Tag: breakfast

GF Strawberry Jam Scones

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This quick, easy, absolutely delectable, melt-in-your-mouth recipe for GF STRAWBERRY JAM SCONES is adapted from Parents’ “Jammy Scones.” One of the best things about them is you probably already have all the ingredients in your cupboard! L and I whipped up these GF STRAWBERRY JAM SCONES one afternoon while WB took a nap. It was our first time making scones and was a big success!!!

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It’s hard not to devour them all hot out of the oven! I had to hurry up and take a picture before they were gone! GF STRAWBERRY JAM SCONES are such a yummy breakfast on these chilly, winter mornings. If you make them the day before, just pop them in the oven for a minute or two to warm them up! Add a cup of coffee or tea…pure heaven!!!

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Ingredients:

  • 2 cups flour (I use Arrowhead Mills GF flour)
  • 3 Tbsp. sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, cold
  • 1 egg
  • 1/2 cup milk
  • 1/4 – 1/3 cup strawberry jam
  • egg wash (1 egg whisked with 1 1/2 tsp milk)

Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.

In a med-large bowl mix together the flour, sugar, baking powder, and salt. Cut the butter into small cubes and add it to the flour mixture. Using your hands, mix, squeeze and crumble the mixture together until it’s crumbly.

In a small bowl, whisk together the egg and milk. Add the egg and milk to the flour mixture. Stir with a fork until evenly moist and the dough comes together.

Next, pour the mixture out on a floured surface and with flour on your hands, knead dough together. Separate the dough in half. Roll each half into a ball and then press flat with your hands. Makes about a 7 or 8-inch disk.

Transfer one disk to the cookie sheet. Spread the strawberry jam over the disk leaving a half-inch border. Lay the second disk on top of the first and pinch around the edges to seal them.

Carefully, cut the dough into 8 equal wedges and spread them apart a bit on the tray. Leave about 1 inch of space between the scones. Brush the tops with the egg wash. If you don’t have a brush, use a spoon to gently spread the egg wash around. If you want a little heart on top of each scone, gently press a mini-cookie cutter about 1/4-inch deep on top of each scone. So cute!!!

Bake in the oven for 10-15 minutes, until the scones are gently browned. (Better brew some coffee or tea while you’re waiting!) Let cool for a few minutes on the cookie sheet before moving them to a wire rack to cool completely.

 

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This is when you think you’ll just take a teeny tiny taste of one and before you know it an entire STRAWBERRY JAM SCONE has disappeared! Good thing you had some coffee or tea ready to complete the moment! Enjoy!!!

Homemade Granola (Gluten Free)

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Is there anything better this time of year than HOMEMADE GRANOLA, fresh out of the oven? It’s warm, a little chewy, and crunchy too. This granola is sweet and a bit salty, with a just a hint of cinnamon. Oh, how I love homemade granola!

I came up with this granola recipe years ago (a combination of Alton Brown’s, my mom’s, plus a few of my own additions) and I’ll warn you, it’s highly-addictive. The great thing about granola is that you can add or substitute some ingredients to make it your own. You could switch out some of the nuts with walnuts or peanuts, add a pinch of nutmeg or pumpkin pie spice. I like to use Pure Maple Syrup with this recipe, but if I have Apple Syrup from the farmer’s market on hand, it’s a delicious substitution! Granola is a wonderful gift for family and friends and this recipe makes plenty enough for two families. After it’s cooled completely just put half of the granola in a large mason jar with a ribbon tied around the lid and it’s ready to share! Enjoy!

 

Ingredients:

  • 6 cups of oats (I use Bob’s Red Mill, Gluten-Free, Rolled Oats)
  • 1 cup almonds, sliced
  • 1 cup pecan pieces
  • 1 cup cashews, raw
  • 1/2 cup sunflower seeds
  • 1 1/2 cups coconut
  • 3/4 cup brown sugar
  • 3/4 cup maple syrup
  • 1/2 cup vegetable oil
  • 1 1/2 tsp salt
  • cinnamon
  • honey
  • 1 cup raisins
  • 1 cup dried cranberries

 

Preheat the oven to 250 degrees F.

 

In a large bowl, mix together the oats, almonds, pecans, cashews, sunflower seeds, coconut, and brown sugar.

 

In a smaller bowl (or in a measuring cup!) mix together the maple syrup, vegetable oil and salt. If you have kids in the kitchen, they’ll enjoy seeing how the syrup and oil separate in the glass measuring cup before you mix it all up!

 

Pour the syrup-oil-salt mixture overtop the oats and nuts. Mix until everything is evenly and thorough coated. Spread the granola out into a large baking pan, or what I prefer…a large, non-stick roasting pan used usually for cooking turkeys or hams. Place in the oven. The total cooking time will be about 2.5 hours for such a large amount of granola, mixing every 15-30 minutes with a large spoon or spatula. Here is the schedule I tend to follow:

 

Cook 30 min. Mix.

Cook 30 min. Mix again.

Cook 30 min. Mix. Add HONEY in a zigzag, all over pattern.

Cook 15 min. Mix. Add more HONEY and sprinkle CINNAMON on top too.

Cook 15 min. Mix.

Cook 15 min. Mix.

Cook 15 min. Mix. Enjoy some hot and fresh!

Allow to cool for 15 min. Mix in RAISINS and DRIED CRANBERRIES.

 

 

Enjoy!!! And share!!!

 

 

Homemade Ice Cream Sandwiches

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In the Summer, when I was a kid, my mom used to make a frozen, creamy yogurt pie for us. She mixed together yogurt, whipped cream and fruit, poured it into a graham cracker crust and stuck it into the freezer to harden up. We ate it for dessert, afternoon snacks and even breakfast! This is a new twist on such a yummy and healthy Summer-time treat!

Ingredients:

  • banana
  • graham crackers
  • 2 cups, low fat yogurt, any flavor
  • 1 cup, low fat whipped cream (store bought or homemade)

 

First, take a 8 x 8 in or 9 x 9 in pan or dish…line it with tin foil. Break the graham crackers into squares and lay them out on the bottom of the pan.

 

 

Cut the banana into slices, about 1/4 inch thick, and lay one slice on top of each graham cracker.

 

 

Mix the yogurt and the whipped cream together in a bowl. Pour and spread the yogurt mixture evenly over the bananas and graham crackers.

 

 

Finish with another layer of graham crackers. Quickly put the pan in the freezer for a few hours to firm up.

 

 

Take the pan out of the freezer and carefully lift the foil and ice cream sandwiches out. Place on a cutting board and cut into squares. Let them sit about 5 minutes so they’re more creamy and less icy. Yum-yum….enjoy!

 

A great thing about this treat is that it’s very versatile…you can make it with just about anything you have on hand.

Variations include:

  • mash up 2-3 ripe bananas, mix with peanut butter…layer in-between graham crackers
  • add 1-2 tablespoons of jelly, jam, nutella or chocolate syrup
  • use strawberries instead of bananas
  • use cookies instead of graham crackers

The possibilities are endless…let us know what you come up with!