July 9, 2020 / Lyn Jones / 0 Comments
Delicious and moist, with fresh orange flavour throughout with some crunchiness from the tasty pumpkin seeds. It is soo good!
Ingredients
1 cup grated zucchini (1 small zucchini, skin on)
1 1/2 cups all-purpose GF flour blend (with xanthan gum or add 1/2 tsp.)
2 Tbsp. ground flaxseed
2 tsp. GF aluminum-free BP
1/2 tsp. GF ground turmeric
1/4 tsp. sea salt
1/3 cup pumpkin seeds
1/2 cup fresh orange juice (about 1 small orange)
1/2 cup roughly chopped dates
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup coconut sugar or sweetener of choice
Grated zest of 1 orange
prepared loaf pan, foil, glad-wrap
Instructions
1. Preheat oven to 350 F and coat 8 1/2 by 4 1/2-inch loaf pan with cooking oil
2. Place zucchini between sheets of paper towel and press out excess moisture. Whisk together flour, flaxseed, BP, turmeric and salt. Add pumpkin seeds and stir to combine.
3. Place juice & dates in high-speed blender until coarsely ground. Add to a bowl with eggs, oil and sugar – whisk to combine. Add wet mixture, zucchini and orange zest to drys, stir til just combined.
4. Transfer batter into loaf pan, smooth out top. Cover loosely with foil. Bake 35 mins then remove foil and bake 25 minutes longer.
5. Cool in pan 10 mins then transfer to rack to cool completely. Store wrapped in glad-wrap.
May 13, 2020 / Lyn Jones / 0 Comments
https://myislandbistrokitchen.com/ – makes about 10-12 depending on thickness & cutter
Wonderful served warm and topped with butter or molasses. A great accompaniment to many meals like soups and stews, chili, baked beans, and casseroles.
Ingredients:
1 cup plain flour
½ cup whole wheat pastry flour*
½ cup oat flour
4 tsp BP
¼ cup dry oat bran cereal (try equivalent of quick rolled oats, but not same texture or consistency)
4 tsp brown sugar
¼ cup cold unsalted butter, cut into ½“ cubes
¾ cup whole milk
1 tbsp milk for brushing tops of biscuits (optional)
* whole wheat pastry flour is more finely ground than regular whole wheat flour. As such, it is considered a “softer” flour that yields a lighter texture in baked goods, like biscuits. Try GF flour?
METHOD
Preheat oven to 450°F. Line baking tray with parchment. Assemble and measure out ingredients.
In large bowl sift flours, BP and salt. Stir in the quick oats and brown sugar.
Use a wire pastry cutter to cut butter into drys until it resembles coarse crumbs. Run fingers through the mixture several times to thin butter pieces – no need to do all. Make a well in the centre.
Pour milk into well. Using a fork mix ingredients just enough that the liquid is absorbed into the drys and dough roughly together; soft, sticky and some floury spots remain. Transfer onto lightly floured mat, gently working til barely incorporated.** Do not overmix. ** best to use fold-over method.
Fold the dough in half over onto itself. Lightly press the dough down. Turn the dough 90 degrees and repeat the folding exercise. Do this 3-4 times, taking care not to overhandle or overwork the dough.
Lightly press dough into circle about ¾“ thick. Use a lightly floured 2” round cutter to cut biscuits from dough. Push the cutter straight down and out of the dough without twisting the cutter in the process. Re-flour the cutter before cutting out each biscuit. Gather dough scraps and form into a circle, ¾“ thick, from which to cut remaining biscuits, being careful to work the dough no more than absolutely necessary to bring it together. Transfer biscuits to prepared baking sheet, placing biscuits about ¾“ – 1” apart.
Lightly brush tops of biscuits with milk, if desired. Bake for apx. 14-15 minutes, or until lightly browned on top, rotating the baking sheet partway through the baking. Remove biscuits from oven and let cool on baking sheet for 3-4 minutes then transfer to wire rack.
For great clues on making good scones, see this reference