Tuesday, October 25, 2011

Scones and Apple Butter

I realized that I kind of fell out of my gluten-free baking swing, so I decided to get back into it with these scones. I made them both gluten-free and with gluten, and they were both really awesome, so I posted the simple substitution to make them non-gluten-free in the notes after the recipe. Enjoy!

Apple Cinnamon Scones
1 cup brown rice flour
1 cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup finely chopped apples
1/3 cup canola oil
1/3 cup honey
1 teaspoon vanilla extract

1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
2. In a large bowl, mix together the flours, xanthan gum, baking powder, salt, cinnamon, and apples.
3. Stir in the oil, honey, and vanilla until a thick dough forms.
4. Press the dough into a square about 1/2 inch thick, then cut into 8 triangles.
5. Spread the triangles out on the prepared baking sheet and bake for 15-20 minutes, until golden brown and firm.
-Substitute 2 cups white whole wheat flour for the flours + xanthan gum for the non-gluten-free version.
-Brush the tops with warmed honey if you want a sweeter scone, but I think these are delicious as is.
-Use any finely chopped fruit in place of the apples, I've used frozen blueberries and they turned out great.

Carrot-Apple Butter
4 lage carrots. sliced
about 12 medium sweet apples, diced
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 pinch cloves
1/2 cup water

1. Combine all ingredients in a large pot and heat over high heat until it comes to a boil.
2. Cover the pot and let cook until apples and carrots are tender, about 15 minutes.
3. Transfer to a blender, in batches, and blend until smooth.
4. Place the puree in a slow cooker and cook overnight, for about 10 hours or so, on low heat. If you don't have a slow cooker, you can return the puree to the original pot and cook, stirrring frequently, over medium-low heat until it thickens to your liking.

-This apple butter really gets its sweetness from the use of sweet apples, rather than tart ones, so if you use tart ones you may need to add sweetener like maple syrup, agave, or sucanat.
-The added carrots don't add too much flavor, just a gorgeous deep color and lots of nutrients, so they can go undetected by kids if they aren't fans of carrots!

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