Showing posts with label ratio rally. Show all posts
Showing posts with label ratio rally. Show all posts

Wednesday, May 4, 2011

Hazelnut Cream Scones with Blackberry Jam (g-free & vegan)



I had a bit of trouble with scones this month.  I've made plenty of biscuits, but never scones.  I've not eaten too many scones either, the only scones I remember eating are the orange cranberry scones at Starbucks (which are very delish).  After reading some history about scones, I wanted to make a simple scone with no added bits, no nuts, no fruit.  A more traditional scone.  Because, I was really interested in making jam (which I've never made before either). 




(beautiful logo designed by Anile Prakash)

The theme of this month's Ratio Rally was Scones - scroll down to the end of this post for a complete list of the offerings.  Lauren at Celiac Teen has done a bang-up job at hosting the whole event this month. 


EZ PZ, biscuits with a bit of sugar...

I made several version of scones that were just okay to awful, awful in the sense of very dry and crumbly (upon removing one batch from the oven, the whole thing fell to crumbs).  I did make a pretty good chocolate scone with dried cherries, but the texture was more like a brownie, which was yummy, but I just didn't like the sound of 'brownie scone'.  I almost gave up, except the blackberry jam was so fabulous! 

(By the way, these are a few pictures of my garden, Spring has finally appeared in the last few days.)

The garden's looking beautiful, but what's to be done about these darn scones?  In desperation, I tried the cream scone method, more liquid, more fat - could work.  Since I was trying to keep it vegan, I used coconut cream in place of the traditional heavy cream.  Finally!  The scones were fabulous, they smelled wonderful and were moist and flavorful and held together.  The hazelnut flour gives a subtle, sweet flavor which goes beautifully with the tartness of the blackberry jam.

In the end, the scones were very good, (definitely best the first day) but the jam was the luscious star of this combination.  I am planning my next batch of jam already.  And, I'm looking forward to trying some of the other gluten-free scones in the ratio rally.  My journey with scones had just began and there are untold mysteries in the baking of scones which still elude me. 

And, one of those mysteries (at least about these particular scones) is the ratio.  I know this recipe was developed for the 'Ratio Rally' - but to be honest, the ratio escaped me.  I think the ratio is close to 3-2-1 (flour, liquid, fat) - to get to this ratio, I counted the coconut cream as liquid, although it was in a solid form, more like a fat instead of a liquid.  Was this correct?  If anyone knows - please let me know! 

I shared a link to this recipe at Amy Greene's Slight Indulgent Tuesdays.

Hazelnut Cream Scones
2 tablespoon golden flax meal
4 tablespoon coconut milk

3 oz hazelnut flour (about 1/2 cup)
2 oz sweet sorghum flour (about 1/2 cup)
2 oz sweet rice flour (about 1/2 cup)
2 oz arrowroot flour (about 1/2 cup)
1/2 teaspoon sea salt
1 tablespoon baking powder
2 tablespoons coconut palm sugar (or brown sugar)
zest of 1 orange, very finely minced or use a microplane

2 oz cold earth balance buttery stick (4 tablespoons), cut into pieces

coconut cream from a 15 oz can full-fat coconut milk (just the solid part which sits on top when you open the can)

Preheat oven to 425 degrees.  Line a sheet tray with parchment paper.

Combine flax meal and coconut milk in a small bowl and mix to combine.  Let this sit for a few minutes to thicken.

Place all dry ingredients in the bowl of a food processor and pulse to combine.  With machine running, add pieces of the vegan butter one at a time.  The mixture should look a bit like sand at this point.  Add the coconut cream (just the solid part, do not add the liquid at the bottom of the can of coconut milk) and process until mixture starts coming away from the sides of the bowl.  If this does not happen in about 20 - 30 seconds or so, add a bit more sorghum flour.

Spoon dough out of the food processor onto the prepared sheet tray to form a circle about an inch thick.  I just use a spatula (and my fingers) to form the round shape about an inch thick.  With a very sharp pizza wheel (or knife), cut thru the dough from side to side,  making 8 wedges.  The wet dough will immediately come back together, but that's okay.  When baked, the scones will be scored and easier to pull or cut apart.  This dough is too wet to use a biscuit cutter.  You will end up with lovely soft sides, just crunchy on the top.  It seems most people like crunchy all around - I do not!  I'm all about the soft, moist, tender interior (well, there it is, now you know my big secret...). 




Blackberry Jam
4 pound blackberries (or a mix of blackberries, raspberries, blueberries), fresh or frozen
1 pound sugar
2 tablespoon bourbon
1 vanilla bean, split and scraped
juice of 2 small lemons (or 1 large lemon)
1 teaspoon butter

Place a small plate in the freezer.

Place everything in a large dutch oven or saucepan (not aluminum).  Bring slowly to a simmer, stirring with a wooden spoon.  You can smash the fruit against the side of the pan with the spoon - but there's really no need, all of the fruit will brake down.  Simmer for about 30 minutes.  If foam forms on the surface of the jam, skim it off.  After 30 minutes, the jam should have cooked down quiet a bit and be very thick and beautiful. 

Now, retrieve the small plate from the freezer (bet you were wondering about that!).  Use a small spoon to place a small amount of the jam on the plate.  Let sit for about 30 seconds, the jam will thicken on the cold plate - if this is the consistency you want for your jam - you are done.  If you'd like it thicker, simmer gently a few more minutes

Rinse your jars in very hot water (or run thru the dishwasher).  Spoon hot jam in the jars and place lid on (I use jars with rubber seals and clamps, see photo).  Because the jam is hot, this will make a pretty good seal.  However, this jam needs to be stored in the refrigerator. 

You'll notice that I did not strain the seeds out and blackberries do have rather a large amount of seeds - I've eaten lots of blackberries in my life and I like the seeds, they are an integral part of the blackberry experience.  You can smash up the fruit and strain before you start the cooking - entirely too much trouble for me.  If the seeds are going to bother you, try strawberries and raspberries for your jam. 

Amie of The Healthy Apple - http://thehealthyapple.com/2011/05/04/gluten-free-rice-crispy-scones/
Britt of GF in the City - http://www.gfinthecity.com/2011/05/gluten-free-ratio-rally-scones.html
Brooke of B & the Boy - http://bellwookie.blogspot.com/2011/05/coconut-scones.html
Caleigh of Gluten-Free[k] - http://gluten-freek.blogspot.com/2011/05/jam-on-top-or-cream-on-top.html
Caneel of Mama Me Gluten-Free - http://mamameglutenfree.blogspot.com/2011/05/savory-jalapeno-cheese-scones.html
Caroline of The G-Spot - http://thegspotrevolution.com/?p=3228
Charissa of Zest Bakery - http://www.zestbakery.com/ingredient/almond/amaretto-soaked-cherry-and-almond-scones/
Claire of Gluten Freedom - http://www.thisglutenfreelife.org/2011/05/ratio-rally-strawberry-banana-scones.html
Erin of the Sensitive Epicure - http://thesensitiveepicure.blogspot.com/2011/05/millet-scones-gfree-rally.html
Gretchen of Kumquat - http://kumquat-blog.blogspot.com/2011/05/gluten-free-ratio-rally-maple-oat-nut.html
Irvin of Eat the Love - http://www.eatthelove.com/2011/05/spotlight-on-savory-green-garlic-bacon-thyme-scones-with-white-pepper-maple-glaze-gluten-free-ratio-rally
Jeanette of Jeanette's Healthy Living - http://www.jeanetteshealthyliving.com/2011/05/glutendairyegg-free-coconut-pineapple.html
Jenn of Jenn Cuisine - http://jenncuisine.com/2011/05/banana-apple-and-currant-scones-gluten-free
Karen of Cooking Gluten-Free - http://cookingglutenfree.com/2011/05/gluten-free-ratio-rally-oat-scones-with-currants/
Kate of Katealice Cookbook - http://katealicecookbook.com/2011/05/04/cinnamon-fruit-scones/ 
Lauren of Celiac Teen - http://www.celiacteen.com/2011/scones-ratio-rally/
Lisa of Gluten-Free Canteen - http://glutenfreecanteen.com/2011/05/03/gf-ratio-rally-bisconies-actually/
Lisa of With Style and Grace - http://withstyle.me/2011/05/04/gf-lavender-earl-grey-lemon-scones
Marla of Family Fresh Cooking - http://www.familyfreshcooking.com/2011/05/02/avocado-scones-vegan-and-gluten-free-recipe/
Meaghan of Wicked Good Vegan - http://www.thewickedgoodvegan.com/2011/05/04/gf-scones/
Melanie of Mindful Food - http://mindfulfood.blogspot.com/2011/05/hazelnut-cream-scones-with-blackberry.html
Meredith of Gluten Free Betty - http://glutenfreebetty.blogspot.com/2011/05/cinnamon-raisin-scones-for-gluten-free.html

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Wednesday, April 6, 2011

almond joy gluten free muffins (vegan too!)


The more I learn about almond flour, the more there is to love.  Most importantly, it tastes sweet and rich.  The richness comes from the beautiful healthy oils of the almond and it's quite high in protein and fiber.  If you are interested in exploring almond flour further, check out Elana Amsterdam's web site (elanaspantry.com) or her book 'the Gluten-Free Almond Flour cookbook'.  She has a lot to say about it.

I was looking around web for ideas when I came across a recipe for Banana Bread with an Almond Joy Twist at mybakingaddiction.com.  I loved the idea of the Almond Joy combination (almonds, coconut, and chocolate) and thought it would be interesting to try with almond flour.  I took apart Jamie's recipe and put it back together, in the process removing the gluten and veganizing it (the bananas did not make the cut...). 

I was so fascinated last month reading the posts for the pancake ratio rally.  What a fun idea!  Because of my cookbook compulsion, I had purchased Michael Ruhlman's book (Ratio: The Simple Codes Behind the Craft of Everyday Cooking) when it was published...  but had not put it to use.  (note: see a link to this book in my I Love Cookbooks to the right...)

I got Ruhlman's book because I loved the idea of understanding the hidden mechanics underlying the process of how food happens.   However, all of his baking ratios are based on weight rather than volume measurements - this means using a scale to weigh the ingredients.  The idea of getting a scale and measuring by weight seemed unnecessarily complicated to me at the time. 

Then I'd gotten seriously side-tracked about a year ago when I had to start baking gluten-free, egg-free, and dairy-free because of David's newly discovered food sensitivities. 

Gluten-free baking has the best chance of success with a combination of flours & starches.  Different flours and starches having the same volume, may not have the same weight.  Because of moisture content and other factors, a specific weight in my kitchen may not be the same in yours - although the volume is the same.  I have had pretty good success baking gluten-free using the old measuring by volume - but now that I've gotten used to the scale - its seems easier then my Mother's way of measuring.  Plus fewer things to clean up.  The Gluten-Free Girl's says it all much better in her post 'why we don't use cups in our recipes'. 

 
(beautiful logo designed by Anile Prakash)

Welcome to the gluten free ratio rally, a monthly collaborative blog party!  To find all of the offerings in this month's collaboration focused on Quick Breads and Muffins - visit Silvana's Kitchen.

Please make a point of visiting all the g-free blogs participating in this month's Ratio Rally. You will no doubt make many new discoveries.  And also take time to visit  Silvana's Kitchen, who is our host this month - she has posted a round-up of the whole shee-bang.

Mrs. R of honey from flinty rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha Austin of gfmostlyvegetarian made Sweet Potato Breakfast Loaf
Amanda Schaefer of Gluten Free Maui made Classic Banana, Oat, Pecan Bread
Amie Valpone of  The Healthy Apple made Gluten-Free Agave Apricot Quick Bread
Britt Hodges of GF In The City made Date & Walnut Bread
Brooke Lippy of Bell Wookie made Double Chocolate Cherry Muffin
Caleigh of Gluten Free[k] made Cardamom Banana Bread
Caroline Karasik of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze
Claire Berman of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna Owens of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Erin Block of Mysteries Internal made Strawberry Yogurt Muffins
Erin Swing of The Sensitive Epicure made Chocolate Chip Walnut Muffins with Streusel
Flo of Makanaibio made 2 Recettes de Muffins ou de Gateau Rapides
Gretchen of kumquat made Gingerbread Fig Loaf
Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Karen Robertson of Cooking Gluten Free made Muffins
Kate Brabon of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins
Kate Chan of Gluten Free Gobsmacked made Mocha + Chocolate Chip Muffins/Quickbread
Lauren McMillan of Celiac Teen made Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Lisa of With Style and Grace made Rosemary Lemon Quick Bread
Marla Meridith of Family Fresh Cooking made Strawberry Snack Cakes
Mary Frances of Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Meaghan Cassidy of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread
Nannette Minley of Nannette Raw made Chai Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze
Silvana of Silvana's Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
Danna at Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Tara of A Baking Life made Carmelized Banana Bread with Pecan Streusel
Wendy Kirby of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie Abramson of Healthy Green Kitchen made Brown Butter Banana Bread


... back to the scale. 

Just a week before reading about the pancake rally, I had purchased an OXO scale because I wanted to try a recipe for gluten-free pizza crust which was in ounces.  See my lovely OXO scale above (note:  I read many many reviews of several different scales on amazon - the OXO had the best reviews and more of them). 

So, I was excited that the ratio rally was happening at the exact moment that I felt ready (emotionally ready and hardware ready).
Here’s the quick bread / muffin ratio from Ruhlman’s book  (2 parts flour, 2 parts liquid, 1 part egg, 1 part fat).  Which for my purposes here translates roughly to the following:

8 oz flour
4 oz sugar
1 teaspoon salt
2 teaspoon baking powder
8 oz milk
4 oz eggs (2 large)
4 oz butter, melted

So, here's my recipe for:

Almond Joy Muffins - gluten-free, sugar-free & vegan
(inspired by Jamie at mybakingaddiction.com)

Flax Meal Slurry (sub for 2 eggs):
4 tablespoons golden flax meal
6 tablespoons coconut milk

Dry Ingredients:
4 oz blanched almond flour (finely ground)
2 oz tapioca flour
2 oz quinoa flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda

Wet Ingredients:
4 oz coconut oil, melted (or olive oil)
4 oz agave
4 oz flax meal slurry    
1 teaspoon vanilla
8 oz coconut milk, warmed to room temperature
1 teaspoon apple cider vinegar

½ cup bittersweet chocolate, shaved (or dark chocolate chips)
½ cup unsweetened coconut
1/2 cup chopped sliced almonds

Preheat oven to 350 degrees.  Line a standard muffin tin with 12 muffin papers. 

Mix golden flax meal and 6 tablespoons coconut milk with a fork to make the slurry.  This mixture needs to sit for a few minutes to thicken.

Whisk together all dry ingredients in a medium sized bowl. 

In a larger bowl, combine oil (the coconut oil needs to be mostly liquid to measure - I just warm up the jar in the microwave) and agave with a whisk, add 4 oz of the flax meal slurry.  Add vanilla and coconut milk (the coconut oil will begin to solidify as it comes in contact with the cold coconut oil – it will work just fine as long as the clumps of coconut oil are small - to avoid this issue, warm the coconut milk slightly)  Add vinegar.  Whisk vigorously to blend the wet ingredients completely. 

Add the dry mixture to the wet mixture in 3 additions, mixing well after each.  Gently fold in chocolate chips, coconut, and almonds.

Do not let this batter sit around, the vinegar will immediately start to react with baking soda causing bubbles - which is exactly what you want, but you will want it to be in the oven as its doing so.

Distribute batter evenly among the 12 muffin cups (the cups will be full to the top - don't worry about that, the batter will rise a bit, but not much).  Bake about 30 minutes, rotating the pan halfway thru (in my oven, these muffins bake exactly 30 minutes).  Bake until muffins are deeply golden brown (almond flour batters brown beautifully!) and a toothpick comes out clean.  Allow to cool in the pan for 5 - 10 minutes before removing (carefully) to a wire rack to cool.




confession:  I originally intended this as a loaf, which I tried, but the high percentage of almond flour meant the cooked full-sized loaf was a bit fragile, especially warm - so the whole loaf fell apart!  We ate it anyway, just breaking off big chunks - because it was so good!  If you try this recipe as a loaf, be sure to let it cool, before attempting the de-pan maneuver.  If allowed to cool to room temperature, the coconut oil will hold the whole loaf together.  If you have mini-loaf pans, that would be fun also.

Options: 
- substitute butter (room temperature) for the coconut oil
- substitute 2 eggs for the flax meal slurry
- substitute any other non-dairy milk for the coconut milk (wouldn't almond milk be nice?)
- if you like the original idea of banana - substitute mashed banana for flax meal slurry
- for the tapioca flour, you can substitute arrowroot, cornstarch, or potato starch
- for the quinoa flour, substitute millet or sorghum flour
- substitute honey or maple syrup for the agave
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