Friday, July 17, 2009

Gluten-Free Vegan Blueberry Quinoa Scones

Blueberries, Blueberries Blueberries.... yes I will find more enjoyable treats to eat more blueberries. I am a bakery-girl at heart. I grew up baking, starting at age 5, and then worked in bakeries all through high-school and college. I love to invent and try new things. Mostly I love to taste the result. As you can imagine, when I  self-diagnosed myself with a gluten- allergy and other food allergies.... it was a bit devastating to my baking utensils. But that didn't last for long.... I started being just as inventive before but found new flours and sweeteners and oils to do the job. This is an invention of it's own today, and it is vegan! That is wonderful to any one to can't eat eggs, milk, or gluten. Desirable? Yes, it is for the one who hasn't has a baked good in a long time. And it is just as good as eating the "norm". So don't sell yourself short and narrow your chances for being normal, you are just as blessed as everyone else in the world. You are MORE blessed because now you get to be conscious of what you are putting in your body. The body that God created for you to have and to take care off. Love yourself. Simply. Enjoy this recipe.... I know I will with a cup of tea and a friend. So make up a batch while the blueberries are ripe and try new fruits if you desire... be creative!

Quinoa Flour is a very nutritious flour to use in gluten-free baking and it is a great flour to substitute and work with. The flavor is unique and nutty; the texture is very work-able and serves as an equal substitute. It is a little bit more expensive, but is very usable so it will not go to waste. It is a balanced amino acid grain that 

1 cup of quinoa flour 
1/2 cup of sweet sorghum flour
1/2 cup of white rice flour
3 ts. of baking powder
1 ts. xanthan gum

1/2 cup of almond milk (or other non-dairy milk) with added with freshly squeezed lemon juice from 1/2 of a lemon + 1 ts. of apple cider vinegar Put these 3 liquids in a bowl by itself and let sit for 10 minutes for the milk to get a bit cultured and have a "buttermilk" affect.

1 1/2 cup of freshly picked and washed blueberries

Mix all the dry ingredients first and then add in the almond milk mixture. Mix till there is no flour spots and then add in the blueberries. 

Plop the batter in about 1/3 cup heaps on a baking sheet with parchment paper. Sprinkle some sucanat on top for some added sweetness and ...Bake at 425 degrees for 20 minutes. Make sure you let these guys cool a few minutes before you move them so that they don't crumble too much. Now most importantly, enjoy with a cup of tea for breakfast and get ready for a beautiful day.

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