I am a book lover at heart. My favorite section, as you can imagine, is the cookbook corner. I could sit there for hours parusing through various vegetarian, raw, gluten-free, sugar-free or exotic cookbooks. You can usually find me sitting in the conveinietly located chair (they must know I am coming!) with a few relatively high stacks of books around my feet. I just love reading about new recipes and learning from other chefs. Through this method I had the treat of discovering a little cookbook treasure. I happened upon Leslie Hammond and Lynne Marie Rominger's book Allergy Proof Recipes For Kids. This little book is full of great simple and easy to follow recipes. It met my expectations by including ingredients that are inexpensive and easy to find. The photography was also very appealing and inspiring. I took this present to myself home and could not wait to try a few of the recipes! Well, today I have the results of one.
While I did alter it quite a bit, I still would like to give this cookbook a mention and credit it for the original thought behind my recipe today. So thank you Leslie and Lynne! :)
I choose to create Berry Scones. I am a fanatic tea drinker and scones fit well with my morning peppermint tea, so I had to try! It took two rounds to perfect this final recipe. I hope you find it easy to repeat and enjoy. :)
~makes about 8-10
1/4 c fine Sugar
1 c Applesauce
1 tbsp Ghee (can be found at Henry's, Jimbo's, Whole Foods and any other heath food store)
1 tsp Xanthan Gum
2 tsp Baking Powder
Dash of Salt
Dash of Cinnamon
1 tsp Vanilla
1 1/2 c Brown Rice Flour
1/2 c Arrowroot Starch or Tapioca Flour (I tried both and prefer the taste of Arrowroot, but both work well)
1/2 c Almond or Rice Milk
1 c frozen berries (Blueberries, Raspberries, Blackberries)
Raw Sugar to sprinkle
1/2 tbsp melted Ghee
To begin place all the ingredients except the Berries, Raw Sugar and extra Ghee, in a medium size bowl and mixed on low. It will become gooey, but that is just the effect of the Xanthan Gum. Take a rubber spatula and drop balls of the dough on a well greased baking sheet. They should not spread, but stay in a small textured ball. Now take the Berries one at a time and fold them into each scone, varying the Berries so there is a nice blend mixed in each of the scones. Brush the scones with the 1/2 tbsp of melted Ghee.
For a final flourish, sprinkle the scones with the raw sugar. Feel free to take a bow and then pop them into your oven at 375 degrees. Bake for 30 minutes (depends on your oven).
They should come out with a lovely golden finish. Cool and enjoy with your favorite cup of tea or coffee. :)