WHOLEGRAIN GF SCONE

August 4, 2020 / Lyn Jones / 0 Comments

(https://freefromfairy.com/healthy-vegan-scones-gluten-free)

Makes  6 small scones

Ingredients

  • 230 g Free From Fairy self-raising flour *OR 230g FFF plain flour plus 2 tsp BP
  • 1 tsp psyllium powder or xanthan gum
  • 20 g coconut sugar plus extra for sprinkling
  • 75 g butter cubed (I used goats)
  • 70 g plain full fat yoghurt
  • 70 g full fat milk plus extra for rubbing on top* teff buckwheat sorghum flax potato tapioca
Metric – US Customary units

Method

  1. Preheat to 200 degree fan/ gas mark 6 and place a large baking tray inside to heat up
  2. Place drys into food processor, blend til well mixed. Or place in large bowl, mix well by hand
  3. Add the butter into the dry ingredients and either blend until the mixture looks like fine breadcrumbs, or rub the butter into the flour by hand
  4. Add the yoghurt and milk and combine into a dough that just holds together
  5. Flour a clean dry work surface and empty the dough onto it
  6. Knead until you have a rough ball then press out with your hand until around 2cm thick
  7. Using a floured straight edged circular 7cm diameter cutter, cut out your scones. You should get 4 before joining the leftovers, then repeat with the final piece of dough
  8. Rub the tops of the scones with milk and sprinkle with a little sugar if you desire
  9. Carefully remove the hot baking tray from the oven and quickly place the scones onto it
  10. Bake the scones for around 15 minutes until golden on top
  11. Allow to cool for around 5 minutes (or fully) before cutting
  12. Eat on the day of baking or freeze and re-heat in the microwave

 

Nutrition Facts – Amount Per Serving 100g
Calories 252     Calories from Fat 99

% Daily Value*
Fat 11g                     17%
   Saturated Fat 6g    38%
Cholesterol 28mg     9%
Sodium 100mg          4%
Potassium 64mg       2%
Carbohydrates 33g 11%
   Fibre 2g                   8%
   Sugar 3g                  3%
Protein 3g                   6%

Vitamin A 330IU 7%
Calcium 21mg 2%
Iron 0.7mg 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

GF Zucchini Orange Bread

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.

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