Gluten Free Strawberry Scones

3 cups all purpose gluten free flour blend

1/2 cup coconut sugar

3 teaspoons gluten free baking powder

1 1/2 teaspoons xanthan gum

2 cups fresh strawberries, chopped

6 tablespoons cold salted grass fed butter, cut into chunks

1 cup whole milk

Preheat oven to 375 F

Combine flour, sugar, baking powder, and xanthan gum. Cut butter into the dry ingredients until mixture is crumbly. Add strawberries. Fold wet into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions.

Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Gluten Free Coconut Orange Bundt Cake

Bundt Cake:

4 cups gluten free all purpose almond flour blend 

4 teaspoons gluten free baking powder 

2 teaspoons guar gum 

2 cups dry coconut flakes

2 oranges (zest only) 

1 cup plain Greek yogurt 

1 cup raw honey 

3 large room temperature eggs 

1 cup melted butter 

1 cup milk

Preheat oven to 350 F

Butter a large bundt cake pan and sprinkle a little flour over the top. Combine all the dry ingredients including orange zest. Whisk all the wet ingredients and add to the dry. Mix until smooth. Pour into the bundt pan. Bake for 60 minutes or until a stick inserted into the middle comes out clean. Remove f rom the oven to cool completely in the pan before turning out.

Frosting:

1/2 plain yogurt 

2 cups powdered sugar 

1 large orange, juice only

Combine yogurt and orange juice. Beat until smooth. Pour on top of the cake followed by orange zest (refer to the picture).

Gluten Free Gruyere Basil Scones

3 cups all purpose gluten free flour blend

1 cup grated gruyere cheese

1 tablespoon sucanat or coconut sugar

3 teaspoons gluten free baking powder

1 1/2 teaspoons xanthan gum

8 tablespoons cold grass fed salted butter, cut into chunks

1 large egg, room temperature

1 1/2 cups milk

1/4 cup chopped fresh basil

Preheat oven to 350 F

Whisk egg and milk to combine. Set aside. Pulse butter, cheese, and all the dry ingredients in a food processor until it binds together. Add just enough of the egg and milk mix to form a soft dough (but not runny - you may not need it all).

Drop tablespoonfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Banana Peach Scones (gluten-free)

1.5 cups sorghum flour

1.5 cups white rice flour
1 tablespoon stevia (sweetener)

3 teaspoons GF baking powder

1 teaspoon xanthan gum

8 tablespoons cold butter, cut into chunks

2 ripe mashed bananas

2 ripe chopped peaches (skin on)

1 large egg, room temperature

1/2 cup full cream Greek yogurt
1 cup coconut milk or similar

Preheat oven to 375 F

Whisk egg and milk to combine. Set aside. Pulse butter and all the dry ingredients in a food processor until it binds together. Fold in fruit. Add just enough of the egg and yogurt mix to form a soft dough (but not runny - you may not need it all).

Drop 1/4 cupfuls of the dough onto a lined baking sheet, leaving room in between. Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Green Onion Aged Cheddar Loaf

2 cups all purpose unbleached flour

1 teaspoon sugar

2 teaspoon baking powder

1 teaspoon salt

5 tablespoons butter, cold

1 1/2 cups aged cheddar cheese (grated), plus half a cup to sprinkle on top

2 green onions, finely chopped

2 eggs, room temperature

1 cup milk

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut cold butter into the dry ingredients until mixture is crumbly. Add cheese and green onions. Lightly mix to combine. Set aside.

  

Mix milk and eggs in a separate bowl. Fold wet ingredients into dry ingredients (Do not over mix!).

Pour batter into a prepared loaf pan. Sprinkle half a cup of cheese on top.

Bake for 20 minutes or until a stick inserted into the middle comes out clean. Remove from the oven. Serve hot with butter.

Orange Berry Scones

Scones:

2 cups all purpose gluten free flour

4 teaspoons gluten free baking powder

2 teaspoons guar gum

1/2 cup coconut sugar

Pinch of salt

1/2 cup salted, cold, grass fed butter

3/4 cup Greek yogurt

1 egg, room temperature

1 large orange (zest only)

1/2 cup fresh mixed berry preserve

1/2 cup fresh citrus marmalade

Syrup:

1/2 cup fresh orange juice

2 tablespoons raw honey or pure maple syrup

Preheat oven to 350 F

Combine all the dry ingredients and cut butter in until mixture is crumbly. Whisk yogurt and egg in a separate bowl. Add enough liquid to bring dough together (not wet).

Pat dough out onto a lightly floured surface (about 2" thickness). Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut into equal pieces. Place on a prepared 12" by 12" round tart pan or similar (refer to picture).

Bake for 20 to 30 minutes or until cooked and golden brown. Drizzle orange syrup over the top. Enjoy.