Friday, 10 July 2015

Gluten Free Cheddar & Jalapeno Scones

Cheesy Scones!

If you're in the mood for an afternoon snack, or a light breakfast, these scones are perfect. They have a nice light texture to them, and are similar to the last recipe I posted for Gluten Free Tea Biscuits, although these were inspired and adapted to gluten free from these Sun-dried Tomato and Cheddar Scones by Hilah at I LOVE her. She's creative, knowledgeable and funny. Check her out if you haven't yet, her Youtube Channel is just the best thing ever.

Back to the scones.  I've been on a jalapeno kick for months now, and instead of using sun-dried tomato and green onion, like Hilah did, I swapped in jalapenos.  And loved it.  If you don't love jalapenos, you can leave them out, or use sun-dried tomatoes like the original recipe.  Either way, I hope you try these and enjoy them  Let me know!

Gluten Free Cheddar and Jalapeno Scones

Cheesy Scones

gluten free cheddar scones
Prep Time:
Cook Time:


  • 210 grams gluten free flour blend
  • 1 teaspoon xanthan gum, if your mix doesn't include it
  • 2 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 3/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 57 grams butter, cubed and cold
  • 3/4 cups grated cheddar cheese
  • 1 jalapeno, seeded and minced
  • 2/3 cups buttermilk (I used almond milk + vinegar) + about 1 tbsp for brushing on top


  1. Preheat oven to 400
  2. In a large bowl, mix dry ingredients together.
  3. Cut in butter (with two knives, a fork, a pastry cutter, or your fingers), and then fold in cheese and jalapeno.
  4. Add milk and mix until it comes together in a ball.
  5. Turn out onto lightly floured counter and pat into a flat 8-inch disc (or roll it, your preference).
  6. Cut into 6 pieces, and lay each piece onto a baking tray lined with a silicone mat. Brush the tops with a bit of buttermilk and bake for about 25 minutes.

Adapted from

Monday, 6 July 2015

Fluffy Gluten Free Tea Biscuits

Fluffy Tea Biscuits

This is a recipe that I only created a month or two ago, but as soon as I did I wondered why I hadn't tried to before now. As a kid, I can remember having tea biscuits almost every Sunday night it seemed. My sister I would be fresh from bathing, into pajamas and watching tv and we'd hear the tell-tale sounds of measuring cups and two knives being arranged in the kitchen while my Dad gathered everything to make tea biscuits or bannock. How fun it was sitting around the kitchen table, eating tea biscuits, drinking tea, just hanging out as a family.

This recipe comes together pretty easily. Just mix the dry ingredients together. Add the cubed butter, and either use a pastry tool, two knives or a fork, even your hands to process the butter into smaller pieces and have them all coated with flour. Freezing the full amount of butter and then grating it in would also work well. You could try a food processor also. Once that step is done, stir the milk in, roll the dough out and cut out rounds. Bake for about 15 minutes. This is actually a pretty quick recipe too. Maybe 30-45 minutes from start to finish? Perfect for a Sunday night snack with some tea.

What foods bring childhood memories back for you?

Fluffy Gluten Free Tea Biscuits

Gluten Free Biscuits
The fluffiest gluten free biscuits
Yield: 8
Preparation time: 10min
Cook time: 15min


  • 300 grams gluten free flour mix
  • 1 teaspoon xanthan gum, if your mix doesn't include it
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoons salt
  • 70 g (5 Tbsp) butter, cold and cubed
  • 1 cup buttermilk*


      1. Preheat oven to 400 F (200 C)
      2. Mix dry ingredients together.
      3. Cut in butter with two knives, or a pastry tool. (I imagine a food processor would work too)
      4. Add buttermilk and stir together until combined.
      5. Roll dough to about an inch or so and cut out rounds. Place rounds onto silicone mat on cookie sheet.
      6. Bake 15 minutes or until light golden brown.
      7. Best within a day or two of baking.

    *or measure one tablespoon vinegar or lemon juice into a one cup measure then fill the rest of the way with milk. I use this method all the time with almond milk.

    Wednesday, 1 July 2015

    Strawberry Frozen Yogurt Popsicles

    Happy Canada Day!! 

    Today I have another pretty simple recipe. It involves really only 3 ingredients, if you use the rice syrup as a sweetener (or something different if you prefer, like honey or maple syrup or even white sugar). I left the strawberries unsweetened, as mine were pretty sweet anyway. I added one and a half tablespoons of rice syrup to the frozen yogurt layer, just to make it a little less sour (for the kids).

    My nieces and nephew were over this weekend and tried them despite my warnings that they were sour, and they loved them.

    Plus they look kind of festive for Canada Day and only take a few hours to freeze.

    My daughter mashed our strawberries with a potato masher but you could puree them if you want to in a blender or food processor.

    I love that this is an easy and fairly healthy treat for summer that only take 3 ingredients and no special tools if you choose to go by hand like we did. I hope you like it too.

    Have a great Canada Day!! If you're in the U.S. have a great July 4th on Saturday!

    Happy Summer!

    Strawberry & Frozen Yogurt Popsicle

     Strawberry & Frozen Yogurt Popsicle
    Yield: About 8-10
    Preparation time: 10min
    Freeze time: 2-3 hours


    • 1 pound strawberries, washed and hulled
    • 1 ½ cups plain greek yogurt, divided
    • 1 ½ tbsp rice syrup or other sweetener (optional)


        1. Mash the hulled strawberries (we used a potato masher, you could puree it also.
        2. Add half a cup of greek yogurt to the strawberries and set aside.
        3. Add the rice syrup or other sweetener to the other cup of greek yogurt.
        4. Pour into molds. I poured the yogurt in about a quarter of the way up the molds. Then I almost filled them with the strawberry mixture. To top it off, I added a bit more of the yogurt.
        5. Freeze for a couple of hours and then enjoy.
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