Apple Raisin Scones with Maple Glaze

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Light, flaky scones with a double dose of apple and sweet raisins. These are also delicious without the glaze, and dipped into pure maple syrup for a sweet morning treat. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Here I’m highlighting their buckwheat flakes, a light flake similar to quick-cooking oats, with an earthy buckwheat taste and a lot of versatility.

Apple-Raisin Scones with Maple Glaze

Apple Raisin Scones with Maple Glaze

For the scones:

3/4 cup buckwheat flakes
3/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup millet flour
1/4 cup granulated sugar
1 1/4 teaspoons xanthan gum
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup vegan buttery spread, chilled
3/4 cup chopped apple pieces (about 1/2-inch squares)
1/3 cup raisins
1/4 to 1/3 cup unsweetened applesauce

For the glaze:
1 cup icing sugar, sifted
1 tablespoon pure maple syrup, preferably dark
1/4 teaspoon maple extract (optional)
1 to 2 teaspoons nondairy milk

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
To make the scones, put the buckwheat flakes, sorghum flour, tapioca starch, millet flour, sugar, xanthan gum, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Using a pastry cutter or two knives, cut in the vegan buttery spread until it is mixed in with the flour mixture and about the size of peas. Stir in the apples and the raisins. Drizzle in the applesauce, a little at a time, just until the dough comes together, using your hands to knead it together. Pat the mixture into to about 7-inches in diameter, then cut into 8 triangles. Pull the triangles apart slightly.

Bake for 15 to 18 minutes, until firm to the touch and just turning golden on the edges. Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
To make the glaze, put the icing sugar in a small bowl. Stir in the maple syrup and, if your maple syrup isn’t very strong, add the maple extract, too. Add in just enough nondairy milk for a drizzly consistency. Drizzle over the cooled scones.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

 

Green Garbanzo Bean Skillet

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A good olive oil makes all the difference in this simple green-hued skillet. If you can’t find green garbanzo beans, use chickpeas or edamame instead.

Green Garbanzo Bean Skillet

Green Garbanzo Bean Skillet

3 tablespoons (45mL) extra-virgin olive oil, plus more for finishing
1 1/2 cups (360mL)) finely chopped yellow bell pepper
1 cup (240mL) finely chopped yellow onion
1 cup (240mL) finely chopped celery
1 cup (240mL) chopped asparagus
2 cloves garlic
2 cups (480mL) packed baby spinach
1 1/2 cups (360mL) cooked green garbanzo beans
1/2 cup (120mL) sliced sundried tomatoes
1 teaspoon (5mL) dried oregano
A couple splashes white balsamic vinegar
Fine sea or Himalayan salt to taste
Red chili flakes, to taste

Heat the olive oil in a skillet over medium-high heat. Add the pepper, onion, and celery. Cook until softened, about 6 minutes. Add the asparagus and garlic. Cook for about 2 minutes, until the asparagus is tender.

Add the spinach, garbanzo beans, sundried tomatoes, and oregano. Stir to mix, cooking until the spinach is wilted. Add a few splashes of vinegar, cooking until evaporated, about 1 minute.

Season with salt and chile flakes to taste. Serve warm or at room temperature, tossing with additional olive oil before serving.

 

Lemon Zucchini Layer Cake with Strawberry Buttercream

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A gluten-free and vegan lemon-kissed moist, light zucchini cake, loaded with a rich strawberry buttercream. Summery and fresh, you can do double duty with the recipe and nix the frosting for a simple brunch cake that goes perfect with tea.

Gluten-Free Lemon Zucchini Layer Cake with Strawberry Buttercream2

Lemon Zucchini Layer Cake with Strawberry Buttercream

For the cake:
7/8 cup (210mL) unsweetened nondairy milk (see Notes)
2 tablespoons (30mL) cider vinegar
1 cup (240mL) granulated sugar
1/3 cup mild or medium extra-virgin olive oil
1/4 cup (60mL) dark brown sugar, packed
2 tablespoons (30mL) ground flaxseeds
2 teaspoons (10mL) vanilla extract
1 1/4 cups (300mL) sorghum flour
3/4 cup (180mL) millet flour
6 tablespoons (90mL) tapioca flour
1/4 cup (60mL) arrowroot flour
1 1/4 teaspoons (6mL) baking powder
1 1/4 teaspoons (6mL) xanthan gum
1 teaspoon (5mL) baking soda
3/4 teaspoon (4mL) salt
Zest of 1 large lemon
1 1/2 cups tightly packed grated zucchini, squeezed dry

For the buttercream:
1 cup (240mL) chopped strawberries
1 cup (240mL) vegan buttery spread, such as Earth Balance (see Notes)
3 1/2 cups (840mL) icing sugar, sifted
1 tablespoon (15mL) vanilla extract

To make the cake, preheat the oven to 350 degrees F. Lightly oil two 8-inch round baking pans, line them with parchment paper, and lightly oil the parchment paper.

Put the nondairy milk in a bowl or measuring cup. Add the cider vinegar and let stand until the mixture is curdled, about 3 minutes.

Put the sugar, oil, brown sugar, flaxseeds, vanilla extract, and curdled milk mixture in the bowl of a stand mixer or a large bowl. Turn the mixer or a hand-mixer on medium high speed and beat until well mixed and emulsified.

Put the sorghum flour, millet flour, tapioca flour, arrowroot flour, baking powder, xanthan gum, baking soda, and salt in a medium bowl. Whisk to combine. Stir in the lemon zest. Mix well.

Turn the mixer to low speed. Add the flour mixture, about a third at a time, beating after each addition, until well mixed. Turn off the mixer. Stir in the zucchini by hand.

Scrape the batter into the prepared pans using a spatula, smoothing evenly. Bake in the centre of the oven for 23 to 27 minutes, until a toothpick inserted in the centre of each cake comes out clean. The cakes will be golden brown, begin to pull away from the sides of the pans, and will spring back when lightly touched.

Let the cakes cool in the pans for 10 minutes. Carefully remove the cakes from the pans and put them on a cooling rack. Let cool to room temperature before frosting.

To make the frosting, put he strawberries in a small saucepan. Cook the strawberries on medium heat until softened, then mash to a puree. Turn heat to low, then continue to cook for about 20 minutes, stirring occasionally, until the mixture has reduced to about 1/3 cup (80mL). Let cool completely.

Put the vegan buttery spread in the stand mixer or large bowl. Using the stand mixer or hand mixer, beat on medium-high speed until the buttery spread is fluffy and smooth, about 3 minutes. Turn the mixer to low speed. Add 1 cup (240mL) of the icing sugar, 2 tablespoons of the strawberry puree, and the vanilla extract. Beat until well combined. Alternately add the remaining icing sugar and remaining strawberry puree, beating until smooth. Once the mixtures are both added, turn the mixer to high speed and beat until creamy and fluffy, about 4 to 5 minutes, adding a little extra icing sugar if needed.

To assemble the cake, carefully transfer one layer to a service dish. Spread a layer of frosting using a metal offset spatula over the top of the layer. Cover with the other layer, pressing down slightly. Spread the remaining frosting over the sides and top of the cake. Serve immediately let stand at room temperature or in the refrigerator before serving. Store leftovers at room temperature or in the refrigerator in a sealed container.

Notes: It’s best here to use a nondairy milk such as coconut milk beverage (in the carton) or almond milk, as they are fattier and richer, producing a more tender cake.

When measuring the flour, spoon the flour into the measuring cups, then level the top with a flat edge for optimal results.