We Got It; Flatbread Pizzas

I'm so excited to wake up early tomorrow morning and get cooking on breakfast; these little flatbread pizzas led me to the discovery that we can actually make those family breakfast crepes which dad would tempt us out of bed with, also rousing us with the clamber of pots and pans in his frustration to re-close the drawer underneath the stove. And cursing under his breath as one slipped behind into the dusty cavern which no one could reach.

It was completely by accident that I found this recipe, just as I perused a week old magazine mum had left on the counter top, and as I munched on a nutritious egg breakfast and sipped my tea I read the article about the qualities of quinoa flour. Which I ended up not using because we didn't have it, but I also figured that tapioca flour would do just the trick because of the similar consistency between the two.

I also remembered a delicious bun I had a few weeks before Christmas when mum and I went out for lunch at a little family owned cafe tucked in a side street of North Vancouver. In the window coolers were mouth watering gluten-free sweets and bakes displayed, and breakfast was served all day. Immediately upon reading the chalkboard sign, and in our hunger, mum and I were sold on the breakfast dishes. The tapioca bun which my breakfast came with was so light and flavourful, without any crumbs falling behind on the plate, I felt compelled to at least give this flour a chance.

And boy, am I glad I did.

Crepes, come back to me.

And making these flatbreads made it almost seem like those typical Friday family nights, when pizza is ordered in and delivered quickly after a long week to be inhaled by hungry family members. Except this time we made them, they were gluten-free, and tasted so much better than any regularly made pizza.

I love how the pictures turned out as well, the bright colour green of the spinach is brilliantly lit up with the rich red of the salmon, and both colours a brought out by a touch of each in the cream cheese spread, a sprinkling of dill and sun dried tomatoes. It looks delicious. Appetizing.

"Are those even gluten-free?"

You bet they are.

To get the ingredients needed for the pizzas on our way home from a trip to Main Street, a plan made as we drove into town and decided to go for lunch and get off the rock, mum and I had to quickly stop by the grocery store, split up the ingredients which we needed to get between us, run frantically throughout the aisles and meet up a split second later at the cash register. All in the effort of making it home on a reasonably ferry. We must have seemed a little crazy as our feet paced quickly along the linoleum tiles and our eyes scanned the shelves ferociously for what we needed. Then, as we caught each other at the other end of the store, we ducked in and out of line ups to pay earnestly finding the quickest thoroughfare.

Now that's speedy pizza.

Tapioca Flatbread Salmon Pizzas
Print recipe here.

No gums in this recipe, yet the flatbreads stayed together without any crumbling or cracking. The combination of the brown rice and tapioca flours was just right, and the outcome was a light and flavorful pizza bread, with just a hint of freshly minced .

Keep the temperature of the stove down low, it will increase cooking time, however the edges of your flatbreads will stay round and they'll be more evenly cooked.

Serves 3, makes approximately 6 flatbreads.

Ingredients

1 egg
1 cup brown rice flour
3/4 cup tapioca flour
1 1/4 cup water
2 garlic cloves, minced
1/4 tsp salt

3/4 cup cream cheese, room temperature
1/4 cup chopped sun dried tomatoes
2 tbsp dried dill
2 tbsp chopped capers (optional)

2 oz (55 g) smoked wild salmon, sliced
1 cup baby spinach leaves

Directions

In a large bowl, beat egg lightly. Stir in brown rice and tapioca flours, water, minced garlic, and salt. If the mixture seems too thick, stir in water 1 tbsp at a time. Let mixture sit at room temperature for 15 - 30 minutes.

Meanwhile, to make the cream cheese spread, combine the cream cheese, sun dried tomatoes, dill and capers in a small bowl. Set aside.

Preheat the oven to 200°F. Over medium-low heat, grease a skillet with grape seed oil. Pour 1/3 cup of flatbread mixture into the centre of the pan.

Cook for 4 minutes or until golden brown on the bottom. With a spatula, flip, and cook for an additional 3 to 4 minutes. Repeat with remaining batter.

Keep cooked flatbreads on a plate situated in the oven.

Before serving, prepare flatbreads by spreading the cream cheese evenly on top and adding equal amounts of smoked salmon and spinach leaves. Garnish with freshly ground black pepper.

The Temptation of Chocolate Dessert

I am sorry. I know it's late this Sunday afternoon. And you're most likely busy, getting ready for the upcoming week, focusing on important tasks, or things that need to be done around the house. And here I am, posting a delicious Raw Chocolate Hazelnut Cake recipe to steal away your attention. So, I will warn you now, if you've got more pressing things, people tugging at your sleeve to get jobs done, and if I were you, save yourself from the temptation and stop reading right now. I know, I should be pleading you to read on, but I promise that you'll want to drop everything and start cooking when you see this recipe. So stop reading now, I mean it. Don't be swamped by the temptation and the promise of delicious, creamy, chocolatey, dessert. And before I tell you how amazing this is. And how it's gluten free. And that it can be made to be raw as well. And how little active cooking time it needs. Did I mention the flavour?

Okay, sorry. You've got things to do.

Chocolate is more than a craving for me, it's a lifestyle choice. And that's why I'm always sure to incorporate chocolate into my life - I even have a board on Pinterest dedicated to chocolate, you can bet it's one of the largest - and I make sure the craving doesn't go un-indulged with gluten free Chocolate Chip Cookies, Chocolate Clusters, and Brownie Bliss Bars.

It also doesn't help that Valentines Day gave us another excuse to have chocolate lying around. Mum and dad exchanged identical Toblerone bars, and I received small packs of little gluten free (and organic!) chocolate. Of course, I had to share. I decided upon something a little different that our usual Chocolate Lava Cake for our Valentine's dinner, and after searching up different recipes and reading reviews, I decided upon the chocolate flavour with the creaminess similar to a cheesecake - perfect, but undoubtedly, very rich.

As I come home from our grad Semi Formal in the pouring sunshine, a little too bright for tired eyes, and making me sneeze awkwardly, I can't think of the usual Saturday and Sunday cook-off in my kitchen without a glass of chocolate almond milk to keep me going. It seems to be my pick-me-up drink, the coconut water to my own tired self.

We must have been out quite late after leaving the Aquarium and all the fish in their tanks behind us. Including Nemo and his friends, and the massive turtle that swam with the sharks. Including the grandpa shark. In toppling heels my friend and first trekked through the grass field to the bus stop before hitting Granville street in search of late night sushi, instead finding two of our friends who had just found pizza, and no sushi restaurants which we were willing to walk to. So, with no luck to satisfy our craving, we settled on hot chocolate - surprised? No.

Chocolate Hazelnut Cake
View printable version.

I served this at my family's Valentine's dinner, a sweet, rich, and creamy dessert made from all natural ingredients that was enjoyed thoroughly. I made the dessert pots quite large, so none of us were actually able to finish them, so they were stored in the fridge for a later date. I've altered the servings so that it serves 6 rather than 3, because the richness of cashews and chocolate causes this dessert to be better enjoyed in small portions.

Makes 6 individual mini cakes

Ingredients

Crust

1/2 cup hazelnut meal (Made by blending hazelnuts until finely ground)
3 bsp raw cocoa powder
1 1/2 tbsp maple syrup (or 1 tbsp agave nectar)
1 pinch sea salt

Filling

1 cups raw cashews, soaked in water for 4 - 6 hours and rinsed
3 tbsp raw hazelnut butter
1/4 cup coconut oil, melted
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder
1/4 cup water
1/4 tsp salt

Chocolate Sauce

2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp maple syrup (or 1 1/2 tbsp agave nectar)
2 tbsp raw cocoa powder

Directions

If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.
For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or powerful blender mix together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial.

Spoon filling on top of the crust. Place cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.

Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with chopped hazelnuts. Serve cold.

Enjoy! xx S

There's Something About Breakfast: Pancakes

By mid-week I always miss being awoken by the sweet smell of breakfast cooking on the stove, which  will fill the house, and swirl into each room and tumbling around in a delightful sort of tease under our noses. Pancakes that smell like freshly baked banana bread - and even taste like it - sound wonderful at the moment.

Except my stomach is full from a breakfast date this morning, and I ate more like a mad woman than the delicately put together girl I wanted to portray in these knee high boots and black jacket. Perhaps I'll think of these pancakes again when I am home and feel the need for a pick me up, or a restart to the day after travelling back to the island.

We woke up early with the sound of my friend's little brother laughing and chatting as he began his Saturday morning playing in his pajamas, giggling at being tickled and running around the hall of the apartment. I wasn't mad to be awoken so early, instead, I was glad that the sun was streaming in through the open curtains, and the brightness kept my eyes open as I slowly became more and more conscious to the awakened day.

We must have made pretty good haste to be out of the restaurant where we decided to go for breakfast that morning so early before noon, and left the apartment bundled in coats and scarves to face the wind as joggers ran briskly in full running gear. At least we were spared a nice day free from Vancouver's notorious rain. However as I sit here writing it seems that it was only a short bout of sunlight, and the clouds once again are covering the strong rays.

The little place we went to was on Main Street (my favourite street in Vancouver!) amongst little stationary shops, independent clothing stores, and many antique shops. Called the Wallflower, it had black painted designs across the walls and if you looked close enough, you could see little photographs of people's faces that were cut out and then stuck on the wall in the centre of a flower. Even tinier, were sometimes little sayings next to the photo. I wanted to ask them what it would take to get my name on the wall,

"Perhaps I would need to be a frequent customer?" I asked.

Their menu included many gluten-free options, and I was so excited to see the vast choices of items I could actually eat - including Egg's Benedict, something which I haven't had gluten free, and have surely been craving. Underneath the headline, an entire section was devoted to Egg's Benedict, from original to vegetarian, to smoked salmon and cream cheese.

There we sat, the three of us, with our large plates of breakfast in front of us, mine the smoked salmon Egg's Benedict, and forks and knives in hand. It seems amazing now that I was able to eat as slow as I did, knowing now how delicious it was. And I'm sure the bun used was made from tapioca flour, something that I'll be sure to try soon.

Since I haven't yet formed the perfect breakfast bun, similar to the Brazilian Breakfast tapioca bun that came with my lunch from the Ethical Kitchen and now similar to this gluten free English muffin, to make my own Egg's Benedict, I'll give you a breakfast recipe that will surely satisfy that craving for something sweet, and healthy, on your lazy weekend mornings. (Or anytime you wish, really. Because when aren't pancakes perfect!)

I might even make them for lunch today, they really were that good. Have you heard of a second breakfast?

Dad is always my pancake man - he always gets the temperature just right,
resulting in delicious and perfectly cooked pancakes each and every time.
Of course, the recipe needs to be sound or our pancakes won't turn out so
finely tuned.

Gluten-Free Banana Oat Pancakes
Print recipe here.

Since we've always been drawn into cooking crêpes on the weekends, reminiscent of dad's "famous" breakfast crêpes, I decided this morning to venture into something new - real pancakes, made with banana and oats.

Fluffy and golden brown when cooked, these gluten-free banana pancakes have a sweet, creamy middle to be cut into. A healthy and delicious, naturally sweetened breakfast for those lazy mornings. It's the perfect comfort food thats enjoyed around the world, incarnated with sweet flavours when paired with maple syrup, or savoury when served with cooked vegetables and cheese. The modern day pancake even dates back from Roman times, and the earliest known recipe for pancakes was found in a 16th century Dutch cookbook. So delve into history with a hearty plate of pancakes this morning.

Makes 8 pancakes

Ingredients

2 small bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon maple syrup
2 eggs

1 cup oat flour or ground oats (I used a blender to grind regular baking oats until fine)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

In a small bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.

Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.

In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!

Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.

Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.

Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.

When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

These pancakes freeze well.

Enjoy! xx S

Similar Posts

Pumpkin Waffles

Gluten-Free Banana Pancakes

Winter is the Time for Soup

Mum and dad were up and out of the house before I'd even got out of bed, and the rain was drizzling heavily in streams down the windows. It was one of those lazy weekend days where the cat slept in her little basket by the fire, the rabbit huddled under the coffee table, the dog was sprawled out comfortably between the cat and the rabbit next to the hearth of the fire, and there wasn't much going on at all. That is, except for the busy movement coming from the kitchen and bursts of air shuffling through the rooms following my flurry of activity.

The dog just raised her eyes at me, sighed, and went back to sleep. Only lifting her head enough to peer at me over top the back of the chair.

I lazily woke up with plans of cooking and sipping hot tea when I waited for the oven. My pajamas were just too cozy, so I slipped on a pair of fuzzy slippers and began about making a toasty and warm winter breakfast: fibre-filled oatmeal sprinkled with a dash of cinnamon. I cooked on the stove, stirring in freshly ground cinnamon with water and oats, and as the pot came to a boil, stirred vigorously to mix. I topped my breakfast with some apple slices quickly baked in the oven, defrosted blueberries from the valley in the summer, and finally, a spoonful of vanilla Greek yogourt. It was creamy, flavourful and delicious - and extremely colourful, a mix of vibrant blueberry blue, and cherry-apple red. A perfect start to a day of cooking and playing in the kitchen.

If there's one flavour which I could love more than chocolate, it would be cinnamon. Nothing short of delightful, I love the warm aroma of the spice in baked goods, a top my breakfast cereal, or even sprinkled on slices of apple and cottage cheese for a snack.

My tangle with kitchen utensils and ingredients didn't stop there however, for a few hours later, I stepped back into the kitchen for a creation for lunch. From the vegetables leftover in the fridge I chopped and peeled, imagined and fantasized all the while, as I combined flavours together to make something edible, and delicious. It was just the day for a hearty bowl of soup. A little shrimp cocktail from the evening before's dinner - we go big on Valentine's Day: mum makes dinner and I do dessert, a Chocolate Hazelnut Cake in pots - so I had it on the side ready to go with a few crackers. As I lent over the steaming pot on the stove, steam rising and cascading into my face, I felt the refreshing and warming power of a bowl of soup.

Winter Vegetable Soup
Print recipe here.

Chard seems to be in season this time of year, so instead of using the popular leafy green kale, I've opted for a few leaves of this similar dark green vegetable, which I have no doubt has very similar health benefits, full of essential vitamins and nutrients.

As a super quick stove top recipes for those days when you're just craving a bowl of hearty soup to ease the brisk chill of winter, I guarantee that a bowl of this vegetable soup will warm you and your mood.

Serves 2

Ingredients:

1 garlic clove, chopped finely
1 tbsp grape seed oil

1 1/2 cup canned chopped tomatoes, with juice
1 1/2 cup water

2 chard leaves, chopped
1/2 cup cubed yam
1/2 cup cubed zucchini
1 tsp dried thyme
1/4 each salt and pepper

Directions:

In a medium sauce pan heat the oil, and add the garlic. Cook about 1 minutes, until the garlic becomes fragrant.

Pour in the canned tomatoes, with juice, and add the water.

Bring the pan to a boil before adding the vegetables. I put the yam in a small bowl in a little water and heated it up for two minutes in the microwave to reduce cooking time on the stove.

Add the thyme, salt, and pepper, and simmer for 5 to 10 minutes, or until the vegetables are soft.

Pour into bowls and serve with gluten free crackers or bread.

Enjoy! xx S.

A Thought of Eggs; A New Cookie

My neighbors got chickens this winter. At first there were only two, dark brown little things that chased each other around the yard and squawked little. I remember hearing something about chicken-sitting for a friend, a test of the brand new coop just they had just built amongst a cluster of trees, and a trial at taking care of such delicate little creatures.

I had no idea how sensitive chickens were to stresses around them, and the changes to the mundane patterns in their lifestyles. However, when these two were moved into the little patch of land beside us, they trembled with fright and refused to lay any eggs for at least a couple of weeks.

Suddenly, I've noticed that the number of chickens running freely around on the other side of our fence dividing the properties only in appearance, has doubled. I see four chickens now, and they make twice the amount of noise. I just tell myself that it won't matter when I find the perfect day to wake up before everyone else, a warm day in the summer when the sun rises early, and I'll sneak my way past the end of the line of fencing, and find a perfect, fresh, egg awaiting.

Imagine the possibilities for breakfast with a real egg in my hand, still warm, with an inside glowing and golden. I know my neighbors feed their chickens vegan feed only, and with the exercise around the yard they're guaranteed free range. So much better than any store bought eggs.

I'm not condoning stealing, especially from an innocent animal, no way, but rather describing my need for wholesome, fresh food right from the source of where it's produced. I'd much rather eat food which is limited by the season it's produced in, but be intoxicated with the violent bursts of flavour in each bite, the cacophonous colours of purple carrots, the deep dark forest green of kale, and brilliant orange of egg yolks.

Every time I crack an egg I think to myself as if it were a mantra, and as if the willing tone in my voice could cause it to be true,

"Farm fresh eggs... Farm fresh eggs... Farm fresh eggs..."

Until the dull yellow of the yolk breaks, splashing into the bowl and being pulled apart, I've suddenly forgotten for a moment the thrill of having a fresh egg. We try our best at purchasing organic and free range eggs, only supporting local BC farms and ethical practices, but oftentimes, especially on a small island, we forget the impact in buying something which had travelled across the province, or even the country, to look at the cheapest price. Living in such a vast country it's easy to forget how many boundaries really do divide either side, from the coast of British Columbia to where my sister bundles herself up to face the Montreal storm, and the cost of travelling from one side to the other.

So instead of plotting revenge on the chickens, I think I'll just relax with a warm cookie from the oven, full of tasty goodness and made with whole and healthy ingredients, and save those fresh eggs for breakfast when they've settled down into their new home, and forgotten the trials of travelling in the back of a truck, being bumped up and down over uneven roads of Bowen.

Almond Cookies with Coconut and Chocolate
Print recipe here.

I was so excited about these cookies that I began pinching chunks of chocolate and coconut while gathering my ingredients, and eating the dough when everything was mixed together. There are two things which are absolutely fabulous about this recipe: It is very quick and simple to make (I quickly had to whip up another batch the next day after making these, everyone just kept eating them!), and they are filled with healthy ingredients; I won't forget the fact that the cookies made were completely wonderful, the perfect blend of chocolate chip and coconut, and possibly the best version of chocolate chip cookies that anyone - gluten free or not - would be thrilled to be presented with a plate of. Because even after one day, a plate of twelve cookies had vanished between three of us.

Makes between 12 and 16 cookies

Ingredients

1¼ cups almond meal
¼ cup dark chocolate chips or chopped dark chocolate
½ cup shredded unsweetened coconut
½ tsp baking powder
¼ teaspoon salt
⅓ cup brown sugar

1 egg
3 tbsp coconut oil, melted
½ tsp vanilla extract

Directions

In a large bowl, combine almond meal, chocolate chips, shredded coconut, baking powder, salt and brown sugar. Mix, and set aside.

In a separate bowl, beat the egg before whisking in the melted coconut oil and vanilla. Add to the dry ingredients and mix until all ingredients are evenly blended.

Cover the bowl with plastic wrap and refrigerate for 30 minutes or more.

Preheat the oven to 375°F.

Using your hands, roll the dough into small balls, approximately 1 - 1 ½ inch wide, and place on the baking sheet with 1 inch between each cookie. Press down with the palm of your hand to flatten a bit.

Bake in the centre of the oven for 8 to 10 minutes, or until the edges just begin to brown.

Enjoy! xx S.

Almost English Scones

Why not add a little Valentines Day flair?

It was as I read a blog post on how to make the perfect gluten free scones on a page of Gluten Free Girl and the Chef last summer that I first began to entertain the notion of starting my own gluten free blog, after just beginning a diet free from wheat and products containing gluten. Perhaps it was the fact that I love scones just a bit too much, and finally realising that I could enjoy them again without the effects of consuming gluten, with the explanation of mixing a perfect blend of flours and a detailed recipe, lead me to think of all those horizons broadening just off the shore. (Waves lapping against the soft stones and making a soothing harmony of sounds, of course.)

Everything just became clearer, and I began a stock pile of recipes to try - have a mentioned the teetering stack of magazine clippings in my bedroom? - Scribbled ideas and replacements to experiment with fill the margins, and the recipes tried are splattered with undetectable ingredients, but at least the pages now smell like home cooking!

It may have also been the fresh reminder of fond memories of that past summer as I sat there with my iPad open to the blog page. I reminisced, there in my kitchen, and longed for the unusually hot English summer we all had enjoyed so immensely, and the basket of fresh scones, tiny pots of clotted cream and jam, and the perfectly sliced cucumber sandwiches for each of us which my family and I sat around in a little garden overlooking the crystal blue waters of the British seaside. English roses swayed from side to side with the winds tickling breath, their red hue dotted along the white fence in pretty contrast.

It was something about those scones, photographed so elegantly and enticingly, that drew me in, and not just with my appetite, but with my imagination. It was as if I thought, okay, I can really do this, as I began the plans in my head.

I admit that I was also nostalgic for the day along that beautiful English coast with my family when everyone was in a good mood and so happy to be together again for a period of the summer. We enjoyed the calm breeze as we walked along the cliffs, waves licking the jagged rocks, and snapped photo after photo of the picturesque landscape.

I may have also been drawn by the thought of having true scones again served with fresh clotted cream and a steaming pot of Darjeeling tea as my uncle, aunt, and I had during our visit to the Victoria & Albert Museum previous to the day when the rest of my family arrived in England. Amongst the historic atmosphere and delicately designed (and preserved) sculptures and artwork we relaxed beneath an extensive mural which began from the floor and extended across the domed ceiling and down again to the cracked wood floor.

I was enticed: because of the beauty and welcoming language of that post, and I was pushed to leap from the safety of experiencing the trial of going gluten free at home, privately, to sharing my venture with others, and open myself to how others appreciate the result of removing gluten from their diet. Without that post, I may not have jumped into writing that first post, to applying myself to upload photos each time, and looking back, I feel as if I would've missed out on something so special to me now had I not taken that vulnerable first step.

If you would like to read the post that brought me into the world of blogging, click here.

So to celebrate the sixth month of this blog, I have found the perfect recipe for scones, complete with homemade clotted cream. So boil the kettle, find a perfect blend of tea leaves, and steep a pot for you and your friends or family.

Almond Flour Blueberry Scones
Print recipe here.

Put an original twist on your plain scones, and enjoy the sweet taste of blueberries, you can use fresh or frozen in this recipe. What better way to enjoy the quiet afternoons than with a good cup of tea and freshly baked scone, sweetened with natural honey and made from fresh ingredients.

An indulgent bakery favourite, that those who often oppose overly sweet goods will love - no refined sugar.

Makes 6-8 biscuits, depending on the thickness and width.

Ingredients

1 1/2 cups almond flour, plus 1/2 cup as bench flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 tsp baking soda

1/4 cup coconut oil, melted
1-2 tbsp honey
2 eggs
1 tsp lemon juice

1/2 cup of blueberries (fresh or frozen)

Directions

Combine almond flour (excluding bench flour), sorghum flour, brown rice flour and baking soda in a bowl.

In a separate bowl, blend melted coconut oil, eggs, honey, and lemon juice.

Add in wet ingredients into the dry mix, stirring until a nice dough forms, adding 1/4 cup of the bench flour as needed if it is too wet.

Add the blueberries, and blend them into the dough, gently pressing them in. If you are using frozen blueberries, be careful not to over mix or your scones will end up blue - mine did! Chill the dough for over 30 minutes in the fridge, covered.

Line a baking sheet with parchment paper, or grease with oil, and preheat the oven to 350°F.

Between two sheets of parchment or wax paper, roll the dough out using the bench flour to keep the dough from sticking. For larger biscuits, roll the dough to 1 inch thick and cut the dough into circles with a wide biscuit cutter approximately the size of a mason jar top. For smaller biscuits, roll the dough to about 1/2 inch thick, and use a smaller biscuit cutter if you prefer.

Place the biscuits 1 to 2 inches apart, and bake in the centre of the oven for 14 to 16 minutes. The edges should just begin to crisp golden brown.

Remove from oven and cool slightly before serving still warm and with jam and Clotted Cream (recipe below).

Almost Clotted Cream
From The Little Black Book of Tea
Print recipe here.

The magnificent accompaniment to traditional British scones, or other tea pastries, clotted cream is the "missing link" between the rich and creamy texture of butter, and the sour taste of sour cream (hence the name). Before the surge of an availability of international products in our grocery stores, clotted cream was almost impossible to get in Canada. Fortunately, this is a tasty substitute for your English tea parties.

Makes about 1 cup

Ingredients

6 ounces of softened cream cheese
1/2 cup light sour cream
2 tablespoons confectioners' sugar

Directions

In a small bowl, beat the cream cheese until it becomes fluffy. Fold in the sour cream and powdered sugar, mixing well.

Spoon into a small serving bowl, cover, and refrigerate until ready to be served.

Spread over scones or other pastries, like butter, and top with jam.

Enjoy! xx S.