banana berry scones

Amys Gluten Free Pantry

Okay, admittedly I’m on a bit of a scone kick. I can’t help myself with my recent discovery of Lucy’s amazing almond flour and all the fresh, organic berries Southern California has to offer.

A note about Lucy’s and other small businesses. No, it won’t arrive two days later by drone, but you can be happy you are patronizing a small business. The flour is extremely well processed and is lighter and rises better than anything else I’ve found out there. Thanks to my friend Erika for introducing me to it. Incidentally, after a phone call to place my order, I got my delivery three days later.

These freeze beautifully, but like most baked goods, are best five minutes out of the oven. Slather with butter or jam, or just eat on their own for a quick and easy breakfast or a nutritious afternoon snack.

Prep time: 10 minutes
Total time: 30 minutes
Yield: 15 muffins
Special equipment: ice cream scooper and parchment paper (if desired)

4 c. almond flour
1 1/2 tsp. baking soda
3/4 tsp. salt
3 eggs (I use 3 extra large or 4 large)
1/3 c. agave, honey or maple syrup
1 large, very ripe banana, mashed
1/3 c. fresh blueberries
1/3 c. fresh raspberries
1/3 c. fresh strawberries, trimmed and sliced into pieces the size of blueberries

  1. Preheat oven to 350 degrees.
  2. Mix almond flour, baking soda and salt together.
  3. In a separate bowl, whisk eggs and agave until thoroughly combined.
  4. Add wet ingredients to dry and mix.
  5. Add mashed banana and mix.
  6. Fold fresh berries into batter by hand until combined.
  7. With ice cream scooper, place scoop onto parchment paper lined (or oiled) baking sheets.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.

Posted in bread + biscuits, breakfast, snacks + treats | Tagged , , , | 2 Comments

chicken breakfast sausage

Amys Gluten Free Pantry

Trying to find chicken breakfast sausage without nightshades (paprika) has proven to be impossible. I’m glad really, because making these myself is quite easy, thanks to my neighborhood butcher who grinds organic, boneless, skinless chicken thighs for me. The flavor of thighs is far superior to white meat and has nearly enough fat to yield a flavorful sausage. Don’t use breast meat – it’s just too lean and dry.

You can use fresh sage if you’ve got it. The ratio of dried to fresh herbs is about 1:3. One teaspoon of dried sage equals one tablespoon of fresh.

I make a double recipe on the weekends and freeze these patties for use during the week. Using an ice cream scoop produces a perfect patty – just don’t fill it all the way. A scant scoop is just right. These patties make great sliders too, using gluten-free buns sliced down to a smaller size. My kids also like to wrap them in a lettuce leaf with mayo, mustard and onion for an after school lunch. For breakfast, lunch or dinner, these little sausages are a healthy, tasty and quick addition to my pantry.

Prep time: 10 minutes
Total time: 30 minutes
Yield: 10 sausages
Special equipment:  ice cream scooper optional

1 lb. ground chicken thighs
2 T finely minced yellow onion
1 scallion finely diced
1 medium clove garlic, minced
1 1/2 T extra virgin olive oil
1 1/2 T maple syrup or honey
1 tsp. ground sage
3/4 tsp. salt
1/4 tsp. freshly ground pepper

1 T olive oil

  1. Add first nine ingredients to a bowl and mix thoroughly until well combined.
  2. Heat a heavy bottomed pan (cast iron works great) to medium heat and add 1 T olive oil.
  3. Scantly fill an ice cream scooper and place contents into hot pan and smooth top with a spatula, flattening slightly. Don’t crowd pan. Cook patties over medium heat for 3-5 minutes per side, depending on thickness.
  4. Remove to paper towels to drain.
  5. Cool completely to refrigerate or freeze.

Posted in breakfast, chicken, poultry | Tagged , , , , | Leave a comment

cheddar dill biscuits

Amys Gluten Free Pantry

Adapted from Jodi Bager and Jenny Lass‘ wonderful grain-free gourmet cookbook, these biscuits are a wonderful gluten-free, no-grain option that will melt in your mouth. The onion and cheese provide just the right amount of savory – so delicious. If you make them ahead of time, pop them in the toaster oven for a minute to crisp them up before serving.

They freeze really well too, so make a bunch and watch your almond flour disappear.

Prep time: 10 minutes
Total time: 25 minutes
Yield: 9 biscuits
Special equipment: ice cream scooper and parchment paper

3 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
2 oz sharp cheddar cheese, grated
1/2 yellow onion, finely chopped
1 tsp. dill (dried or fresh)
3 eggs
4 T plain Greek yogurt

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine flour, baking soda, salt, cheese, onion and dill.
  3. In a separate bowl, whisk eggs and yogurt together.
  4. Add wet ingredients to dry and stir until thoroughly combined.
  5. Using an ice cream scooper, place level scoops of dough onto lined baking sheet, pressing down slightly to flatten with the palm of your hand.
  6. Bake for 15 minutes until nicely browned.

Posted in bread + biscuits | Tagged , , , | Leave a comment

almond butter cookies

Amys Gluten Free Pantry

My friend Nili introduced me to these cookies yesterday. Got to love a neighbor who drops by with goodies! They are incredibly moist and chewy and would be a good base for a variety of different iterations – white chocolate, dried cranberries or cherries…

After all the treats from the holidays, I like this recipe because it’s not terribly sweet. In fact, one of the aspects I appreciate about baking is the ability to control the amount of sweetener I use. The original recipe calls for maple syrup. I personally do better with agave, but honey would work beautifully as well.

A sort of take on the Witches Hats, they have only a few ingredients, which if you’re gluten-free, you’re sure to have on hand. The recipe below is doubled, yielding around 40 cookies, which is a standard recipe if using a mini ice cream scooper for portions. They freeze well, so doubling the recipe just makes sense. Enjoy!

Prep time: 10 minutes
Total time: 22 minutes
Yield: About 40 cookies
Special equipment: mini ice cream scoop

1 16 oz jar salted almond butter (2 cups) chunky or creamy
2/3 c. agave nectar (or maple syrup or honey)
2 eggs
2 tsp. vanilla extract
1 tsp. baking soda
1 tsp. salt
1 1/2 c. semi-sweet chocolate chips (Trader Joe’s are GFCF)
1 c. almonds, pecans or walnuts optional

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat almond butter until it has incorporated with the oil in the jar. Add agave, eggs, vanilla, baking soda and salt and beat until smooth.
  3. Add chocolate chips and mix until just combined.
  4. Scoop dough into balls using a mini ice cream scoop and drop onto greased cookie sheets.
  5. Bake for 10-12 minutes. Cool for five minutes then transfer to wire rack to cool completely.

Posted in desserts, snacks + treats | Tagged , , , | Leave a comment

white chocolate cherry bark

Amys Gluten Free Pantry

White chocolate, dried cherries and salted pecans are a great combination for the holidays. Coconut adds another bit of depth. Remember, any kind of chocolate, even the stuff that isn’t really chocolate (like “white” chocolate) is better with salt, hence the salted nuts. I also tried this recipe with orange infused cranberries and walnuts which was also quite good. The point of making a recipe like this is to experiment. I think pistachios would be great here too – be creative with the flavors and make it your own. This makes a lovely holiday gift for friends and neighbors, but keep some for yourself.

Prep time: 25 minutes
Total time: 3 hours, 25 minutes including time for chilling
Special equipment: 9″ x 13″ glass casserole pan and offset spatula

1 10 oz. package white chocolate chips (I get mine at Trader Joe’s)
1/4 c. chopped dried cherries
1/4 c. shaved coconut
1/2 c. chopped salted pecans

  1. Fill the bottom of a medium sauce pan an inch deep with water and bring to a simmer. Pour the white chocolate into a heatproof bowl and set over the simmering saucepan. Stir with a spatula until melted and smooth, about 5 minutes.
  2. Pour chocolate into casserole dish, smoothing evenly with offset spatula.
  3. Sprinkle cherries, coconut and pecans atop, pressing them into the chocolate with a wide spatula.
  4. Refrigerate for 3 hours.
  5. To dislodge, remove from fridge and let sit for 5-10 minutes. Wedge a metal spatula or flexible knife into the corner to lift the bark. Break into pieces with your hands.

Posted in desserts, holidays + special events | Leave a comment