As you probably know, traditional scones are often rich with butter and heavy cream. Then, they’re topped with a sugary glaze. They’re good. Really, really good. But they’re not necessarily good for you.

Part of what I love to do is show people how to take classic recipes and make them healthier so they can enjoy them as a small part of a well-balanced diet.

Let’s walk through the healthy transformation these scones went through.

To make-over these scones, I started with a healthy fat. Instead of butter I opted for coconut oil, which has many health benefits:

Stop by Attune Foods to read more about these healthy, gluten-free, dairy-free scones & get the recipe!

© Amy Green for Simply Sugar & Gluten-Free, 2012. | Permalink | 10 comments | Add to del.icio.us

Though the name ‘buckwheat’ implies that it contains or is related to wheat, it’s not. Buckwheat is naturally gluten-free and is actually a seed, not a grain. It contains important nutrients and minerals, including folate, B vitamins, manganese. magnesium, phosphorous, potassium, and selenium. Buckwheat also packs a punch with 11 essential amino acids.

I *heart* buckwheat. It’s always been one of my favorite gluten-free flours for it’s distinctive taste and ease of use in baking. When Joe and I were in Montreal last spring, I had the most incredible buckwheat crepes. Of course I replicated the recipe and included it in my book. (Joe reminded me the other night that I need to make some crepes soon. He loves them too.)

And then there’s stabilized rice bran. (Stabilized just means that the fats are kept from going rancid.) Rice bran is the layer between the outer hull of the rice kernel inner white kernel. It includes the germ and accounts for 60% of the total nutrients found in a grain of rice. It’s also high in fiber and a good source of magnesium, iron, and phosphorous. Most people on a gluten-free diet need a little more fiber.

Try adding stabilized rice bran to your smoothies and hot cereal, too.

We all know why bananas are good for us, right? In this recipe, they also add moisture which allows for a very small amount of oil.

If you don’t have any buckwheat or stabilized rice bran, you might want to add them to your stash of gluten-free flours.

If you have a question about ingredient substitutions, please check my Substitution Page before leaving a comment.

Other Gluten-Free Buckwheat Recipes

• Yeasted Buckwheat Pancakes from SS&GF
• Two Bite Sweet Potato Ice Cream Sandwiches from SS&GF
• Buckwheat Pumpkin Muffins from SS&GF
• Buckwheat Hazelnut Pancakes from The Whole Life Nutrition Kitchen
• Egg-free Buckwheat
  Biscuits from The Spunky Coconut

Much love,

Amy

© Amy Green for Simply Sugar & Gluten-Free, 2011. | Permalink | 21 comments | Add to del.icio.us

Today I’m excited to share a recipe from Kim Lutz & Megan Hart’s new book, Welcoming Kitchen. They also author an allergen-friendly blog by the same name.

I met Kim & Megan at The Gluten & Allergen Free Expo in May 2011. We immediately hit it off. (They even helped me prep food for my cooking class!) They are fabulous women dedicated to making allergy friendly food that everyone can enjoy.

I just got my copy of their new book, Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes. I couldn’t put it down!

Unintended Consequences…

When Amy asked me to write a guest post, I thought a lot about what I wanted to say.  There were plenty of possible topics to write about.  As a mom with a food-allergic son (dairy, eggs and nuts), a food blogger and cookbook writer, I think about food and food-related issues all the time.  The idea that came to me most often, though, was … Unintended Consequences.

When you are dealing with medical issues, this phrase “unintended consequences” can be a scary one.  I am thinking about it in a kinder light.

My son showed signs of allergy right away.  He had severe, bloody eczema and breathing problems from when he was a baby.  We dealt with doctors and researched and experimented and found solutions to keeping him as safe and healthy as possible.  Along the way, though, we have encountered a bucket-full of unintended consequences.

First … the food. Once you start looking at labels, it’s almost impossible not to change the way you eat.  I cook and eat more whole foods, much less processed food (though, I confess to using jarred pasta sauce more than I should!), and healthier ingredients than before I really had to think about food.  Artificial colors, flavors and preservatives are out.  Organics and in-season produce is in.  I also give a lot more thought to the environmental impact of my food choices.

Second … the people. People who were in our lives showed themselves to be incredibly compassionate.  Moms made birthday cakes that were safe.  Our extended family went out of their way to learn how to cook safely for our family.  New friends asked what they could do to make our son feel included.  I also have become part of a community that is positive and focused on making life vibrant for folks facing all sorts of challenges.  The friends that I have made, both in person and through electronic communication, have truly been the best of the unintended consequences.  Who knew that a challenge could make life so rich?!

I, and the dietitian I work with, Megan Hart, strive to create tools to make every kitchen a welcoming kitchen—a place where friends and family can gather and share a meal that is delicious and safe for everyone.

We are sharing a recipe from our book, Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.  To reduce the  refined sugar in this recipe, substitute coconut palm sugar for equally delicious  results!

Printer-friendly recipe

Autumn Spice Pumpkin Muffins

Makes 12 muffins

2½    cups oat flour

2¼    teaspoons baking powder, divided

¾    teaspoon salt

1½    teaspoons cinnamon

½    teaspoon nutmeg

¾    cup applesauce

¼    cup canola oil

1    cup packed dark brown sugar (or coconut palm sugar)

1    teaspoon vanilla

1    15-ounce can solid-packed pumpkin

½    cup dried sweetened cranberries (optional)

Preheat oven to 350 degrees F. Oil a standard muffin pan.

In a small bowl, combine flour, 1½ teaspoons baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, combine applesauce and ¾ teaspoon baking powder. Add oil, brown sugar, vanilla, and pumpkin. Add dry ingredients to pumpkin mixture, one half at a time. Stir to combine.  Stir in cranberries, if using. Spoon into muffin pan.

Bake 18–23 minutes, or until toothpick inserted in center of muffin comes out clean. Remove from pan; cool on rack.

Nutrition Information (per muffin): 221 calories, 6 g fat, 40 g carbohydrates, 3 g fiber, 3 g protein

© Amy Green for Simply Sugar & Gluten-Free, 2011. | Permalink | 7 comments | Add to del.icio.us

Being able to eat everything that’s served, or choosing not to eat something without being questioned – or with total love and acceptance – is something that you can only appreciate when you’re on a special diet.

I’ve been enviously reading about Shirley’s (Gluten-Free Easily) brunches for quite some time. I decided that we simply must have a gluten-free brunch in Dallas and got a hold of my good friend, Alta, (Tasty Eats at Home). We set about planning our first Gluten-Free Blogger’s Brunch.

In the end, there were five of us and we gathered at my place.  Katie, a gluten-free friend of mine, Amy T. from i am a celiac, and Kerrie from Food Sparks joined in.  Kerrie isn’t gluten-free, but is Dallas food blogger who not only shares our passion for food but for making people happy by feeding them well.

I was in awe of the love and care put into each dish.  There were multiple food sensitivities going on – of course my issues with white sugar and there were some other people who weren’t eating dairy, soy, oats, or corn.

Katie made homemade mayonnaise – totally sugar-free – for her deviled eggs.  The creamy, flavorful centers made these the very best deviled eggs I’ve ever had. She also brought a huge bowl of fresh fruit, which I not only enjoyed during the brunch but ate the leftovers later that day, too.

Amy T. brought her family’s favorite pot of  black beans – I am going to have to get her recipe.  She also made us oven roasted potatoes, and gluten-free sausage along with some biscotti from a local gluten-free bakery.

Alta must have read my mind because I’ve been dying to try her pate a choux since May’s Daring Baker’s challenge.  She made dairy free Basil Chicken Salad Puffs, which were crispy, light, and full of flavor.  A beautiful boquet of flowers also accompanied her – which are still bringing a smile to my face.

Kerrie brought two kinds of strawberry jam, champagne, and two types of Simply Juice – one orange and one apple.

Blueberry Crumble Bars

Being slightly obsessive, I made my Cucumber Basil Herbal Water and not one but four baked goods:  Blueberry Crumble Bars, Blueberry Lemon Scones, Cinnamon Raisin Scones, and Strawberry Oat Muffins.  I’ve made the scones in my gluten-free baking classes.  They were my favorite of the bunch.  The Blueberry Crumble Bars seemed to be the group favorite, though.  I’ve been working on the recipe for my upcoming book – I guess I finally got it right.

Top left – Cinnamon Raisin Scones; Top Right – Blueberry Lemon Scones; Bottom – Strawberry Oat Muffins

The scones can be made dairy-free; in fact I made them both ways.  Below I list both variations so you can make them however you choose.

Not only was there never a silent moment, but we had so much fun that we’re going to get together again soon.  Good friends, good food, and complete acceptance – what more can we ask for?

Have you gotten together with friends or family lately?  What was your favorite dish?

Printer-friendly recipe

Rustic Blueberry Lemon Cream Scones
adapted from Gluten-Free Baking by Rebecca Reilly
makes 6 scones

1 cup (154 g) brown rice flour
½ cup (75 g) sweet rice flour
½ cup (46 g) almond flour
¼ cup (43 g) potato starch
2 ¼ teaspoons (12 g) baking powder
¼ teaspoon xanthan gum
¼ teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, diced and chilled OR 1/4 cup Spectrum Organic Vegetable Shortening, chilled
2 large eggs
1 tablespoon honey or agave
1/4 cup heavy cream or Mimic Cream
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
¾ to 1 cup fresh blueberries
1 egg whisked with 1 tablespoon water for egg wash
1 – 2 tablespoons palm sugar

Preheat oven to 400 degrees F.  Line a baking sheet with a silpat or parchment paper.

Sift together the brown rice flour, sweet rice flour, almond flour, potato starch, baking powder, xanthan gum, and kosher salt.  Whisk until mixture is uniform.  Sprinkle butter over flour mixture and use your hands to cut the butter into the flour until a coarse meal has formed.  Form a well in the middle of the dry ingredients.

Lightly beat eggs and pour into the well.  Add most of the heavy cream, lemon juice, and lemon zest.   Use a fork to mix the liquid ingredients together, then start to incorporate the liquid into the dry ingredients starting in the middle and working your way out.  When the batter is nearly cohesive, fold in the blueberries and add the remaining cream if necessary.  The dough should be soft but not wet and sticky.

Gather up the dough and move to your lined baking sheet.  Form a 9 inch long by three inch wide log of dough.  Use a ruler to cut into 3 inch lengths, then cut each piece at an angle so you have 6 triangle scones.  Separate from each other with a spatula.  Brush lightly with egg wash and sprinkle with palm sugar.

Bake for 18 – 20 minutes until scone are golden brown.  Cool on a baking rack.  These scones are best the day they are made.  Wrap and freeze any leftovers for a delicious, gluten-free bread pudding.

© Amy Green for Simply Sugar & Gluten-Free, 2010. | Permalink | 20 comments | Add to del.icio.us

My decision to eat seasonal and local when I can has been eye opening. I didn’t know that the clementines I love so much are mainly flown in from Spain.  I still bought them en masse and have enjoyed every sweet bite.  Joe enjoyed them in his lunch, even requesting that I add a few more for a snack.  We still have a handful rolling around in our bottom refrigerator drawer.  I made one test batch of these muffins with clementine juice and zest – they were scrumptious.

The Taste

Quinoa has become one of my favorite gluten-free flours to work with. It behaves well in nearly everything and lends a subtle, earthy, almost nutty taste.  I wanted a muffin I could enjoy without being too heavy or sweet, so I decided to top the muffins with currants instead of mixing them into the batter.  The natural sugars caramelize in the oven which makes them sweet and little crunchy, a nice contrast to the moist crumb. Feel free to add nuts or other dried fruits to the batter to suit your tastes.

A Little Stevia Goes a Long Way

One of my goals for this year is to use a variety of sugar alternatives.  In this recipe, I used 1/4 cup agave and 1 teaspoon of clear, liquid stevia.  The muffins were perfectly sweet for Joe.  He didn’t even know I did anything different.

Storing for a Quick Breakfast

Wrapped individually, frozen, then, as needed my orange quinoa muffins go into the microwave for 30 seconds and are spread with a little nut butter.  Along with a green smoothie, this has kept me going all morning long.

How have you been enjoying your citrus fruits?

Printer-friendly recipe

Orange Quinoa Muffins with Currants
makes 10 muffins

1 cup quinoa flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
pinch of ground cloves
3/4 cup buttermilk
1/4 cup agave nectar (I use Wholesome Sweeteners)
1/4 cup fresh squeezed orange juice
1/4 cup grapeseed oil
1/4 cup light sour cream
1 large free-range egg, lightly beaten
2 teaspoons vanilla
1 teaspoon fresh squeezed lemon juice
1 teaspoon liquid stevia
1 teaspoon orange zest
1/4 cup currants

Preheat oven to 375 degrees F.  Prepare a standard muffin tin with baking spray.

In a large mixing bowl, whisk together quinoa flour, sorghum flour, tapioca starch, baking powder, baking soda, cinnamon, xanthan gum, salt, and cloves until thoroughly combined.

In a medium mixing bowl, whisk together buttermilk, agave, orange juice, grapeseed oil, sour cream, egg, vanilla, lemon juice, stevia, and orange zest until smooth.  Add wet ingredients to dry ingredients and whisk until combined.  Using a spring release ice cream scoop, put one scoop of muffin mix in each tin.  Top each scoop of muffin mix with one teaspoon of currants.  Use wet fingers to lightly press currants into the top of the mix.

Bake for 16 – 18 minutes or until a toothpick tests clean and muffins are light golden brown.  Allow to cool in pans for 5 minutes and then move to a paper towel lined wire cooling rack.  Store in an airtight container or wrap and freeze for later.

Enjoy!

© Amy Green for Simply Sugar & Gluten-Free, 2010. | Permalink | 23 comments | Add to del.icio.us