Maple Bacon & Apricot Gluten Free Scones

A few years ago I found a recipe in the magazine Real Simple for a quick appetizer that was simple, different and delicious. A dried apricot and a piece of fresh sage were wrapped in half of a piece of turkey bacon and baked until the bacon was crisp.Then when they are hot, brushed with maple syrup just before serving. A lot of flavors that surprisingly go great together.  When I was thinking of making scones the other  day I wanted something savory so I took the same ingredients and added them to the package of gluten free scone mix. I was pleasantly surprised, the results were exactly what I was looking for. The sage tastes like Fall and the dried apricots and maple syrup add just enough sweetness to balance the smokey bacon. Perfect for a quick breakfast or a snack. In each bite you get lots of different flavors that make for a tasty treat!

Recipe:

1 Package Gluten Free Scone Mix

1/2 Cup diced dried apricots

4 Slices bacon, cooked and crumbled

2 Tablespoons fresh sage, minced 

2 Tablespoons maple syrup

Prepare scones according to package directions, then add the rest of the ingredients and mix until combined.  Dump batter out onto a counter and form into a circle 1" thick. Use a 2" biscuit cutter to form about 9 scones.  Reshaping dough as you need.

Brush with egg wash if desired (1 egg beaten with 1 tablespoon of milk).

Bake according to package directions.

For more delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Zucchini Lemon Fritters

I have been going a little zucchini crazy lately, with so much of it available at the markets and my friends giving me some from their gardens I have a lot to use up. This is a great recipe for an appetizer that is perfect to start a summer dinner or as a light lunch. It was originally found in the Martha Stewart Magazine and I have been making it for years. The lemon and garlic with the zucchini is delicious and the fritter is very light and fresh tasting. I added lemon thyme to the original recipe to give it a different twist but if you only have parsley that works as well. Add a squeeze of lemon for serving and you will be very happy! 

Bubbling away in the pan!

Finished on the plate and ready to eat.

For this and many other gluten free recipes visit:www.glutenfreebakingmixes.com

Zucchini Carrot Muffins; Gluten Free

I make a lot of muffins for many reasons but especially because they are a great on-the-go snack.  On busy mornings if there is time for nothing else a muffin will at least get the day started on a healthy note, and will be filling since most of my recipes have nutritious ingredients packed in them. These muffins are perfect for this time of the year since zucchini is still abundant and the carrots at the farmer's markets are tender and delicious. Since they are so flavorful you will think of  them as a treat instead of a healthy muffin.

Notice the flecks of zucchini and carrot in the muffins

Recipe:

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup oatmeal

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups shredded zucchini

1 cup shredded carrot

1/2 cup applesauce 

2 extra-large eggs

1/2 cup vegetable oil

1/2 cup milk

In a large bowl mix the gluten free baking mix, oatmeal, sugar,salt, baking powder, and cinnamon.  In another bowl combine the rest of the ingredients.  Add the wet ingredients to the dry and combine just until mixed.  Divide among 18 muffin tins that have been sprayed with cooking spray.  Bake 18-22 minutes at 350 degrees. Sprinkle some cinnamon sugar over muffins prior to baking for added flavor and crunch.

For more recipes like this visit:www.glutenfreebakingmixes.com

Gluten Free Skillet Peach Cake

This easy peach cake goes together very easily and makes for a rustic presentation when you use a cast iron skillet. The dessert is equal part cake and topping so it's nicely balanced. You get a bite of the moist cake, sweet peaches and crunchy topping in every mouthful. I make this cake when the peaches are fresh at the farm stand and are especially juicy and sweet.  It is perfect for summer outdoor parties because you can take it and serve it right from the skillet.

Recipe:

4 tablespoons unsalted butter

1/4 cup sugar

1 extra-large egg, room temperature

3/4 cup All-Purpose Gluten Free Baking Mix

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

3 ripe peaches peeled and sliced tossed with 1/4 teaspoon fresh lemon juice

Preheat oven to 350 degrees, spray a heavy 8-inch skillet with non-stick cooking spray.

Mix butter and sugar in a large bowl, beat in egg. Combine dry ingredients and add to the mixture alternating with the milk. Pour batter into the skillet and arrange the peach slices over the top in any pattern you like. 

Bake for 30 minutes then sprinkle the topping over the peaches and continue baking 10 more minutes until nicely browned. 

Topping: 

1/2 cup sugar

1/3 cup gluten free oatmeal

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

4 tablespoons unsalted butter

Mix in a small bowl with your fingers until crumbly.

Gluten Free Lemon Blueberry Cupcakes with Lemon Vanilla Frosting

My daughter has been visiting cupcake trucks near where she works in the past few weeks and has been bring me samples of her favorites.  I loved some of them and others not so much. Recently she brought me a blueberry lemon one that I found dry and bland.  It inspired me to experiment making cupcakes using fresh blueberries and lemons with gluten free baking mixes. The results were really good. I began with the vanilla cake mix and added fresh lemon juice and berries.  The frosting was also simple using the vanilla mix made following the lemon version directions. The fresh lemon juice makes all the difference giving a nice brightness to the sweet cake taste and blueberries have that sweet tart flavor that is so delicious with lemon frosting.

I was also happy that the cost of these were a fraction of the truck cupcakes with out a lot of work!

I did go out and buy a cake decorating set for $10 to make the topping "fancy" but they will taste just as good if you simple spread the frosting on the cupcake. The simple blueberry on top makes a nice touch.

Recipe: 

1 Package Gluten Free Vanilla Cake Mix

1 Cup Milk

1/4 Cup Lemon Juice

Jest of one lemon

1/4 Cup vegetable oil

3/4 Cup fresh or frozen blueberries

In a large bowl mix the milk, lemon juice and zest and let sit for 5 minutes. Add the oil and the cake mix and blend until smooth, adding a little more lemon juice if too thick, batter should be pourable. Add the blueberries and stir until just combined.

Divide among 24 mini muffin tins lined with papers.  Bake 25-30 minutes until lightly browned on top.

Let cool on wire racks for 25 minutes then remove and cool completely.

Frost with the Gluten Free Vanilla Frosting Mix using the directions for the lemon variation.

Top with a fresh blueberry if desired.

No Sugar Gluten Free Blueberry Muffins

I have been blueberry picking a few times now over the summer and it has been fun making all my favorite blueberry recipes into gluten free baked goods. Recently I was looking through and old cookbook: "Jane Brody's Good Food Book, Living The High Carbohydrate Way" and came across a recipe for sugarless blueberry muffins that I have never tried before. I made them gluten free by substituting the flour with a gluten free all-purpose baking mix, otherwise I followed the recipe exactly. I was really impressed with the results. As you can see they are bursting with berries and have a natural sweet taste from the orange juice.  I was also happy to calculate the calories in the muffin and figured out each one has only 150 calories for a  good size muffin.  Compared to the calories in a Dunkin Donut blueberry muffin with 460 calories and the reduce fat version with 410 for a similar size blueberry muffin. Even if you want a little extra sweetness with this muffin a tablespoon of regular jam is about 50 calories and this still keeps the calorie count at a reasonable level. So give them a try and enjoy a guilt free snack, that is also tasty.

For more blueberry recipes and other gluten free baked goods visit:www.glutenfreebakingmixes.com

Blueberry Coffee Crumb Cake-Gluten Free

Blueberry Season is a great time to get out some of those old recipes that have been handed down for a few generations and try a new twist to make them even better. I find that the basics are already there, and with a few minor changes most of my old recipes can become new favorites.  This is a recipe my Husband's Aunt Betty gave me when we were first married.  It has lots of blueberries and the crust is delicious.  I made it gluten free by using a convenient baking mix and eliminated some of the butter in the topping, otherwise left it alone. It's still great for breakfast with a cup of coffee and also my kids love it with a big glass of milk!

For the recipe go to:http://www.mdillon.applybuilder.com/blueberry-coffee-crumb-ca.html