Beansandyoga

Practical, healthful eating and living.

Gluten-free chocolate chip scones February 2, 2013

choc chip scones

I am indebted to Elana Amsterdam, whose blog, Elana’s Pantry, has become my go-to source for easy, satisfying gluten-free recipes.

First of all, her recipes’ ingredient lists are usually short and simple. Whereas the typical gluten-free baked goods recipe from other sources requires multiple types of flour and expensive xanthan gum, Elana’s come out beautifully with usually one type of flour (often coconut or almond), mixed with a few eggs, shortening and natural sweeteners like honey or agave syrup.

It’s been the coldest week of the year in my wintry city. In need of a baked good for a potluck tomorrow, I pondered between two of Elana’s recipes. One was an almond-flour slightly sweet drop biscuit, the other was the recipe below for chocolate chip scones of coconut flour. Luckily, I had both types of flours on hand and had the luxury of deliberating. Since I hadn’t had a chance to try the chocolate chip scones yet, I succumbed to curiosity knowing that in case I didn’t like the way they turned out, I’d have a back up. Luckily, they were delicious and I am certain my potluck crew will love them! So easy that making a second batch was no trouble at all.

Note: The instructions reflect how I made these, which is slightly different than the instructions on Elana’s site.

Gluten-free Chocolate Chip Scones

  • ½ cup coconut flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ cup vegan shortening
  • ¼ cup honey
  • 4 large eggs
  • ½ cup (about 3 ounces) chocolate chips
    1. Combine coconut flour, salt and baking soda
    1. Mix in shortening, honey and eggs
    2. Fold in chocolate chips
    3. Scoop batter onto a parchment paper or silpat lined baking sheet
    4. Bake at 350° for 10-14 minutes
    5. Cool and serve
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Pumpkin Cookies September 19, 2009

Filed under: Cookbooks,Energy,Party Season Game Plan,Recipes — beansandyoga @ 8:51 pm
Tags: , , ,

Pumpkin Cookies 9 09I wasn’t sure if I would like these, but this is why I love to try new recipes.  This one is a keeper!

The pumpkin flavor is mild.  Rather than bake all the dough, I set aside one portion in the refrigerator, and I froze a separate portion into spoonfuls on a tray, then transferred them to an air tight container.  One portion, of course, was immediately baked.  Of the immediately baked cookies, a few were tucked away for the next day.  I noticed that the first batch almost tasted bland.  The cookies that were tucked away, however, had a stronger spice taste.  So did the dough I’d stored in the refrigerator.  The next time I make these, I’m going to let them sit a day because the flavors seem to need a day to fully blend.

The cookies stay moist, and seem to get better after sitting a day.  After that, they go fast!

MOOSEWOOD PUMPKIN COOKIES

1 cup butter at room temperature

1 cup sugar

1 cup pumpkin puree

1 egg slightly beaten

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose white flour

1 teaspoon baking powder

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon salt

1 cup chopped peanuts or walnuts, slightly toasted

1 cup raisins or dried cranberries

1/2 cup chocolate chips

Preheat the oven to 375 degrees.

In a large mixing bowl, cream together the butter and sugar.  Add the pumpkin, egg and vanilla and mix until well blended.  Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl.  Stir well to form a soft batter.  Stir in the chipped nuts, raisins and chocolate chips.

Drop by rounded spoonfuls onto a large, unoiled baking sheet, allowing a little space for the cookies to spread as they bake.  Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom.  Mine did not spread; they baked into cake-like sturdy mounds.  Use a spatula to transfer to a cooling rack or plate.

From the “Moosewood Restaurant New Classics” cookbook.