Tag: blueberry

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

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Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!
Chocolate Blueberry Shake

Chocolate Blueberry Shake

I hope you guys all had a great weekend! We were lucky that our friend committed to a 6-hour drive through Washington DC traffic to come see us for a couple of days. This meant that we got to go out for delicious food and play board games. Josh and I basically decided last night that we need a week of cleaner eating after all the rich meals we had this weekend. This is one that Josh regularly makes, and it is great. It is very few ingredients, healthful, and will boost your energy. It is a solid choice for a Monday breakfast, or really for any time of the day.

Chocolate Blueberry Shake

June 26, 2017
: 4
: 2 min
: 3 min
: 5 min

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Ingredients
  • 2 cups chocolate soy milk - we used Silk
  • 1.5 cups blueberries (frozen are fine)
  • 1/2 tsp flaxseeds
  • 2 tbsp organic or natural peanut butter
Directions
  • Step 1 Put all the ingredients in your blender and mix it up!
  • Step 2 Feel free to top it with more blueberries.
  • Step 3 You can keep some in the fridge over night, if you see some of the oil beginning to separate, it is just the peanut butter!
Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

For some odd reason this week I have felt as if every day is Friday. Friday of course means that it is close to the weekend and everyone deserves desserts on the weekend, therefore I have an excuse to start baking. Today’s recipe comes from the wonderful blog my name is yeh by Molly Yeh. I have been a bit lazy lately with coming up with my own recipes and therefore have been checking out other peoples and some of them have turned out pretty swell. This is one of them.

Last night, on our weekly Wegmans run (my favorite grocery store in the world) I knew that I wanted to make these mini cheesecakes. I asked the hubs what kind of topping he would like for it and he said blueberry, and I thought that was a solid choice.

Mini Blueberry Cheesecakes

June 14, 2017
: 24 Cheesecakes
: 20 min
: 45 min
: 1 hr 5 min

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Ingredients
  • 18 large rectangles (that is, 36 squares, or 2 full pouches, or just under 10 oz) of graham crackers- I used Kinnikinnick’s Gluten Free Sm’moreables Graham Style Crackers
  • a good pinch of kosher salt
  • 10 tb unsalted butter, melted
  • filling:
  • 1/4 c flour- I used cup4cup
  • 1 c sugar
  • 1 tsp kosher salt
  • 1/2 c shredded parmesan
  • 30 oz whole milk ricotta
  • zest of one lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 large eggs
  • 1 c jam- I used blueberry preserve
Directions
  • Step 1 Preheat your oven to 375F and line 2 muffin tins.
  • Step 2 In your food processor, blend the crackers
  • Step 3 Add the butter (make sure it is melted) into the food processor until you get a good crumble.
  • Step 4 With a spoon, spoon in the filling and make your crust.
  • Step 5 Set the cupcake tins in the fridge while you make your filling.
  • Step 6 Again use your processor- I washed mine out before doing this but it is not a big deal. Add the parmesan, salt, flour, and sugar. Blend.
  • Step 7 Add the ricotta, lemon juice, lemon zest, and extracts. Process this.
  • Step 8 Drop the eggs in one at a time while the processor is running, do this until you get it nice and smooth.
  • Step 9 Remove your tins from the fridge and spoonful your filling into the cupcakes, not all the way to the top- we want to leave a bit of room.
  • Step 10 Place in the oven for 20 minutes.
  • Step 11 Remove from oven- let them cool for 45 minutes on the counter.
  • Step 12 Spoon your jam on and place in the fridge for 1-2 hours or overnight.
  • Step 13 Enjoy!

Blueberry Pancakes (and blueberry compote)

Blueberry Pancakes (and blueberry compote)

Weekend mornings call for something special and I always think pancakes are special. It is a great way to have carb and fruit all in one delicious package.

If you want to have a quick breakfast, then the best gluten free pancake mix I have found is Bob’s Red Mill. It is easily accessible in most grocery stores in Canada and in the USA. The back of the package gives the ingredients list and while they give a basic pancake recipe, they are missing two key ingredients.

 

Blueberry Pancakes (and blueberry compote)

June 14, 2017
: 4
: 5 min
: 15 min
: 20 min

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Ingredients
  • 1 1/2 cups of pancake mix
  • 1 cup milk (I use 1%)
  • 2 eggs
  • blueberries
  • 2 tbsp melted butter
  • sugar (if making compote)
  • maple syrup (if desired)
  • Now the additional ingredients:
  • 1 tbsp vanilla extract
  • cinnamon
Directions
  • Step 1 If you are going to make the compote, in a sauce pan, take 1 tbsp of sugar, put in enough water just to cover your berries and toss in your berries. I used about 3/4 of a cup of blueberries. Put on high heat and allow the compote to boil down until it creates a berry syrup and almost a jam like substance for the berries. Once it reaches this consistency, remove from heat until ready to use.
  • Step 2 ​Method for pancakes:
  • Step 3 ​Mix all of the wet ingredients in a bowl. Once mixed well, add the pancake mix.
  • Step 4 Mix together well until the batter is smooth. Once the batter is smooth, add the vanilla and cinnamon.
  • Step 5 In a pan, you can either heat up butter or use vegetable oil (I always prefer butter) and use a ladle or spoon to place the batter in the pan. Add the blueberries to the pancake and allow to cook all the way through. Once your pancakes are done, if you have made the compote, you can place it on top and serve. Remember, you can do this and use maple syrup- we did this and we loved it.
  • Step 6 Enjoy!