Remarkably good raspberry scones

The last time I had a scone, I could still eat wheat flour, butter, cream, all those things that pretty much define a scone. I figured that my scone-eating days were gone forever, but some tweaks to a recipe I found online here (http://eagleloftkitchen.blogspot.com/2009/09/blackberry-scones.html) proved me wrong. These are disappearing faster than I can make them. In fact, I mixed up about 10 cups of the dry ingredients to save time, now that the black raspberry bush in our backyard is ramping up production. My daughter had never been willing to taste a raspberry until she tried these scones. They are so good fresh from the oven that sometimes I make half a recipe so that we don't have to eat any "cold" scones later.

Mix:
1 cup brown rice flour
1/2 cup teff flour
1/2 cup tapioca flour
3/4 tsp xanthan gum
1/2 tsp salt

Use a beater or fork to cut in shortening, until the mixture is crumbly:
1/2 cup Earth Balance shortening (not buttery sticks, but shortening)

Mix in:
1/3 cup maple syrup
1/2 cup soy milk
2 tsp vanilla

Gently fold in:
1 heaping cup raspberries (I have mostly used the frozen red raspberries from Trader Joe's, but fresh are great too)

Bake at 425 for about 15 minutes.

Munchy Breakfast Munchkins

There were creative differences about whether to call these Breakfast Munchkins or Breakfast Munchies. So, we compromised on Munchy Breakfast Munchkins. But, we might change the name if we all think of something better. Someone here is very angry about our compromise. Any ideas out there?

Anyway, these are nice light maple-flavored muffins, full of fiber and protein! Enjoy!

Combine:
1 cup all-purpose rice flour blend
1/4 cup soy flour
1/4 cup buckwheat flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt

Cut in 1/4 cup shortening, until the mixture resembles crumbs.

Add 1 Tbsp ground flaxseed + 3 Tbsp water (let sit a few minutes first)
1/2 cup soy milk
1/2 cup maple syrup

Bake at 400 for 18 to 20 minutes in greased muffin tins (shorter for mini muffin tins)

Tastes-like-gingerbread Teff Muffins

I take it as a sign of success when the gluten-free kid is indifferent about a food, and the allergy-free kid asks for seconds and thirds, as happened with these muffins. I could only try a nibble, since the cinnamon adds too much salicylate for me, but I was told that they taste like gingerbread.

Mix:
1/2 cup brown sugar
1 1/2 cups teff flour
1/2 cup arrowroot starch (available at a well-stocked Indian grocery; you could probably use tapioca starch if it's easier to find)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

Add:
2 Tbsp ground flaxseed plus 6 Tbsp water (let it sit for a few minutes first)
1/2 cup vegetable oil (eg, canola)
3/4 cup water or soy milk

Bake at 400 for 25 min in greased muffin tins.

Teff Gingerbread

This makes a nice gingerbread, not too sweet.
Note: This one is definitely not low-salicylate due to the spices.

Mix:
2 cups teff flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp salt
1/2 tsp cloves

Add:
1/2 cup brown sugar
4 Tbsp melted butter
1 cup soy milk
1 Tbsp ground flaxseed + 3 Tbsp water (let it sit for a few minutes first)

Bake in an 8 x 8 pan at 450 for 20 to 25 minutes.

You CAN have cookies for breakfast!

Here's a recipe we created after fooling around with a honey millet muffin recipe...We call it Maple Millet Breakfast Cookies (MMBC). The great thing about making breakfast cookies instead of muffins is that cookie sheets are a lot easier to clean than muffin pans.

Mix:
1 cup all-purpose rice flour
3/4 cup sorghum flour
3/4 cup millet flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Add:
1/2 cup maple syrup
3 Tbsp melted margarine
1 or 2 Tbsp flaxseed in 3 Tbsp water (let it sit for a few minutes)
3/4 cup soy milk (may need a bit more, depending on how dry the dough is--start with 1/2 cup and add more as needed, to make a dough that is slightly wetter than your typical cookie dough, but less wet than a typical muffin batter)

Divide into 12 parts, and drop each on a cookie sheet a few inches apart. Bake 375 for about 15-20 minutes.

Nutri-Buns

This is a quick bread that's even quicker if you make a mix ahead of time. It has a mild nutty flavor from the buckwheat and flax. My allergy-free daughter loves it with Nutella. I usually use mini-loaf pans, but you can also use muffin tins or regular loaf pans.

For the mix:
3 cups all-purpose rice flour mix
1 cup buckwheat flour
1 tsp salt
8 tsp baking powder (ie, 2 Tbsp plus 2 tsp)

For each mini-loaf, combine:
1/2 cup mix
1 1/2 tsp maple syrup
1 Tbsp melted shortening/margarine
1 tsp flax plus 1 Tbsp water (mix and let sit for a few minutes)
enough soy milk to make a soft dough

Bake at 375 for about 20 minutes.

Teff banana bread

This is our adaptation of the old classic.

Mix dry ingredients:
1 cup all-purpose flour (see previous post on how to make that)
3/4 cup teff flour
1 1/4 tsp baking powder
1/2 tsp baking soda

Cream together:
2/3 cup sugar (we like the tan sugar crystals from Trader Joes)
1/3 cup shortening (we use Fleischman's low-sodium, which is dairy-free)
Mix in 2 Tbsp soy milk (or you can use cow's milk or rice milk)

Mix in 2 "eggs", which can be real eggs, but we use:
2 Tbsp ground flaxseed mixed with 6 Tbsp water, let this sit for a few minutes before adding to sugar/shortening mixture

Add flour mixture and about 1 1/4 cup mashed very ripe bananas to the dry ingredients, and mix until smooth.

Bake at 350 for about 1 hour in a 8x4 loaf pan, or put into smaller pans and bake for a shorter time.

A few notes on cost...
Trader Joe's sells the ground flaxseed from Bob's Red Mill for less than most other stores. For bananas, I buy the over-ripe bananas in a big bag from the clearance rack of our local produce market, and then I mash them all up and freeze in ziploc bags, 1 1/4 cup per bag. I'm still working on a good low-cost source of teff flour...