Huckleberry Yogurt Scones – Gluten Free, Refined Sugar Free

Huckleberry Yogurt Scones

In the year or so prior to going gluten free, my breakfasts typically subsisted of a latte and a massive blueberry or lemon curd scone.  Aside from a bowl of yogurt and fruit – it’s one of the most fulfilling breakfasts I can think of.  So after going gluten free one of my first priorities was to learn to bake scones with a new selection of flours.

My first attempt at scones (actually the first gluten free thing I ever baked) was made with 100% white rice flour. They were fluffy but incredibly gritty – not what I remembered. So I continued to experiment and by year two, I got to what my husband and I call “scookies”. These were treats that tasted like scones, had the right consistency, but flattened out like a cookie. It was year three when everything finally fell in place after my mom gifted me a cast iron mini-scone pan. Turns out, this makes all the difference for well-shaped gluten free scones.


 

Sheep Yogurt U District Market

 

Compared to the other two Seattle neighborhood farmer’s markets I’ve shared with you so far (Phinney Ridge and Ballard), I find the University District Farmers Market to be serious business. Perhaps as the oldest and largest farmers market in the city – it’s built a strong reputation as the place to come for all sorts of unique finds. It starts earlier than most of the other morning markets and it’s so full by opening hour, signage gently encourages shoppers to allow the vendors time to get their stalls set up before pouncing on the goodies.

Even though it’s not practical for me to walk to this market, it’s unique set of vendors has drawn me in to making my way there early ever Saturday morning (but I patiently wait for opening hour before entering). On a recent visit, my haul included sheep milk yogurt (packaged in reusable and returnable mason jars) sold by Glendale Shepherd, foraged huckleberries from Foraged and Found, and another jar of honey from Seattle Urban Honey.

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Peach and Macadamia Nut Muffins with Streusel Topping

BF_Peach Muffins_3990

I love peach season! Our grocery stores have had peaches on sale for a couple weeks now so I have been itching to make something with them. Peaches are one of those fruits that can only be enjoyed for a select period of time during the year. I prefer my peaches firm, which I guess most would consider as unripe. For this recipe, you will want to use a softer peach.

This muffin recipe is adapted from my master muffin mix, which uses buttermilk and sour cream to keep the muffins moist for several days after baking. There is a little extra baking powder in this recipe to help the muffins rise nice and tall.

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Pomegranate Champagne Punch

Pomegranate Champagne Punch

Have you been looking for a fantastic cocktail that can be served for Sunday brunch, or any other time? I know I have, and food can almost be an after thought……..Okay, not really.

This punch looks refreshing and delish. It’s a must for your next summer party or Sunday brunch.

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