Gluten-free, Dairy-free, and Egg-free Amaranth Scone Recipe

August 25th, 2010 yum Posted in Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Lowfat, Sorghum, Soy Free, Uncategorized, corn free, low-sugar 6 Comments »


I think we might have to rename the Book of Yum to “the Book of Amaranth” if I keep this up. I can’t help it. I’m eating amaranth every four days, thanks to this crazy allergen-free, gluten-free diet that I’m on. I’ve gone through phases. There was the amaranth banana muffin phase, the “amaranth gruel baked into a cracker phase, the amaranth soda bread phase, the amaranth pizza phase… but lately I’ve been bored with all of these. My food fantasies turned towards the sweet, and I started having visions of raisins and cinnamon sugar. Sorghum recipes go with cinnamon and sugar like jam goes on toast, so that has been easy. But the other day it occurred to me that perhaps the earthy flavor of amaranth might be coaxed into submission by the assertive flavors of cinnamon and raisin. In fact, amaranth might start to function like teff in my favorite gluten-free graham cracker recipe by Rebecca Reilly, adding depth and an almost graham flour flavor. So, I decided to try. I used my amaranth soda bread recipe as the jumping off point to create a healthy, low in fat and low in sugar scone that you can have for an everyday breakfast without an obscene sugar rush. And you know what? I liked it. I liked it a lot. Oh, and if you don’t want to bother with forming individual scones, you can also just make a cinnamon raisin soda bread round and cut it to serve. It isn’t quite as cute, but it tastes every bit as good. Tell me what you think, and about your experiments with amaranth. Let’s dish amaranth!

Gluten-free Vegan Amaranth Raisin Scone Recipe
Ingredients
1 cup raisins (i used jumbo assorted) soaked in warm water
2 tablespoons boiling water
3/4 teaspoon unbuffered vitamin C crystals
4 tablespoons coconut oil or other oil (grapeseed, canola, etc)
3/4 cup warm hemp milk (or other dairy-free milk)
2 tsp. vanilla
2 cup cups amaranth flour
1/2 cup sorghum flour
3/4 cup arrowroot starch
1/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon Penzey’s Baking Spice (or pumpkin pie blend, or cinnamon sugar)
2 teaspoons baking soda

Extra warm hemp milk (or other dairy-free milk) for basting
cinnamon sugar
Raw sugar

Directions
Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin. Also cover a baking sheet with parchment paper.

Put your raisins in a small bowl and pour warm or boiling water over them. Let sit.

Put your vitamin c in the boiling water. If it doesnt dissolve, whisk it in.

Combine amaranth flour, sorghum flour, arrowroot starch, brown sugar, salt, baking soda and baking spice in a large bowl. Drain your raisins and add them to the dry mix. Next, add your water with vitamin C, hemp or other dairy-free milk, vanilla, and oil, and stir with a big wooden spoon. Begin to fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high that doesn’t quite touch the edges. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges.

Remove dough round (along with parchment circle) from the cake pan and put on a cutting board. Use a damp or oiled bread knife to cut the round in half, then quarters, and finally into eighths as if you were cutting a pie. Use a thin spatula or pie server to remove the triangles of dough one by one and place them onto the cookie sheet’s parchment paper. Do not let their edges touch. Brush with warm hemp milk and sprinkle with cinnamon sugar and raw sugar. Pop in the oven. Lower oven temperature to 325 and bake for 45 minutes or until scone has a nice texture. (Depends on your preference; I like my amaranth a little over-baked so it is not gummy.)

Remove from oven and serve! Would be good with soy-free margarine, coconut ice cream, or cashew cream if you do nuts.

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Gluten free Vegetarian Chebe Recipes: Dairy free Cinnamon Chebe Pop Tart Recipe

May 1st, 2009 yum Posted in Chebe, Dairy Free, Dessert, Lowfat, Vegetarian, breakfast 1 Comment »

gfpoptart2I love Chebe’s dairy-free, gluten-free cinnamon mix for sweet and healthy pastries, but it had been a while since I made any. But then one day on Twitter, someone started talking about how they missed cinnamon sugar pop tarts. I like cinnamon sugar myself, especially on sweet treats like the Kinnikinnick gluten-free cinnamon sugar donuts. I had heard of people making pop tarts from Chebe mixes before, but never a cinnamon pop tart. I researched online and, inspired by various gluten recipes, came up with this healthy and dairy-free pop tart recipe. The cinnamon filling did ooze out a bit, as I hadn’t sealed it well enough, but even so, I was able to turn the tarts and coat them in the filling and ended up with a delicious treat. I gobbled down way more than my share, but the DH finished them off for me when he got home from work, pronouncing them chewy but yummy. I think a less health conscious version would be more crunchy- and I’ll try that next time and share the results. Hope you enjoy this new way to enjoy cinnamon Chebe- I know we did!

Here are my other Sweet Chebe Recipes:
Low-sugar Low-fat Gluten-free Cranberry Apple Turnover Recipe
Gluten-free Apple Turnover Recipe

And, here are my many SAVORY Recipes using Chebe:

Chebe Savory Recipes

Dairy Free Gluten Free Cinnamon Pecan Pop Tart Recipe
Ingredients
1 pkg. Chebe Cinnamon Mix
2 tbsp coconut oil, solidified
3 tbsp. applesauce
3 tbsp dairy-free milk (soy, rice, almond, etc.)
1 egg

Filling:
3 tablespoons earth balance margarine
1/3 cup organic sugar
1/3 cup brown sugar
1 tablespoon cinnamon

1/4 cup pecans, crumbled

Directions
Combined softened margarine, sugar and cinnamon in a bowl until you have a smooth, granular filling. Keep pecans ready nearby.

Combine Chebe and egg in a small-medium bowl and mix. Add coconut oil, applesauce and dairy free milk and fold together. Knead the ingredients together until you have a smooth ball.

Break off portions of dough to roll inside a gallon ziploc type bag. When you have a nice thin layer of dough, cut the sides of the bag and peel it back. Cut the dough into rectangles and put a tablespoon or less of the cinnamon sugar filling on one half, leaving plenty of room around for sealing the pastry. Sprinkle it with pecans. Try to reserve a little filling if necessary. Fold over half of the dough and gently seal the pastry together. Use a fork to create folds all around the edge. Gently remove and place on a large cookie sheet lined with aluminum foil. Slice open steam release bits on top of each pop tart to try and minimize

Bake at 375 for 10 minutes. Carefully turn with spatula and bake for another five minutes minutes. Turn one more time so that the butter and sugar that has come out from the pastries coats both sides. If by some chance they DON’T leak, baste with a little leftover filling mixture. Bake for a few more minutes on both sides and cool.

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