1. Started and finished another GREAT season of Large Group Speech at NHS! Ten of 14 groups went to State contest after everyone did a FANTASTIC job at Districts, and five of the ten got overall I's at State, and again, everyone did such a great job! So proud of our high school students, and so happy to be a part of the next generation of Thespians at the school.
2. December happened. December gets more hectic every year. Holy Toledo.
3. I moved! Again! (25th time in 34 years...I might have a problem). Finally able to unpack all of my kitchen stuff.
4. January happened. January was also insane (see #1 for reasons why).
Sunday morning has become baking morning. I've also started my spring training for Market 2 Market (super cool running race in Iowa) so totally need to increase carbs, right? Also, scones are awesome and everyone should eat them every day.
This is another recipe I found on Pinterest and I didn't have to do any alterations, which is awesome. The original is from Sarah Bakes Gluten Free and she has awesome recipes!
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| Maple Oat Scones |
Maple Oat Scones (gluten free & vegan)
Ingredients:
Oat Scones
1 3/4 c, plus 2 T gluten free flour blend (I use Bob's Red Mill 1 for 1)
1/2 c certified gluten free quick oats (I use Bob's Red Mill)
1/3 c coconut sugar or brown sugar (I used brown sugar)
1 T baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 T vegan butter, chilled
2 T non-hydrogenated shortening
2 T coconut milk
1 tsp vinegar
Maple Glaze
1 c powdered sugar
2 T pure maple syrup
1 T coconut milk
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| Make sure your oats are gluten free. Quaker Oats are not. |
Directions:
1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
2. In large mixing bowl, sift together flour, oats, brown sugar, baking powder, baking soda, and salt. Add chilled shortening and vegan butter. Use pastry cutter (or fork, if you don't have one), cut in shortening and butter until small pieces remain.
3. Mix together coconut milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together. Be careful not to over mix.
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| Dough should be slightly sticky. |
4. On lightly floured surface, place dough. Gently pat into 8-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
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| Make sure your dusting flour is also gluten free |
5. Place scones on prepared baking sheet. Bake 16 minutes, until tops are golden brown. Remove from oven and cool slightly on cooling rack.
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| Parchment is key |
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| Golden-brown deliciousness |
4. To make maple glaze, mix together powdered sugar, maple syrup and coconut milk. Drizzle over cooled scones. Allow icing to set before serving.
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| I use unsweetened coconut milk as my milk substitute in everything and it works really well |
These were so good, you guys. Like ridiculously good. Like I had another one after lunch today for dessert. These may or may not make it through the week. The goal is always to make enough to get me through to at least Saturday so I make sure to eat. When you're in a low-FODMAP world, low blood sugar is a very dangerous thing.
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| #cyclONEnation with Fiestaware |
Two weeks ago I made double chocolate gluten free and vegan donuts and they were so good. They lasted the whole week only because I froze them and only took them out one at a time :) I know myself.
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| All you really need to know about me is that when I bake (or cook) I wear my Dancing Elvis's apron. And you should too. |
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