GLUTEN FREE STRAWBERRY GOAT CHEESE SCONES adapted from this recipe from yummy supper.
These remind me of the really tasty scones I used to get at a little cafe in Boston when I worked in the Fort Point Channel – minus the gluten, cow’s milk, and loads of butter which I’m sure they were made of. Now that great organic strawberries are available, it’s the perfect time to savor their flavor and mixing in the goat cheese and coconut milk offers a little moister scone than you may be used to. Also, try this recipe with other berries throughout the summer.
I used pamela’s pancake and baking mix for this recipe (I use this flour as a special treat occasionally because of the price) but you could also substitute another flour blend or make one of you own. Here is great resource from Gluten Free Girl and the Chef for making your own Gluten Free flour mixes and another from Gluten Free Goddess.
2 cups pamelas pancake and baking mix
1 t. baking powder
1/4 c. sugar
1/4 c. honey
1/2 stick of melted butter
1/2 c. canned coconut milk
1/4 c. of goat cheese
zest of 1/2 lemon
1 cup of chopped strawberries
Set oven to 375 degrees.
Mix together the baking mix, baking powder and the sugar. In another bowl mix together the remaining ingredients except for the strawberries making sure the goat cheese is incorporated. Pour the flour mixture into the wet mixture and then fold in the strawberries.
Place small portions (roughly 2 tablespoons) on a baking sheet lightly coated with coconut oil, sprinkle lightly with sugar (optional) and bake for 10-12 minutes. This recipe makes about 25 mini scones.
We’re planning to make more of these yummy tostadas with homemade tortillas this Cinco de Mayo weekend. We recently bought a tortilla press and … IT IS FABULOUS … can’t believe I’ve waited this long! The kids all love to press them and especially these little mini ones. We use this recipe for homemade corn tortillas from Naturally Ella and they are ridiculously easy and taste SO fresh. For these mini tostadas I created a potato goat cheese topping but used her kale- cilantro chimichurri from this recipe for breakfast tacos, which are also so, so good!
Homemade corn tortillas (naturally ella) For these mini tostadas we just made the tortilla balls 1/4 to 1/2 the size of hers.
2 white potatoes sliced
2 small sweet potatoes sliced
1/2 onion chopped
2 cloves garlic chopped
olive oil for cooking potatoes
salt and pepper to taste
goat cheese for crumbling on top
microgreens (optional, only if you have them)
Saute potatoes until cooked with chopped onion and garlic in olive oil, season with salt and pepper to taste.
Place desired amount on warm tortillas and top with the chimichurri sauce from naturally ella (found above) and crumbled goat cheese, and micro greens, if you are using them.
Hope you enjoy a festive Cinco de Mayo weekend with your family !
I am posting a new favorite breakfast idea for a few dear friends that are taking processed foods out of their diets. The recipe link below is a basic chia seed pudding recipe that is great on its own and very satisfying, but can be enhanced in so many ways by adding one or more of the following ingredients…
avocado, dates, nuts, chopped fruit, shredded coconut, or cocoa powder
Chia Seed Pudding | Food and Wine | cooking note : I replaced raw honey for the agave nectar in this recipe.
Making almond milk | Oh She Glows | store bought almond milk can be used in the recipe above, but if you would like simplified ingredients this homemade version is the ticket.
Also, Bona Food Magazine has some super tasty unprocessed food ideas and their current issue has some great breakfast recipes. Take a look at their current issue here. Be sure to browse their past e-magazines for more healthy recipe ideas.
Below are images from a previous Issue of Bona Food Magazine with more great Breakfast recipes.
Hope you enjoy some of these refreshing ideas for starting your day and nourishing yourself and your family!!