Muffins and breads – Sondi Bruner http://www.sondibruner.com freelance writer and holistic nutritionist Thu, 21 Sep 2017 13:00:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.11 Savory Pumpkin, Kale and Almond Scones (Gluten-Free + Vegan) http://www.sondibruner.com/2017/04/25/savory-pumpkin-kale-almond-scones-gluten-free-vegan/ http://www.sondibruner.com/2017/04/25/savory-pumpkin-kale-almond-scones-gluten-free-vegan/#comments Tue, 25 Apr 2017 13:00:55 +0000 http://www.sondibruner.com/?p=7091 It could be said that I have unusual tastes when it comes to food. In fact, it has been said. I don’t mean I’m the type of person who eats adventurously, like the people who will eat intestines and fried grasshoppers. I’m way too much of a scaredy-cat for that. But I am the gal […]

The post Savory Pumpkin, Kale and Almond Scones (Gluten-Free + Vegan) appeared first on Sondi Bruner.

]]>
Pumpkin Kale Scones

It could be said that I have unusual tastes when it comes to food.

In fact, it has been said.

I don’t mean I’m the type of person who eats adventurously, like the people who will eat intestines and fried grasshoppers. I’m way too much of a scaredy-cat for that. But I am the gal who makes curried granola and kale brownies and I would totally put sauerkraut in chia pudding. So if that makes me weird, then so be it.

Isn’t it the oddballs who end up being trendsetters anyway? When I was a kid, I began to spread peanut butter on apples and the whole family thought it was disgusting. But wouldn’t you know that soon enough, everyone started doing it and admitted it was delicious. (To be fair, I didn’t come up with the idea on my own. I read it in a Sweet Valley High book – it was Elizabeth’s midnight snack as she mulled over the tragedy of her stolen diary.)

Anyway, you might want to chalk this recipe up as one of my weird creations – and that’s your right. I’ll tell you though, these savory pumpkin, kale and almond scones are like having kale chips fused into your baked goods. Why not eat kale chips and scones at the same time? Especially when they’re gluten-free, vegan, fibre-rich and antioxidant-powered scones.

You can call it weird. I’ll just call it genius. You’re welcome.

Savory Pumpkin, Kale and Almond Scones (Gluten-Free + Vegan)
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free
Author:
Recipe type: Snack
Serves: 8
Ingredients
  • 1¼ cups lightly packed, finely chopped kale (I used 5 stems of lacinato kale)
  • 1 cup brown rice flour, plus 1-2 tbsp more as needed
  • ½ cup sorghum flour
  • ¼ cup millet flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup pumpkin puree
  • ⅓ cup olive oil
  • ¼ cup applesauce
  • ¼ cup almonds, roughly chopped
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Finely slice and chop your kale and put it in a vegetable steamer. Cook for 1-2 minutes until bright green. Set aside.
  3. Mix the flours, baking soda and salt in a large bowl.
  4. In a small bowl, mix the pumpkin puree, olive oil and applesauce.
  5. Pour the wet ingredients into the dry and mix until it's all incorporated into a smooth dough. Fold in the kale and almonds.
  6. If the dough is too sticky to handle, add another tbsp of flour - but don't add too much. Form the dough into a large ball.
  7. Line a baking sheet with parchment paper and sprinkle with brown rice flour.
  8. Pat the scone dough into a disk about 1 generous inch thick. Cut into 8 pieces, then separate them on the baking sheet.
  9. Bake for 18-20 minutes, until slightly firm and the edges begin to brown.

 

The post Savory Pumpkin, Kale and Almond Scones (Gluten-Free + Vegan) appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2017/04/25/savory-pumpkin-kale-almond-scones-gluten-free-vegan/feed/ 2
Double Chocolate Chip Muffins with Butternut Squash http://www.sondibruner.com/2017/02/14/double-chocolate-chip-muffins-butternut-squash/ http://www.sondibruner.com/2017/02/14/double-chocolate-chip-muffins-butternut-squash/#comments Tue, 14 Feb 2017 14:00:26 +0000 http://www.sondibruner.com/?p=7118 In January, I eliminated sugar for the month – even natural sweeteners like maple syrup, honey and coconut sugar. The combination of too much dark chocolate and umpteen impromptu baking sessions on weekday afternoons left me feeling like sugar had become more of a habit than a treat. So, my month of sugar-living began on January […]

The post Double Chocolate Chip Muffins with Butternut Squash appeared first on Sondi Bruner.

]]>
Gluten-Free Double Chocolate Chip Muffins

In January, I eliminated sugar for the month – even natural sweeteners like maple syrup, honey and coconut sugar. The combination of too much dark chocolate and umpteen impromptu baking sessions on weekday afternoons left me feeling like sugar had become more of a habit than a treat.

So, my month of sugar-living began on January 1. It was hard at first, because while I craved sweets to some extent it was more about the comfort and the pattern of hunkering down with a few squares of dark chocolate and Netflix. I found new habits to occupy my mind – I took up knitting again, read books and coloured in my grown-up colouring book.

By the time February 1 rolled around, I didn’t need a treat but I wanted to have some fun. And so I celebrated by cradling my mixing bowls and dusting off my baking pans to create a healthful, lightly sweetened treat using a winter favourite: butternut squash. That’s how these double chocolate chip muffins were born.

Winter squashes are plentiful at this time of year and are packed with the immune-boosting and anti-inflammatory nutrients we need right now, particularly if you have digestive issues. Of course, butternut squash is fabulous in soups, dips, salads, and if you’ve never tried it in smoothies or savory crumbles – well, you must. But it’s also incredibly delicious in baked goods while adding a boost of nutrients and fibre.

If you think butternut squash sounds kind of weird in a chocolate chip muffin, we’re all well accustomed to eating pumpkin pie, pumpkin muffins, pumpkin cookies, pumpkin scones and pumpkin spice lattes. So why should using butternut squash be strange?

It’s not. It’s freaking delicious.

Now, this muffin batter isn’t overly sweet on its own. There’s only 1/3 cup of coconut sugar in the entire recipe, which allows the chocolate-y flavour to shine through. The dairy-free chocolate chips add an extra pop of sweetness; feel free to toss in more than 1/2 cup as there can never be too many chocolate chips in a treat.

And that’s a fact.

Gluten-Free Double Chocolate Chip Muffins with Butternut Squash

4.5 from 2 reviews
Double Chocolate Chip Muffins with Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffin
Serves: 12 muffins
Ingredients
  • 1 cup brown rice flour
  • ½ cup soghum flour
  • ½ cup arrowroot flour
  • ½ cup cacao powder or cocoa powder
  • ⅓ cup coconut sugar
  • 2 tbsp ground flax seeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla powder (or 1 tsp vanilla extract)
  • 1 cup + 2 tbsp coconut milk
  • 1 cup butternut squash puree
  • ¼ cup coconut oil, melted
  • ½ cup dairy-free chocolate chips (heap the cup!)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flours, cacao, sugar, ground flax, baking powder, baking soda and vanilla powder.
  3. In a small bowl, blend the coconut milk, squash puree and coconut oil.
  4. Add the wet ingredients to the dry and stir until everything is incorporated. Fold in the chocolate chips.
  5. Line a 12-cup muffin tin with paper liners, or grease them well. Fill the cups with the muffin batter.
  6. Bake for 30-35 minutes, until a toothpick inserted comes out clean.

 

The post Double Chocolate Chip Muffins with Butternut Squash appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2017/02/14/double-chocolate-chip-muffins-butternut-squash/feed/ 6
Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan) http://www.sondibruner.com/2016/08/30/savory-green-bean-tomato-muffins-gluten-free-vegan/ http://www.sondibruner.com/2016/08/30/savory-green-bean-tomato-muffins-gluten-free-vegan/#comments Tue, 30 Aug 2016 21:46:52 +0000 http://www.sondibruner.com/?p=7040 Food gifts are the absolute best. I’d choose a handful of fresh herbs from your garden or a thoughtfully prepared gluten-free granola in a jar over a crisply-wrapped gizmo any day. This week, I found myself with a surplus of green beans. I was gifted a thick packet – along with a handful of cherry tomatoes […]

The post Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan) appeared first on Sondi Bruner.

]]>
Gluten-Free Green Bean and Tomato Muffins

Food gifts are the absolute best.

I’d choose a handful of fresh herbs from your garden or a thoughtfully prepared gluten-free granola in a jar over a crisply-wrapped gizmo any day.

This week, I found myself with a surplus of green beans. I was gifted a thick packet – along with a handful of cherry tomatoes – from my friend Melissa, and then the next day when I picked up our farm box there was another large bag of green beans and a pint of cherry tomatoes. Coincidence or fate?

Green beans are the kind of vegetable that people tend to eat on their own tossed with a simple sauce or dressing, or they’re thrown into a salad. Over burrito bowls at a local Mexican restaurant, we wondered if green beans could be delicious in a more ‘processed’ manner, like in pesto or hummus.

Temperatures dropped here over the weekend and whenever that happens during a hot summer my first inclination is to bake something. Instead of going the sweet route, I created a gluten-free and vegan green bean + tomato muffin to incorporate my fresh food gifts.

Even though these muffins are savory, there is a burst of sweet flavour from the candy-like cherry tomatoes. When you eat them warm from the oven, you can almost imagine yourself twisting a sun-drenched tomato from the vine and popping it directly into your mouth.

If you’re short on time, you could give the onions a quick saute for 5 minutes or so to soften them, instead of giving them the opportunity to caramelize on the stove. But really, what’s the rush? It’s still summer – for now, at least. So let those onions get golden.

Gluten-Free Green Bean + Tomato Muffins

Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan)
 
Prep time
Cook time
Total time
 
gluten-free, vegan, soy-free, egg-free, nut-free
Author:
Recipe type: Muffin
Serves: 8 muffins
Ingredients
  • ¾ cup chickpea flour
  • ¾ cup brown rice flour
  • ¼ cup tapioca flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup coconut oil, plus 1 tsp for browning onions
  • ¾ cup vegetable broth
  • ½ a medium-sized onion, diced small (about ¾ cup)
  • 12 green beans, chopped into ½ cm pieces (about ¾ cup)
  • 6 cherry tomatoes, halved or quartered (about ½ cup)
Instructions
  1. In a large bowl, mix the flours, baking powder, baking soda and salt.
  2. In a medium-sized pot, melt 1 tsp of coconut oil. Add the onions over medium to low heat and saute until they begin to get brown and golden, about 15-20 minutes. Add the green beans and let them cook for a minute or two to take the ‘raw’ edge off.
  3. Melt the coconut oil and broth together, then add to the dry ingredients. Stir well. Fold in the onions, green beans and tomatoes.
  4. Line a muffin tin with 8 liners. Fill the muffin cups, and pour water into the empty tins (this prevents them from burning with nothing in them)
  5. Bake for 30 minutes, until a toothpick inserted comes out clean.
  6. Allow to cool fully before storing.

 

The post Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan) appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2016/08/30/savory-green-bean-tomato-muffins-gluten-free-vegan/feed/ 3
Get Your Guide to Gluten-Free Flours http://www.sondibruner.com/2016/04/13/get-guide-gluten-free-flours/ Wed, 13 Apr 2016 13:00:39 +0000 http://www.sondibruner.com/?p=6908 The world of gluten-free flours is a fun one to explore. When I was a ‘regular’ baker, I used all-purpose flour and that’s about it. Now, I have more than half a dozen flours in my pantry I can use to play and create. There are a multitude of gluten-free flours you can use for baking […]

The post Get Your Guide to Gluten-Free Flours appeared first on Sondi Bruner.

]]>
Guide to Gluten-Free Flours

The world of gluten-free flours is a fun one to explore. When I was a ‘regular’ baker, I used all-purpose flour and that’s about it. Now, I have more than half a dozen flours in my pantry I can use to play and create.

There are a multitude of gluten-free flours you can use for baking and cooking. Hop on over and check it out, which can be irritating to the fervent bakers and liberating to those of us who passionately love treats but are impatiently inept.

In my latest column for Food Bloggers of Canada, I share my personal guide to using gluten-free flours. Hop on over and check it out!

 

The post Get Your Guide to Gluten-Free Flours appeared first on Sondi Bruner.

]]>
Gluten-Free Blueberry Sage Muffins http://www.sondibruner.com/2016/02/22/gluten-free-blueberry-sage-muffins/ Mon, 22 Feb 2016 14:00:58 +0000 http://www.sondibruner.com/?p=6831 I’ve said it before and I’ll say it again: I’m a terrible gardener. Like truly, truly awful. The only plants that survived my good intentions were sage and rosemary. I can take no credit for this – those plants just kept growing, no matter what I did or didn’t do. We live in Vancouver, BC […]

The post Gluten-Free Blueberry Sage Muffins appeared first on Sondi Bruner.

]]>
Gluten-Free Blueberry Sage Muffins

I’ve said it before and I’ll say it again: I’m a terrible gardener. Like truly, truly awful.

The only plants that survived my good intentions were sage and rosemary. I can take no credit for this – those plants just kept growing, no matter what I did or didn’t do.

We live in Vancouver, BC and it rains here a lot. A lot. In the winter months, we’re surrounded by a vast expanse of greyness and varying degrees of precipitation, from light drizzles to soul-drenching torrents. I’ve become so used to the rain that I never watered my sage or rosemary – always thrived hardily on their own.

Then we had a severe drought last summer and my last two surviving plants shriveled and died. Sob. Luckily, we have scads of dried sage since we couldn’t get through it fast enough while it was fresh. Thank you, dear sage plant, for still giving after you are gone.

Now, a sweet gluten-free blueberry and sage muffin might seem kinda weird, but stay with me. I was inspired to create these muffins after buying a delicious scone from a local gluten-free bakery. When I spied the scone through the display glass, my thought process went like this: Blueberry and sage? That’s weird and gross –> Wait, is it? Don’t be judge-y. I’m curious, let’s try it –> This is AMAZING.

Needless to say, it didn’t take me long to climb aboard the blueberry sage train, and I’m sure you won’t, either. I loved, loved, loved the hint of sage in these muffins – the sage isn’t overpowering, and it provides a boost of health benefits.

My husband can be a picky eater and isn’t always eager to try my wacky experiments. I asked him to try one of these muffins to gauge them on his ‘delicious to blech’ meter. His response?

“Well, I don’t dislike them, but I don’t like them either.”

So is that considered neutral?

Of course, if you are wary of the sage (don’t be!), you are free to leave it out and you’ll be left with delicious gluten-free blueberry muffins instead. It’s a win-win, right?

Gluten-Free Blueberry Sage Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 muffins
Ingredients
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ½ cup teff flour
  • ¼ cup arrowroot flour
  • 1 tbsp chia, ground
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp dried sage
  • ¾ cup applesauce
  • ⅓ cup coconut oil
  • ⅓ cup maple syrup
  • ¼ cup water
  • ¾ cup wild blueberries, frozen or fresh
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flours, chia, baking powder, baking soda and dried sage. If your sage is in larger pieces, crumble it with your fingers.
  3. In a small pot, gently melt the applesauce, coconut oil, maple syrup and water until combined. Mix into the dry ingredients. Fold in the blueberries.
  4. Line a muffin pan with 8 muffin cups, or grease them well. Fill the muffin cups with the batter and smooth the tops. Fill the empty muffin cups with water.
  5. Bake for 30 minutes.

 

The post Gluten-Free Blueberry Sage Muffins appeared first on Sondi Bruner.

]]>
Gluten-Free Carrot Bread http://www.sondibruner.com/2015/10/13/gluten-free-carrot-bread/ http://www.sondibruner.com/2015/10/13/gluten-free-carrot-bread/#comments Tue, 13 Oct 2015 14:00:11 +0000 http://www.sondibruner.com/?p=6634 When this gluten-free carrot bread came out of the oven, I thought it was a fail. It crumbled when I tried to cut it, and the flavour seemed lackluster. I put it in the fridge overnight and since I hate wasting food, I gave it another chance the next day. (Food waste is one of […]

The post Gluten-Free Carrot Bread appeared first on Sondi Bruner.

]]>
Vegan Carrot Bread

When this gluten-free carrot bread came out of the oven, I thought it was a fail. It crumbled when I tried to cut it, and the flavour seemed lackluster.

I put it in the fridge overnight and since I hate wasting food, I gave it another chance the next day. (Food waste is one of my biggest pet peeves; it’s right up there with people who despise avocados or talk loudly on cellphones while on public transit. Sorry, I don’t want to hear about your abscessed toe or the fight you had with your boss.)

Anyway, when I took the bread out of the fridge it sliced perfectly, and the more bites I took, I realized I judged this bread too quickly and too harshly. Sometimes I need to be more patient and kind, even to my baked goods.

This bread isn’t very sweet, which I appreciated – kind of like a faintly spiced carrot muffin, but in the best possible way. It’s wonderful when paired with nut butter, avocado, or even this creamy carrot spread or roasted red pepper dip. However, you can also swing it a little sweeter with jam or chocolate spread. And, if you want to further develop the flavour, add in some cinnamon and nutmeg, or create a savory profile with cumin and coriander, or fold in some chopped walnuts or hazelnuts.

If you make this carrot bread, the chilling process is essential. Stick it in the fridge, then chill out yourself while you’re at it. Go for a walk. Read a book. Have a chat. Watch a movie. Then eat bread!

Vegan Carrot Bread

Gluten-Free Carrot Bread
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, egg-free, nut-free, soy-free
Author:
Recipe type: Bread
Serves: 10-12 servings
Ingredients
  • 1 cup brown rice flour
  • ½ cup sorghum
  • ¼ cup arrowroot
  • Scant ⅓ cup coconut sugar
  • 1 tbsp ground chia
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ½ cup coconut oil
  • ¾ cup applesauce
  • 1⅓ cup grated carrot
  • 2 tbsp warm water
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the brown rice flour, sorghum, arrowroot, coconut sugar, chia, baking powder, baking soda, and salt.
  3. Add the coconut oil and applesauce, and work the coconut oil into the dry mixture. Fold in the grated carrot, then add the warm water. Ensure that everything is incorporated.
  4. Line a 8.5 x 4.5 inch loaf pan with parchment paper. Pour the batter into the pan and smooth the top.
  5. Bake for 45 minutes, until the top is lightly golden, the loaf springs back when lightly touched, and a toothpick inserted comes out clean.
  6. Cool the bread, then chill for at least a few hours until serving.

 

The post Gluten-Free Carrot Bread appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2015/10/13/gluten-free-carrot-bread/feed/ 1
Dukkah-Spiced Flatbread and a Giveaway http://www.sondibruner.com/2015/09/21/dukkah-spiced-flatbread-and-a-giveaway/ http://www.sondibruner.com/2015/09/21/dukkah-spiced-flatbread-and-a-giveaway/#comments Mon, 21 Sep 2015 14:00:19 +0000 http://www.sondibruner.com/?p=6566 My first introduction to dukkah was at a local restaurant and had the consistency of a paste, rather than the traditional dry blend of nuts and spices. I loved it so much I created my own version at home. Which I also loved. And have never made it since. Blame it on writing a food […]

The post Dukkah-Spiced Flatbread and a Giveaway appeared first on Sondi Bruner.

]]>
Gluten-free Dukkah Flatbread

My first introduction to dukkah was at a local restaurant and had the consistency of a paste, rather than the traditional dry blend of nuts and spices.

I loved it so much I created my own version at home. Which I also loved. And have never made it since.

Blame it on writing a food blog that impels me to constantly create new recipes. Or condemn me for laziness – I’ll let you choose. That’s why when Epicure got in touch with me to ask if I was interested in some new additions to my spice cabinet, I jumped on the Middle Eastern flavours.

This dukkah seasoning was easy to prepare and will work with whatever nut or seed you have in your pantry. I used sunflower seeds in my dukkah and loved it! It was warm and aromatic and just a little salty.

Dukkah is common served with olive oil and flatbread or crackers for dipping. Given how much I love gluten-free flatbreads, I thought I would make a dukkah-spiced flatbread for a 3-for-1 deal. The olive oil, the flatbread and the dukkah are all together in this super easy recipe.

Which begs the question: what do you dip your dukkah-spiced flatbread into? Hint: lentil dip, hummus, creamy carrot dip, roasted red pepper dip, or pate.

And now for the giveaway! Epicure is giving away their Dukkah Seasoning to three lucky winners. Leave a blog comment below for a chance to win. You have until Monday, September 28 to enter.

a Rafflecopter giveaway

Dukkah-Spiced Flatbread and a Giveaway
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, nut-free, five ingredients or less
Author:
Recipe type: Bread
Serves: Serves 6
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix the chickpea flour, water, olive oil, dukkah seasoning, and salt.
  3. Line a 9-inch pan with parchment paper, then pour the mixture into the pan. Sprinkle additional dukkah on top.
  4. Bake in the oven for 25 minutes. Cool, then cut into wedges and serve

The post Dukkah-Spiced Flatbread and a Giveaway appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2015/09/21/dukkah-spiced-flatbread-and-a-giveaway/feed/ 12
Maple Pumpkin Scones (Gluten-Free and Vegan) http://www.sondibruner.com/2015/03/10/maple-pumpkin-scones-gluten-free-and-vegan/ http://www.sondibruner.com/2015/03/10/maple-pumpkin-scones-gluten-free-and-vegan/#comments Tue, 10 Mar 2015 20:10:23 +0000 http://www.sondibruner.com/?p=6344 My husband came down with the cold at the end of January. And as many of you know, sometimes it’s hard to keep yourself away from the germs that permeate the house once a family member is infected. My immune system fought valiantly for two weeks, and then I had one of those semi-colds. Is […]

The post Maple Pumpkin Scones (Gluten-Free and Vegan) appeared first on Sondi Bruner.

]]>
Vegan Pumpkin Scones

My husband came down with the cold at the end of January. And as many of you know, sometimes it’s hard to keep yourself away from the germs that permeate the house once a family member is infected. My immune system fought valiantly for two weeks, and then I had one of those semi-colds.

Is a semi-cold a thing? If not, it is now.

My semi-cold consisted of a budding sore throat, gentle sinus pressure and sniffly nose – you know, the usual signals a cold is about to descend and ruin your life (sorry for the dramatics).

Except the cold never came – and I was stuck in some kind of un-cold purgatory where my symptoms neither exploded, nor disappeared. After several weeks of endless teas, ginger, lemon, raw honey, green juices, soups and rest, I seem to be outta the woods. Of course, now my hubby has contracted another cold and this time he sounds as if he’s hacking up a lung.

Nevertheless, over the weekend I wanted to break my tea/broth/boring fast with baking.

I’ve long been meaning to make a gluten-free and vegan pumpkin scone that mimics the one I used to buy from a coffee shop I shall not name (hint: it begins with an ‘S’ and rhymes with ‘warbucks’).

And oh, I’ve succeeded.

I realize this treat is a bit late in the season, as most of you were probably thinking about pumpkin throughout the fall and are now sick of it, or looking ahead to spring produce (hello rhubarb!). But perhaps you’ll make an exception for some warmly spiced, sweet but not too sweet, soft pumpkin scones?

I actually enjoyed these more the day after they were baked, so try to exercise some restraint if you can.

And here is a life-changing tip: to keep your baked goods fresh, put them in a container with one of those desiccant packs that come with supplements and some packaged foods. No more smushy, wet muffin tops! You can also use the desiccants to keep snacks like granola, crackers and roasted chickpeas crisp.

You can enjoy these scones plain, but I think a generous drizzle of maple syrup is a must.

Vegan Maple Pumpkin Scones

You see those cracks in the scones? Perfect for catching and soaking up the syrupness. Seriously. How can you not?

Maple Pumpkin Scones (Gluten-Free and Vegan)
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, egg-free, nut-free, vegan, refined sugar-free
Author:
Recipe type: Snack
Serves: 8
Ingredients
  • 1 cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup millet flour
  • 1 tbsp arrowroot flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • pinch of nutmeg
  • ¾ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the flours, baking powder, baking soda and spices.
  3. In a small pot on the stove, gently warm the pumpkin, maple syrup and coconut oil until melted and smooth.
  4. Pour the wet ingredients into the dry ingredients and stir well, making sure all of the ingredients are incorporated.
  5. Line a baking sheet with parchment paper or a silpat. Gather the dough into a large ball, then place it in the centre of the baking sheet. Gently pat the dough into a round disk about one-inch high.
  6. Cut the dough into eight pieces, then carefully separate them apart.
  7. Bake for 16-18 minutes.

The post Maple Pumpkin Scones (Gluten-Free and Vegan) appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2015/03/10/maple-pumpkin-scones-gluten-free-and-vegan/feed/ 3
Five Easy Gluten-Free Flatbread Recipes http://www.sondibruner.com/2014/11/07/five-easy-gluten-free-flatbread-recipes/ http://www.sondibruner.com/2014/11/07/five-easy-gluten-free-flatbread-recipes/#comments Fri, 07 Nov 2014 15:00:46 +0000 http://www.sondibruner.com/?p=6063 Plenty of folks who go gluten-free spend ages pining for bread. They stare longingly through bakery shop windows at golden, crusty loaves. They buy every gluten-free bread on the market, only to wind up disappointed and many dollars poorer. They meander around the kitchen in the morning, wondering what to eat if toast isn’t on […]

The post Five Easy Gluten-Free Flatbread Recipes appeared first on Sondi Bruner.

]]>
Plenty of folks who go gluten-free spend ages pining for bread. They stare longingly through bakery shop windows at golden, crusty loaves. They buy every gluten-free bread on the market, only to wind up disappointed and many dollars poorer. They meander around the kitchen in the morning, wondering what to eat if toast isn’t on the menu.

There’s no need to feel sad when flatbreads are in your life. They’re effortless, versatile, hearty and satisfying. You can use ’em as pizza crusts or sandwich bread. You can slice them into triangles and pair them with dips, or dunk them in soups and stews. You can drench them in batter to make French toast. Flatbreads can teach your children how to read. (Okay, maybe that last sentence isn’t true).

Here are a few of my favourite flatbread recipes to get your started.

Chickpea Flatbread

This is the basic recipe that breathes life into all other flatbread recipes. Keep it plain, or toss in a myriad of spices. It’s totally your call.

Chickpea Pancakes 020

Herbed Quinoa Flatbread

A high-protein, high-fibre, wonderfully chewy flatbread recipe that’s also loaded with minerals like iron, calcium and magnesium.

Quinoa Flatbread 3

Red Lentil and Carrot Flatbread

How ’bout some legumes with your flatbread? A pink-hued beauty with a delicate hint of cumin.

Red Lentil Flatbread 3

Mediterranean Millet Flatbread

This flatbread is almost like a meal with all of the flavourful veggies packed inside of it.

Millet Flatbread 1

Buckwheat Mushroom Flatbread

A dense and nutty flatbread scattered with sliced mushrooms. Mmm.

Buckwheat Flatbread 2

The post Five Easy Gluten-Free Flatbread Recipes appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2014/11/07/five-easy-gluten-free-flatbread-recipes/feed/ 2
Rosemary Raisin Mini Biscuits http://www.sondibruner.com/2014/06/02/rosemary-raisin-mini-biscuits/ http://www.sondibruner.com/2014/06/02/rosemary-raisin-mini-biscuits/#comments Mon, 02 Jun 2014 16:15:38 +0000 http://www.sondibruner.com/?p=5794 You can be high-class and eat these mini biscuits in two elegant bites. Or, you can simply cram them into your mouth whole. Can you guess which option I chose? (It’s the second one.) Rosemary Raisin Mini Biscuits   Print Prep time 10 mins Cook time 12 mins Total time 22 mins   gluten-free, grain-free, […]

The post Rosemary Raisin Mini Biscuits appeared first on Sondi Bruner.

]]>
Rosemary Biscuits 2

You can be high-class and eat these mini biscuits in two elegant bites.

Or, you can simply cram them into your mouth whole.

Can you guess which option I chose?

(It’s the second one.)

Rosemary Raisin Mini Biscuits
 
Prep time
Cook time
Total time
 
gluten-free, grain-free, dairy-free, vegan, soy-free, egg-free
Author:
Recipe type: Bread
Serves: 14
Ingredients
  • ¾ cup pumpkin seeds
  • ¾ cup almond flour
  • 2 tbsp coconut oil
  • ¼ cup almond milk (or any other non-dairy milk)
  • ¼ cup currants or raisins (if you're using raisins, I recommend chopping them into smaller pieces)
  • 2 tbsp chopped fresh rosemary
  • ¾ tsp baking powder
  • ¼ tsp Himalayan salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a high-speed blender, food processor or spice grinder, pulverize your pumpkin seeds into a fine meal.
  3. Dump the pumpkin seed flour into a bowl and add the almond flour, baking powder and salt.
  4. Work the coconut oil into the dough until it is crumbly, then add the almond milk and fresh rosemary. Mix well, then fold in the currants or raisins.
  5. Using a tablespoon or a small cookie scoop, measure the dough out onto a baking sheet lined with a silpat or parchment paper. Gently press down on the tops of the biscuits to flatten them a bit.
  6. Bake for 12 minutes, until the tops are firm and just golden.
  7. Makes 14-15 mini biscuits.

 

The post Rosemary Raisin Mini Biscuits appeared first on Sondi Bruner.

]]>
http://www.sondibruner.com/2014/06/02/rosemary-raisin-mini-biscuits/feed/ 4