Browsing Tag

eats

Gluten-Free Cheese Scones

Ever since living in New Zealand I’ve been slightly obsessed with savory cheese scones. Unfortunately, most establishments in Canada fail to make them as good as in New Zealand. I particularly like the Allpress cafe ones. My attempt to recreate them a couple year ago was a success and this has been a go-to recipe ever since.

Gluten-Free Cheese Scones

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Prep Time 15

Cook Time 20

Servings 8

Ingredients

4 cups Gluten-free Flour
3 tsp Baking Power
1 cup Sharp Chedder grated
1/2 cup Vegan Butter cubed
2 cup Oat Milk
1 cup Spinach cooked and cooled
1/4 cup Cherry Tomatoes baked

Instructions

Place all the ingredients except the oat milk into a large bowl, mix well with a fork, and if needed rub out any large lumps using your hands (the less you touch the mix the better it will be).
Pour the oat milk into the dry mix and using a fork (prevents over mixing) mix together
When the dough is starting to come together, turn out onto a clean work surface and gently fold together, adding the occasional dribble of milk if required. Do not overwork.
Form the dough into a rectangle and cut into scones: 12-14 pieces (smaller pieces can be pushed together).
Place well apart on a greased oven tray and place on the top rack in a preheated oven at 375F. Bake for 20 minutes until golden.

Kale Pesto Sauce

If you’re searching for a new tasty kale recipe to test out look no further. This kale pesto sauce is cinch to make and is a nutritious topping for a variety of meals. For those of you who don’t know, Kale has a high concentration of Vitamins K, A and C, is full of antioxidants and contains no fat.

This not so traditional pesto sauce can be used in a pasta sauce, as a sandwich spread, or even as a marinade. Depending on your intention for the sauce, the amount of olive oil used can be scaled up. For instance, if used as a sandwich spread or marinade; about ¼ cup of olive oil will be needed. For flavoring pasta; 1/2 cup or more olive oil will be necessary to reach the desired consistency.

Kale Pesto Sauce

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Prep Time 15

Servings 6

Ingredients

5 cups Kale
2 cups Basil Leaves
3 Garlic Cloves
1/2 cup Sunflower Seeds
1/2 cup Extra-Virgin Olive Oil
1/4 tsp Salt
1/2 cup Parmesan cheese

Instructions

Wash and pat dry the kale and fresh basil. Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, sunflower seeds, and parmesan cheese.
Pulse 5 or 6 times to get everything chopped up. Turn the food processor on and slowly add the oil while the processor is processing. If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).

Notes

If using the pesto as pasta sauce, use about ½ cup of oil or more to get the sauce to the desired consistency. For spreadable pesto used in sandwiches or in a marinade use about ¼ cup of oil.

Basic Country Loaf

I’m a big fan of making homemade bread and this here is a simple country loaf recipe. I highly suggest using a scale for the measurements reason being the more accurate the better your loaf will turn out!

Homemade Country Loaf

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Prep Time 5

Cook Time 30

Servings 6

Ingredients

560 grams 00 bread flour
190 grams Whole wheat Flour
600 grams water 98°F to 100°F
17 grams Kosher Salt
3 grams Active Yeast

Instructions

In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
Next, sprinkle the salt and yeast over top and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
Cover and rest for 2 hours or until it has tripled in size.
Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
Place the dough into a floured Benetton and cover and rest for 60 minutes.
In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes. Let cool for 20 to 30 minutes before slicing and serving.