When I was first told by my dietician that the only way to feel better would be to cut gluten, a piece of my soul shriveled up and died. For those of you with IBS or other gluten-related issues, you know that gluten free breads fall apart, crumble all over your plate, and are essentially tasteless. If it doesn't fall apart--then its most likely jam packed with tons of other junk to make it stick together--which is also no good for those of us with IBS. But deep down (in your belly) lies that nagging itch--you know cutting gluten is maybe one of the only ways to truly feel better. It is for all of you, that I post these scones.
3 Reasons I love these:
They taste like actual scones. Other people in my family want to eat them. And they're very easy to bake (this is very important--I struggle with the oven).
What you need:
- 1/2 cup fresh strawberries (chopped)
- 1 cup fresh blueberries
- 3 1/4 cups gluten free flour. (Be sure to get a cup-for-cup style of gluten free flour, as not all of them are. I learned this the hard way.)
- 1/2 cup of granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cups cold butter (if you want to replace the butter for a fat free substitute, apple sauce works well)
- 1 cup almond milk (original/plain)
- 1 tsp. vanilla extract
- parchment paper
Steps:
- Heat oven to 425 degrees. Combine dry ingredients into a large mixing bowl, add in the butter (or apple sauce) slowly and mix with fingers or food processor until large clumps and crumbs are formed.
- Add almond milk and vanilla extract, and continue to stir until a dough forms. Don't be alarmed if it doesn't resemble exactly your typical dough, as it is gluten free flour.
- Mix in berries, kneading with hands until they are even throughout.
- Roll dough in a light coating of flour, cut into 3 inch disks, about 3/4 inch thick. Place on baking sheet with parchment paper.
- Bake 15 minutes until golden. Let cool 2-3 minutes.
(adapted from a recipe from treehugger.com)
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