Gluten Free Herb and Cheese Scones

Suddenly it is winter!  I have been so busy that fall went by in a blur, summer was going fine and then life just accelerated!  As a result I haven't posted in a while; but I have had this recipe ready, waiting for a cold winter day when a bowl of soup and a cheese scone are all you want.  The perfect thing when snow is falling or the wind is howling!
      I have been wondering what the difference is exactly between a biscuit and a scone.  After a bit of research I have discovered the difference is eggs.  Scones have them and biscuits don't.  A biscuit is simply flour, salt and baking powder with butter cut in and then milk mixed in; the result being soft and flakey with layers.  A scone, with the addition of the egg, becomes more crumbly and is better suited to having things like cheese, raisins or other fruit added to it.  Based on this I have decided that I like scones better!  But, if you want something to smother in gravy, then you had better go with a biscuit!


Gluten Free Herb and Cheese Scones

  • 2 1/4 cups Gluten Free Flour Blend
  • 1/3 cup ground flax
  • 1/2 tsp. sea salt
  • 1 Tbsp. GF baking powder
  • 1 tsp. Greek seasoning
  • 1/2 tsp. dried parsley
  • 1/2 cup butter, softened
  • 3/4 cup cheddar or marble cheese, grated
  • 1 cup buttermilk
  • 2 eggs, beaten
Mix dry ingredients, cut in butter.  Add cheese, buttermilk and beaten eggs to dry ingredients and stir until combined.  Turn into a greased, 8 inch round cake pan.  Bake in a preheated oven at 375 degrees for 35 minutes or until a toothpick inserted in the center comes out clean and top is golden brown.

Turn onto a wire rack to cool.  Cut into 6 or 8 wedges for serving.  Freeze extra in an air-tight container.

Gluten Free White Chocolate Chip Banana Muffins

This recipe takes banana muffins to a whole new level!  Even my daughter, who isn't a huge fan of muffins, had to admit they were good!
Basically there are two kinds of people; those who like muffins and those who don't.  I have been a muffin lover for a long time. When I began baking as a teenager muffins were my favourite thing to make because they were fast and easy and tasted great.  I guess everyone knew I liked muffins because one year for Christmas I received muffin recipe books from two separate people.
Now that I am eating gluten free my love of muffins has served me well since they make the transition fabulously!  
 

Gluten Free White Chocolate Chip Banana Muffins

  • 1 3/4 cup Gluten Free Flour Blend
  • 1/4 cup ground flax
  • 2 tsp. Baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup coconut oil (or unsalted butter)
  • 1/4 cup cane sugar (or 1/2 cup white sugar)
  • 2 eggs, at room temperature 
  • 1 tsp. Vanilla
  • 1 1/2 cups mashed ripe banana ( approx 3)
  • 1/4 cup milk
  • 3/4 cup white chocolate chips
In a small mixing bowl combine GF flour, flax, baking powder, baking soda and salt.  Set aside.  In a medium mixing bow beat together coconut oil and sugar, add eggs and vanilla and beat until thick.  Add mashed banana and milk and beat until combined. Add flour mixture and chocolate chips to liquid mixture and stir until just combined.  Fill greased muffin tins and bake for 20 minutes at 350 degrees until lightly browned.  Remove muffins from tins and cool on a wire rack.  Yield: 12 large muffins.

O Henry Squares

 

 By now my children know that I am very sneaky.  They are on the lookout for puréed lentils in soups and stews and they have resigned themselves to the fact that there is ground flax in almost everything.  I never waste an opportunity to add healthy foods to our diet and I believe that it can be done without compromising taste!

 
These gluten free, high protein, O Henry Squares are a great way to sneak some extra healthy ingredients and protein into a delicious chocolatey treat!  I took the basic recipe, used gluten free oats then added some ground flax for fibre, and hemp hearts and almond meal for protein.  I reduced the sugar and replaced the corn syrup with healthier real maple syrup and the result is very yummy!
 
Here in Canada it will soon be be back-to-school time and these O Henry Squares are perfect for the lunch box, as long as your school isn't nut free!

O Henry Squares

Gluten Free, High Protein 

  • 4 cups GF oatmeal
  • 1/4 cup ground flax
  • 1/4 cup hemp hearts
  • 1/4 cup almond meal
  • 1/2 tsp sea salt
  • 2/3 cup cane sugar
  • 1/2 tsp. GF Vanilla
  • 1/3 cup maple syrup
  • 3/4 cup butter, softened
Topping:
  • 2 1/4 cups (1 pkg.) chocolate chips
  • 2/3 cup smooth peanut butter(I use sugar free, salt free) 
In a large mixing bowl combine oatmeal, flax, hemp hearts, almond meal, salt and sugar.  Add vanilla, maple syrup and softened butter and mix with your hands until everything is well blended.  Spread onto a cookie sheet and pack down firmly.  Bake at 350 degrees for 12 minutes.  Cool.  In a medium saucepan combine chocolate chips and peanut butter stir and melt over medium heat.  Spread over cooled oatmeal. Cut into squares when completely cooled.