Monday, April 18, 2011

Gluten Free Baked Goodies

Making Gluten Free baked goods is always a gamble for me.  Some of the recipes are really good, but most are just grainy in texture and not very tasty.  I was lucky to stumble upon two really great recipes this past week.  I like to eat pancakes every so often, but didn't want a recipe that had all the refined flours, butter and refined sugars that most have in them.  I have coconut flour in my pantry, but haven't had a recipe to use it with in awhile.  Mark's Daily Apple has been a website that I frequent for Paleo recipes and came upon these Coconut Flour Pancakes.  They are actually very fluffy, which is something that most gluten free pancakes lack.

Coconut Flour Pancakes
From Mark's Daily Apple

4 eggs
1/4 cup Coconut flour
1/4 tsp Vanilla extract
1 pinch Nutmeg
1 pinch Cinnamon
1 tbsp Agave nectar
1/4 cup unsweetened Vanilla Almond Milk

**I have added any of these fresh berries, pumpkin seeds, slivered almonds, flax seed, dried fruit... 

Mix these ingredients and let them sit for five minutes.

Oil or grease up your pan and heat over medium heat.

Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.

Topped with a poached egg
Pepitas (raw pumpkin seeds) in these


Gluten Free Cranberry Pumpkin Pecan Scones
  
¾ cup Sorghum Flour 
½ cup Tapioca Flour 
¾ cup Potato Starch 
1 tsp Xanthan Gum 
1 tbspBaking Powder 
½ tsp Salt 
1 tsp Ground Cinnamon 
½ tsp Ground Ginger 
½ tsp Freshly Grated Nutmeg 
¼ tsp Ground Cloves 
½ cup Packed Brown Sugar 
½ cup Cold Butter, Cut Into Small Pieces 
½ cup Pumpkin 
3 Tablespoons Heavy Cream Or Milk 
1 whole Egg 
1 cup chopped Pecans
1 cup dried cranberries

Glaze:
1 cup Confectioner's Sugar 
2 Tablespoons Heavy Cream Or Milk 
¼ teaspoons Cinnamon 
1 pinch Ground Cloves 
1 pinch Freshly Grated Nutmeg

Preheat oven to 425 degrees (F). Line a cookie sheet with parchment paper.

In a large bowl, combine the dry ingredients (flours, starch, xanthan gum, baking powder, salt, cinnamon, ginger, nutmeg, cloves, brown sugar) for 90 seconds with a whisk, making sure to get all of the flours and xanthan gum incorporated. 

Cut in butter until it is about the size of peas. Make a well in the center of the flour mixture.

Add in pecans and cranberries to the flour mixture. (makes it easier than doing it after the wet ingredients)

In another medium bowl, combine the wet ingredients (pumpkin, heavy cream and egg) then pour into the well and fold them into the flour mixture with a wooden spoon, taking care not to over beat.

Scoop the dough into a circular pie pan.  Mold dough to a level circle and then cut into pie shaped wedges.  Transfer each piece to parchment lined baking sheet.

Bake for 15-17 minutes, until lightly golden on the bottom. Transfer to a wire rack and allow to cool slightly while you prepare the glaze. 

Combine all of the glaze ingredients (1 cup confectioner’s sugar, 2 Tablespoons heavy cream, 1/4 teaspoon cinnamon, pinch of nutmeg and cloves) in a small bowl, adding cream or powdered sugar to get the consistency of glaze you want. 

Glaze the scones once they have cooled slightly.

Serve warm! :)




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