Gluten Free Blueberry Scones

 

Ingredients (recipe makes about 8 scones):

dry

2 Cups Gluten free all-purpose flour
1/3 Cup sugar
1 Tbsp baking powder
1 tsp salt
6 Tbsp butter or margarine, cut up into small, 1/4 inch squares
1 tsp cinnamon
wet
1 egg, beaten
1/2 Cup soy milk (or other non-dairy milk of your choice)
1/2 Cup frozen blueberries

Directions
1. Mix all dry ingredients until incorporated.  Transfer to stand mixer and add butter.  Mix on low setting with paddle attachment until crumbs are the size of peas.
2. Add egg and soy milk and mix on low until combined.  Dough will not form into one ball, but should clump up somewhat.
3. Take bowl off stand mixer and fold in blueberries.
4. Transfer dough onto gluten free-floured surface.  Form dough ball and then pat down until about 1/4-1/2 inch thick (more or less depending on how you like your scones).
5. Cut the dough into about 8 wedges and transfer to lightly-greased baking sheet or scone pan.
6. Place in oven and cook for approximately 20 minutes at 350 degrees.

Optional: Before putting scones in oven, beat one egg with a couple tablespoons of water and use pastry brush to coat tops of scones.  Sprinkle with additional cinnamon sugar.

Vegan Coconut Cupcakes

This yummy vegan recipe was taken from natural-foods chef Bethenny Frankel, but with a few variations by Kitchen Kelly.  The coconut extract is essential, so try and add it if you can!

Ingredients:

1/2 cup almond milk
3/4 cup raw sugar
3/4 teaspoon coconut extract
3/4 teaspoon vanilla extract
1 1/4 cup oat flour
1 1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup canola oil

Directions:
1. Preheat oven to 350 degrees. Line cupcake pan with 12 liners.
2.Combine all dry ingredients in one large bowl.  Mix wet ingredients together in another smaller bowl.  Pour smaller bowl contents into the dry ingredients and mix together just until combined.
3. Use 1/3 cup measuring cup to portion out mixture into cupcake pan.
4. Bake in oven for 20 minutes, or until tops of cupcakes are firm.

Cherry Chocolate Valentine Ice Cream

This recipe is clearly not vegan, but it is gluten free.  My next endeavor is to make soy or coconut ice cream, so stay tuned!

Ingredients

• 3 cups heavy cream
• 3 cups whole milk
• 1 cup white sugar
• 1 (10 ounce) jar maraschino cherries, with juice
• 8 egg yolks
• 2 teaspoons almond extract
• 12 ounces bittersweet chocolate, chopped

Directions

1. Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2. Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F. It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
3. Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

Raspberry Tiramisu Cupcakes with Amaretto Sauce

Vegan Raspberry Tiramisu Cupcake

This recipe is from Chef Chloe's blog.  She is an award-winning vegan chef and this particular recipe won her Cupcake Wars!  Although it seems rather long and involved, the cupcakes were really a breeze to make.  I have made some variations to her icing, as her ingredients listed on her website came up short. The cake recipe is actually a very good basic, vegan recipe that can be used for just about anything.

Ingredients

• 1 ½ cup flour
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup coconut milk (or any non-dairy milk)
• ½ cup canola oil
• 2 teaspoons pure vanilla extract
• 2 tablespoons apple cider vinegar

*Soaking Liquid

• 1/3 cup amaretto liquor
• 1 tablespoon instant espresso powder
• *Raspberry Sauce
• 1 cup raspberries (fresh or frozen)
• ½ cup agave nectar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon cinnamon
• dash of salt

*Frosting

• 1 tablespoon instant espresso powder
• 2 tablespoons amaretto liquor
• 1 tablespoon pure vanilla extract
• 3/4 cup non-hydrogenated shortening or margarine
• 3 cups organic confectioners sugar
• 2 tablespoons water

*Garnish (optional)

• 12 fresh raspberries
• ½ cup raw cacao nibs or ground bittersweet chocolate

Directions

    *Cupcakes

1. Preheat over to 350.
2. Sift or whisk together flour, sugar, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vanilla, and vinegar. Combine the wet and dry mixtures and whisk until thoroughly mixed. Distribute batter into lined cupcake baking pan, and bake for 15-20 minutes.
   *Soaking Liquid
3. Combine amaretto and espresso powder and set aside.
   *Raspberry Sauce
4. In small saucepan, cook raspberries and agave on medium heat on raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove pot from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.
   *Frosting
5. Combine espresso powder, amaretto, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Beat shortening in large bowl with an electric mixer for about 1 minute, then add confectioner's sugar. Add the espresso mixture to the frosting a little at a time as you beat it. If it is too dry, add 1 tablespoon of water at a time until desired buttercream consistency is achieved, about 5 minutes.
   *Assembly
6. Using a spoon, cut out a small hole from the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hole of the cupcake, layer approximately 2 teaspoons of cacao, 1 teaspoon of soaking liquid, 1 tablespoon of raspberry sauce, and piped frosting on top. Garnish with a raspberry and cinnamon. Enjoy!