Carrot Cake Scones

Sweet carrot cake is completely justifiable for breakfast or brunch when it comes in the form of a scone. If you don’t love walnuts or raisins, swap them with other nuts and dried fruit or omit them completely – these are an easy baked good that is open to interpretation. These are perfect for cool mornings with a cup of Pear-Ginger-Orange Tea.

carrot-cake-scones

Carrot Cake Scones

 

For the scones:
3/4 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons xanthan gum
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea or Himalayan salt
6 tablespoons coconut oil, softened, but not melted
1/2 cup grated carrots
1/3 cup toasted walnut pieces
1/3 cup raisins
1 teaspoon (5mL) cider vinegar
1/3 cup (80mL) nondairy milk

For the glaze:
1 cup (240mL) icing sugar
1 teaspoon (5mL) vanilla extract
1 to 2 teaspoons (5 to 10mL) nondairy milk

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the scones, put the sorghum flour, millet flour, tapioca flour, sugar, baking powder, cinnamon, xanthan gum, ginger, cardamom, nutmeg, and salt in a large bowl. Whisk well to combine.

Using a pastry cutter or two knives, cut in the coconut oil until it is mixed in with the flour mixture and about the size of peas. Stir in the carrots, walnuts, and raisins. Add the cider vinegar to the nondairy milk. Drizzle in the nondairy milk mixture, 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 6 triangles. Pull the triangles apart slightly.

Bake for 13 to 16 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 vanilla extract. Add in just enough nondairy milk for a drizzly consistency. Drizzle over the cooled scones.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

A bright mixture of late winter fruits and veggies, combined with salted pistachios and dried cranberries deliver a bounty of textures. The vinaigrette ups the ante with a infusion of flavor: bitter tahini, sweet maple, tangy vinegar, and fruity olive oil. I used a Premium White Balsamic Vinegar and Coratina Extra Virgin Olive Oil from Della Terra, and local dark maple syrup.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette

For the salad:
4 handfuls of baby kale, chopped
2 large carrots, peeled and thinly sliced into medallions
1 large tart-sweet apple (such as Mutsu), thinly sliced into 1-inch pieces
1/3 cup (80mL) dried cranberries
1/3 cup (80mL) roasted and salted pistachios, coarsely chopped

For the vinaigrette:
3 tablespoons (45mL) medium extra-virgin olive oil
3 tablespoons (45mL) white balsamic vinegar
1 tablespoon (15mL) dark maple syrup
2 teaspoons (10mL) tahini
1/2 teaspoon (3mL) fresh ginger juice
Fine sea or Himalayan salt to taste

Put the kale, carrots, apples, cranberries, and pistachios in a medium bowl. Mix to combine. For the olive oil, balsamic vinegar, maple syrup, tahini, ginger juice, and a pinch of salt in a small jar. Shake until emulsified. Taste for seasonings, adding salt if needed. Pour the mixture onto the kale mixture. Toss to combine. Serve immediately.

Carrot, Kale and Apple Salad with Maple-Tahini Vinaigrette2

Maple Roasted Carrots with Dillon’s Bitter Orange

This recipe features Dillon’s Small Batch Distillers, a local small batch distillery producing vodka, gin, rye, whiskey, and bitters. Dillon’s is pretty great, especially for those with celiac disease who are wary about using alcohol that is derived from wheat or barley. This is because it uses distilled Niagara grapes to make their vodka and gin–the former being the base of their fruit/herb/floral-infused bitters. Just step away from the rye and whiskey. But drinks aside, bitters are great for cooking and baking, too.

Maple Roasted Carrots with Bitter Orange

Maple Roasted Carrots with Bitter Orange

2 pounds (908g) carrots, peeled and cut into sticks
2 tablespoons (30mL) mild extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground black pepper
2 tablespoons (30mL) pure maple syrup
20 dashes Dillon’s Bitter Orange
Flat leaf parsley, to garnish

Preheat the oven to 425°F. Toss the carrots with the olive oil, then spread in a single layer on a baking sheet. Sprinkle with salt and pepper. Bake for 15 minutes.

Whisk together the maple syrup and Bitter Orange. Drizzle the mixture over the par-baked carrots, mixing to combine. Return to the oven and bake for 15 to 20 minutes, until tender and starting to caramelize. Sprinkle with parsley. Serve warm.

Maple Roasted Carrots with Bitter Orange 2