Looking for an easy scone recipe that takes less than an hour start to finish? Look no further: https://botanicalalchemyandapothecary.com/gluten-free-vegan-chocolate-chip-scones
If your smoothie game has gone cold, here are two recipes to try: https://botanicalalchemyandapothecary.com/smoothie-recipes
I just got back from a quick getaway to the Oregon coast and was happy to have a couple of supplements along for some power-packed nutrients without my usual multiple bottles and tinctures along for the ride. The cooler coastal air also perked up my soup cravings~ you can read more about the supplements and the recipe here:
This recipe is a fun one to do with kids because the process of whipping the cooled, melted liquid into a butter is quite magical to witness. And that’s just a start of the beauty alchemy because it also transforms dry patches, hands, feet, and elbows, into soft, silky, moisturized parts. Try putting a big scoopful on your feet before bed with socks, or on your hands, and see how different your hands and/or feet are in the morning.
Full recipe is here:
Enjoy this last week of February! My kids have their first snow day of the year today so it seems winter is sticking around here. I hope you are getting some hints of spring wherever you are!
‘Tis the season for all things pumpkin, and the gluten/dairy/nut/egg intolerant of the world should not live without. I’ve been wanting to make these lately to join in the pumpkin fever around, but somehow didn’t get to it this weekend. I’m hoping by pulling it up here I’ll be motivated to get baking this week. In other words, this is a reblog reminder. While looking for the recipe through my archives I also found this post which has the link to pumpkin spice granola. This weekend is going to smell fabulous.
For years I’ve been making these scones with slight variations, trying to find the best recipe. I think I’ve found it. They are not too sweet and therefore would be lovely with a cream cheese icing or a sugary glaze, plus that would make them a little prettier, because honestly, they are not that attractive. If you add xanthan gum I’m sure you can get a smoother finish, but it’s just not that important to me and I like the not-so-sweetness of them. As any gluten-free eater knows, it’s fairly easy to make sweet gluten-free items taste good, but it’s harder to find things that aren’t loaded with extra sugar. Of course, you can use all white sugar instead of the brown sugar that I use below, but the depth that the brown sugar adds is lovely and suits the pumpkin well. Here’s the recipe:
Gluten-free, Vegan, Nut free Cinnamon Pumpkin Scones
2 C oat flour (make sure it’s gluten-free)
1 C brown rice flour
3/4 C + 1 T sorghum flour
1/2 C garbanzo bean flour
1 T cinnamon
1 t baking powder
1/2 t baking soda
3/4 t salt
1 C pumpkin puree (I use canned pumpkin)
1/2 C brown sugar
1/2 C cane sugar
1 T flax meal
1 C vanilla coconut milk (or whatever milk you like)
1/2 C sunflower oil (or whatever oil you like)
Add the flax meal to the milk and set aside. Add the dry ingredients up through the salt together and mix. Blend the sugar and oil in a separate bowl, then add the pumpkin. Slowly add the dry ingredients and the flax/milk combo to the wet ingredients and blend until just mixed, adding more milk if need be. Refrigerate the mixture for 3-8 hours (or overnight), then bake at 360 for 30 minutes on baking pans lined with parchment paper.
I hate to add a picture because the really are much tastier than they look, but here goes~
Oy. I better make some more so I can get some good pics of these little beauts. My boys certainly won’t mind another batch and the house smells divine for hours after they bake so it’ll be more than worth it.
I wrote this recipe up for Basmati.com but it belongs here as well. Their site is full of good recipes, Ayurvedic advice, and inspiration for a cleaner, greener new year. Check it out! Here’s to January with its emphasis on self improvement, newness, and hope for a better future!
Happy Holidays! No matter what you celebrate, one thing we can all agree upon is holidays call for fresh baked cookies. I wanted to make something besides gingerbread men this year because those fellas are just so darn high-maintenance with rolling them out and reworking the dough into a big enough piece to cut in to and such, so this year I went the opposite direction and made the easiest cookies ever (with the exception of sugar cookies I suppose.) I even cheated and just used Hershey’s Kisses for the filling on most of them, although for my dairy-free friends I used raspberry jam. Unfortunately I gave all those away (and maybe ate a couple myself) before taking pics, but both versions turned out to be a hit. My husband even likes them and usually if I offer him gluten-free food he looks about as enthusiastic as though I’m offering him a mud pie. He’s my own personal “Mikey likes it!” barometer and these pass with flying colors.
Gluten-Free Thumbprint Cookies
5 Cups Gluten-free flour mix such as Pamela’s baking and pancakes flour
1/2 Cup melted coconut oil
1/2 Cup Maple syrup
1 cup Coconut milk (I used unsweetened vanilla) or any milk you like best
1 teaspoon cinnamon
1 teaspoon vanilla
Hershey’s kisses (about 20 or so) or whatever filling you choose.
Mix all the ingredients besides the filling/kisses and then roll each cookie in your hands to make them round as you set them on parchment papered cookie sheets.
Go ahead and make a thumbprint in the cookies before baking but you’ll have to deepen them when they come out of the oven too.
If you are using jam, add the jam before baking. There should be about 20 cookies or so. Bake for about 14 minutes or slightly less, depending on your oven. When they come out, deepen the thumbprints and add the Hershey kisses right away so the bottom gets to melt a tad into the cookie.
Cool on a cooling rack for a good couple of hours before trying to bag up these babies, otherwise the chocolate will melt.
These are not super sweet, so you can sprinkle them with sugar or a cinnamon/sugar mix if you want, although personally I like the fact they taste almost like a shortbread biscuit rather than a cookie. I mean considering these are made with coconut oil and cinnamon, and are lacking in refined sugar, they are practically a superfood, right? Well, maybe not quite but I like to think that they are on the healthy side for a cookie.
And now it seems only appropriate to say, “Merry Kissmas!” XOXOX