugar.  Place the sheet on the center rack of the oven. Lower the oven temperature to 375F. Bake the scones for 20-25 minutes or until golden.  

Strawberry Mixture: 

4 cups sliced strawberries

3 tablespoons maple syrup

Place in a bowl and mix. Let the mixture macerate for about 10-15 minutes to soak up the flavors. 

 

Strawberry Rhubarb Crisp

Gluten Free & Dairy Free Strawberry Rhubarb Crisp

Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp. 

My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert. 

I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy! 

Strawberry Rhubarb Crisp: 

Filling: 

3 1/2 cups rhubarb, sliced into 1/4 inch pieces

3 1/2 cups fresh strawberries, sliced

3/4 cup raw honey

1/4 cup molasses

1/4 cup cornstarch

1/4 teaspoon salt

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil

1. Grease a 9 inch pie pan with coconut oil. 

2. Heat the oven to 375F. 

3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine. 

4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping. 

5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy! 

 

Sweet Coconut Rice Pudding with Cinnamon Mangoes!

sweet coconut rice pudding with cinnamon mangoes

Lately I have been seeing the most delicious mangoes in the store lately so I knew it was the right time to share this recipe. This is actually a yummy pudding that I made last year for Chinese New Year, but I thought it also makes a great late-spring dessert as well. 

This pudding is very decadent and a treat for sure- not an every day indulgence as it does contain organic sugar, but one that you will be sure to enjoy! 

I hope that you have fun making this for your next party or get together. The recipe is based on a Mexican rice pudding that I love. I converted it into a dairy free recipe and it is so amazingly delicious! 

Enjoy! 

Sweet Coconut Rice Pudding: 

Makes: 4 large or 8 small servings

Coconut Rice Pudding: 

4 2/3 cups water + 4 cups water

3/4 cup short grain white rice

2 cups  scalded full fat coconut milk  (To scald the coconut milk, bring the milk to boil in a saucepan, then take it off the heat) 

1 cup full fat coconut milk 

1 cup organic sugar

2 sticks cinnamon

Ground cinnamon to taste

Cinnamon Mangoes: 

2 mangoes, peeled and cut into thin slices

1/4 cup melted coconut oil

1/4 cup coconut sugar

1 teaspoon cinnamon

Make the Cinnamon Mangoes: 

1. Place the sliced mangoes onto a rimmed baking sheet. 

2. Combine the coconut sugar and cinnamon in a small bowl. 

3. Brush the mangoes with the coconut oil

4. Sprinkle the mangoes with the coconut sugar-cinnamon mixture

5. Bake in a 400F oven for 7-10 minutes. 

Make the Coconut Rice Pudding: 

1. Bring the water to a boil in a medium saucepan. Take off the heat and add in the rice. Let stand for 20 minutes. Rinse rice thoroughly and drain. 

2. Bring 4 cups water to boil in a separate saucepan. Boil uncovered for 20-30 minutes or until the rice is tender. Keep the extra water in the pan. 

3. Mix the scalded full fat coconut milk, full fat coconut  milk, sugar and cinnamon in a medium saucepan. Cook for 45 minutes or until the mixture becomes thicker and changes color. Add in the rice. Cook for about 40 minutes or until pudding thickens. Remove from the heat and stir to cool. 

4. Spoon the rice pudding into a bowl and place cinnamon mangoes around the rim to serve. 

If you enjoyed this post, send it on to a pudding-loving friend!! 

 

 

 

 

 

Coffee & Cacao Granola

coffee and cacao granola

Ah! Breakfast really is my most favorite meal of the day! I absolutely love to eat and love food, so along my health journey this year I have looked for ways to creatively make all of my meals very healthy but at the same time very interesting and pleasing to the palate. I believe this is the way that we will eat healthy. Our eyes and our tastes must be happy at each meal. Each dish must evoke joy in its presence at the table. This is living! 

Coffee is something that really wakes you up not only with the caffeine but with the strong flavors. That is why I was attracted to the original recipe in Food and Wine magazine that this granola is based on. This granola has a wonderful combination of the pungent taste of coffee, the yummy flavor of cacao and the kosher salt really keeps your taste buds going back for more! 

I added in some almond flour for some additional protein to this recipe and also I love the combination of the coconut sugar and the maple syrup. This granola is not cloyingly sweet like most are. It has a balance of flavors that intrigue the palate and go perfectly with the tang of yogurt and the sweetness of fruit to make an amazing start to your day! 

I hope that you make a batch of this granola and enjoy it to start your day or make it for a friend for a lovely gift. I plan on giving this away to my friends and meal clients this week. Enjoy! 

Coffee and Cacao Granola: 

Adapted from a Food and Wine recipe, May 2017

7 1/2 cups gluten free rolled oats

1/2 cup finely ground coffee or decaf coffee

1/2 cup coconut sugar

1/3 cup gluten free flour mix

1/4 cup almond flour

1/4 cup cacao powder (or plain cocoa powder)

1/2 teaspoon kosher salt

2 sticks vegan margarine- cut into small pieces and frozen on plate (I like to use Earth Balance) 

1/3 cup pure maple syrup

1/2 cup brewed coffee (cold) 

1/4 cup molasses

1. Heat the oven to 350F. 

2. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. 

3. In a large bowl toss together the rolled oats, coffee, coconut sugar, gluten free flour mix, almond flour, cacao powder and kosher salt. 

4. Mix in the small pieces of frozen vegan margarine. Make sure they are evenly distributed and coat all of the mixture. 

5. Stir in the maple syrup, coffee and molasses. Make sure all of the dry ingredients are evenly coated. 

6. Spread the mixture out evenly between the two baking sheets. 

7. Bake the granola for around 30 minutes. Stop to stir every 10 minutes. Make sure it is crisp. 

8. Cool completely before serving. Store in a zip lock bag or a glass jar or container with a lid. 

Serve with yogurt and fruit. I also like to make a breakfast with cut up fruit, put yogurt or coconut yogurt on top, then nut butter, then this granola! Yummy!! 

Enjoy!