Tag Archives: Gluten Free
Hallallujah! The birds in my head are singing and I’m doing a happy dance around my kitchen for I have finally discovered the magic of baking a GOOD gluten free scone. Coconut Almond Blueberry Scones to be exact and not only are they gluten free, but vegan too!!!
This simple dough is made from coconut flour (or leftover coconut pulp!) and oats, studded with blueberries and almonds and rolled in a few extra oats, flaked coconut, raw sugar and almonds just for fun and a little extra yum.
My lemon poppy seed muffins are lightly sweetened with a tender crumb and a nice little crunch from the cornmeal, and poppy and chia seeds. The perfect little something for a school day snack, an early morning bite, or an afternoon tea.
I’ve started a new gig where I’ll be a contributor to the Westchester County Mom’s Blog. I’ll be posting all new recipes, not found here on SweetGreenKitchen. Check out my first post, where you can find the recipe for these delicious, moist and lemony Gluten Free Lemon Poppy Seed Muffins here.….Enjoy!
Crepes are the perfect breakfast, brunch or anytime of time day treat to make on a leisurely weekend morning. They are not difficult at all, once you get the hang of it, but it does take some time to get through cooking up all the batter unless you want to line your cook top with multiple pans and start a juggling act.
My whole family loves crepes and the kids know it’s a special day when I take the time to whip up a batch. When I’m thinking ahead, I like to mix up my batter the night before and let it rest overnight, covered in the fridge. Most crepe batters will benefit from a bit of rest and this one is no different, but hey if you don’t have the time or forethought just let your batter rest for as long as you can and go ahead and cook some up, it’s just cooking it’ll be fine :-).
I make these crepes gluten free using buckwheat and millet flours. I find the combination of the two flours works beautifully together. Buckwheat has a more assertive flavor and the millet helps to mellow that out a bit. I also love how the buckwheat gives these crepes a beautiful speckled appearance. If you can’t find millet flour, you could sub in rice flour (I always use brown rice flour and even some brown rice baby food cereal will do in a pinch).
The wonderful thing about crepes is that they can be filled quite happily with either sweet or savory ingredients and they’re light enough that you could start out eating a savory crepe and finish off your meal with a sweet filled crepe, meal and dessert all in one.
For your crepe fillings, you can go as simple as a squeeze of lemon and a little powdered sugar, a smear of jam or Nutella or on the savory side a grating of your favorite cheese (Gruyere is delicious) or even a bit of scrambled eggs. Or… if you’re feeling a little fancy, whip up some heavy cream with a pinch of sugar and some fresh raspberries or jam for a tasty raspberry whipped cream, so yummy. On the savory side, I like to mix up a bit of ricotta cheese with a little nutmeg, lemon zest, a grating of Romano cheese and a bit of chopped parsley or fresh thyme, so, so yummy.