It’s been awhile since I’ve shared this video, but it’s one of my favorites, so I’m sharing it again for all my new subscribers (hi!) who didn’t get a chance to see it when I first posted it over a year ago! This simple gluten-free vegan scone recipe is easy to whip up, but will really impress your friends and family, and wow your taste buds. It’s a perfect breakfast or tea time treat for these cold winter days. Enjoy, and let me know what type of breakfast you like best, so I can start brainstorming recipes for you! And coming next post…. a review and giveaway of Jules E. Dowler Shepard’s new book “Free For All Cooking“! Stay tuned….
Blueberry Boy Bait
Makes 8 servings (gluten, wheat, dairy, egg, soy, peanut, tree nut, and sesame free)
This moist, buttery coffee cake with its crisp, cinnamon-sugar topping is based on an old-fashioned recipe from the 1950s, called Blueberry Boy Bait, a coffee cake named for the effect it had on teenage boys. My boys aren’t teens yet, but this bait works for them. They’ll gobble it up in one daywith not a crumb left over.
- 2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
- 1/2 teaspoon xanthan gum
- 1 tablespoon double-acting baking powder
- 1 teaspoon salt
- 3/4 cup dairy-free, soy-free vegetable shortening
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 3/4 cup rice milk
- 1 cup fresh or frozen blueberries tossed with 1 tablespoon Basic Gluten-Free Flour Mix
- 1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon
- Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free lour mix, tapping out any extra.
- Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar. Mix on medium-high speed for 2 minutes, or until fluffy.
- Add the egg replacer and mix for about 20 seconds.
- Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.
- Add half of the rice milk, mixing for 20 seconds.
- Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
- Add half of the batter to the pan, using a frosting spatula to spread the batter evenly across the bottom of the pan. Sprinkle with half of the blueberries. Top with the remaining batter, spreading it as evenly as possible across the blueberries. Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.
- Bake in the center of the oven for 1 hour, until the cinnamon-sugar mixture has begun to caramelize and the top is golden. Let cool in the pan for 30 minutes before turning out onto a serving platter (or just cut into pieces and serve out of the pan). Serve warm or at room temperature. This cake is even better on day two!
Tip: If using frozen blueberries, keep frozen until the last minute, or they’ll turn your batter blue-green.
Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
(Gluten-free, Vegan, Dairy-free, Egg-free, Soy-free, Nut-free!)
Have you been searching in vain for a gluten-free, egg-free pancake recipe? Well look no further. Not only is this recipe Gluten-Free and Vegan, it’s also free of all top 8 food allergens. Allergy-Friendly, Allergen-Free, Allergy-Free (one of these days we’ll all decide on using just one of these terms, and stick with it!)
- ¾ cup rice milk (plus more, for thinning batter, as necessary)
- 2 tsp. freshly squeezed lemon juice
- 1 tbsp. canola oil
- 1 tbsp. agave nectar or maple syrup or granulated sugar
- ½ tsp. pure vanilla extract
- 1 ½ tsp. Ener-G Egg Replacer* mixed with 2 tbsp. rice milk
- 1 cup + 2 tbsp. King Arthur gluten-free multi-purpose flour
- ¼ cup cornmeal*
- ½ tsp. xanthan gum or guar gum
- 1 ½ tsp. baking powder**
- ¼ tsp. baking soda
- ¼ tsp. salt
- maple syrup
- Enjoy Life Semi Sweet Chocolate Chips
1. Combine ¾ cup of rice milk with lemon juice, and let rest about 10 minutes to sour into “buttermilk”. Add canola oil, agave nectar, and vanilla extract, whisking well.
2. Combine egg replacer with rice milk, whisking till frothy.
3. Combine flour mix, corn meal*, xanthan gum, baking powder**, baking soda, and salt. Whisk well.
4. Using a wooden spoon, make a well in the center of the bowl. Pour in rice milk mixture and egg replacer. Stir well, smoothing out any lumps. If the batter seems too thick, thin by adding more rice milk, 1 Tablespoon at a time until proper consistency is achieved. You want it thin enough to spoon out onto the griddle, but not too thin.
5. Heat griddle over medium-high heat. Grease griddle LIGHTLY.
6. Scoop out about ¼ cup of batter, per pancake. Cook, about 2 ½ minutes, until bubbles have appeared around edges of pancakes and popped, and edges are setting. Reduce temperature if pancakes are cooking too quickly. Flip and cook about 2 ½ minutes more. Transfer to warm plate. Serve warm with maple syrup, and sprinkling of Enjoy Life chips.
*For a corn-free version, omit cornmeal, use guar gum instead of xanthan gum (or use Authentic Foods corn-free xanthan gum), and increase King Arthur gluten-free multi-purpose flour to 1 ¼ cups. In place of the 1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tablespoons rice milk, substitute 1 tablespoon flax seed meal mixed with 3 tablespoons hot water for a “flax egg”. Be prepared to add additional rice milk to the batter, to thin it as necessary, and increase cooking time by about 2 minutes. They will be thicker.
**For corn-free baking powder, look for Hain Baking Powder