Gluten Free Blueberry Scones

I took the day off work to sleep off this cold or flu or whatever it is dragging my butt down today. After almost an entire day on the couch watching back to back episodes of NCIS and compulsively checking Facebook for activity I got an uncontrollable craving for Scones.

I couldn't find a recipe that was free of all the things I needed it to be (wheat, eggs, dairy, nuts, potato flour or starch) so I pulled up a few and used them to come up with my own. I don't consider myself a baker and GF baking without eggs is very hit or miss for me so I am amazed at how well they turned out!

Servings: 12
Prep time: 20 mins
Cook time: 20 mins
Category: Breakfast
Ingredients
3 cups Gluten Free flour blend
1 1/2 tbsp baking powder
1 tbsp arrowroot starch
1/2 cup sugar
1 egg or egg replacer, i use ground flaxseed in hot water
1/2 cup coconut oil
1/2 cup maple syrup, warm
1 tbsp vanilla extract
1/2-1 cup warm water
2 small flats blueberries
cinnamon/sugar blend
Notes / Directions
Preheat oven to 350

Combine dry ingredients in a large bowl

Slowly add melted coconut oil, stirring continuously

Add remaining ingredients except water & stir

Add water 1/4 cup at a time until a firm dough forms

Remove 1/2 of the dough & form into a ball (be careful not to overwork dough)

Place on a cutting board & roll or flatten to 1 1/2 inch thick circle. Cut into 6 & arrange pieces on a baking sheet.
Repeat with remaining dough.

Brush with a little coconut oil & sprinkle with cinnamon sugar. Bake for 20 mins

Refrigerator Oats

Easy, healthy, no-cook breakfast or high energy snack!

Ingredients:

• 1/2 cup gluten free rolled oats
• 3/4 cup rice milk
• 1 scoop UltraMeal Vanilla Rice Protein (or 1/2 serving any vanilla protein powder)
• 1/2 cup diced apple
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• pinch sea salt

Combine all ingredients in a small bowl, cover & put in the refrigerator overnight. Sprinkle with chopped walnuts or pumpkin seeds before serving.

Pumpkin Biscuits

I started with the basic biscuit recipe on the package for Bob's Red Mill Biscuit Mix and added a few things. The insides stay moist so this would probably also work pretty well as muffins or a bread.

Ingredients:

• 1 1/2 cups Bob's Red Mill Gluten Free Biscuit Mix
• 1 cup canned or pureed pumpkin
• 1/4-1/2 cup rice milk or milk substitute
• 3 tbsp maple syrup
• 1 tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 1/4 tsp Galangal (opt.)
• handful of roasted pepitas

Preheat oven to 350. Combine biscuit mix with pumpkin until crumbly. Add rice milk a little at a time, stirring until the dough is smooth but firm. Stir in spices and maple syrup. Drop spoonfuls onto greased cookie sheet and top with a few pepitas. Bake 25-30 minutes.