Category Archives: Dairy-free

Blueberry Scones with Lemon Glaze

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It’s February! Happy February!

This is weird for me to say as I feel that January just started, but anywho happy second month of the year. This weekend was amazing. After a long run on Saturday, a group of friends headed to the mountains to go snowshoeing. That s**t is harder than it looks. We were all super exhausted by the end and ended the day scarfing down burgers at 5pm. I think most of us were practically passed out afterwards. Ah, married adult life. So uncomplicated when it comes to food and bedtime. If you would like to see pics of our trek, head to my Instagram account @grainandsimple. I’ll post one pic here, but will be posting more there.

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OK, scones. You’re probably thinking scones twice in a row? Yes. Correct. I can honestly say expect more in your future because they are so fun to make and taste delicious. The flavor combos are endless so just get ready.

These scones are best eaten right away if you’re using the glaze. The glaze is very light, but very sticky, so don’t glaze until right before you eat! They’re delicious without as well. Mix and match as you’d like! Enjoy!

  • 1 cup all-purpose gluten free flour (same blend as used for the previous scone recipe)
  • 1/2 Tbsp baking powder
  • pinch of sea salt
  • 1 Tbsp coconut sugar
  • 2 1/2 Tbsp cold butter, cubed
  • 1/2 cup coconut cream
  • 1/2 cup blueberries, frozen

    For the glaze:

  • 1/4 cup fresh squeezed lemon juice
  • 1 cup powdered sugar
  • zest of 1/2 lemon

1. Preheat the oven to 400 degrees F.
2. In a large bowl, sift together all of the dry ingredients; the flour, sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until the bits of butter are about the size of a pea.
4. Fold in the blueberries carefully making sure not to crush them.
5. Make a well in the center and pour in the coconut cream. Fold everything together carefully.
6. Pour the dough onto a floured surface and press into a loaf shape about 1 inch thick.
7. Cut into triangles and place on a parchment paper lined baking sheet and top the scones with a tab of coconut cream. Bake for 15-20 minutes or until golden brown. Set aside to cool.
8. To make the glaze, beat the lemon juice, zest, and sugar until mixed well. Pour on top of the cooled scones.

Power Balls

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I tried really hard to think of a better title for these, but power balls is what you get. I mean, they ARE round and they do contain some power. Not like super hero power, but human energy power. From peanuts. And oats. And superfood seed stuff. Don’t you enjoy how eloquently I write? It’s almost like you can see the adult child typing away relentlessly.

Ok…I’ve rambled enough for your Monday. Hi, how are you? I’m GREAT. This weekend my husband and I went skiing and I seriously can’t stop thinking about it. I kind of just want to quit my job, buy ski gear and become a bum on the side of a mountain. All while getting RIPPED and EXCEPTIONAL at skiing. Ugh! Adult child again! Sorry!!

Ok, here’s the scoop on this recipe. It’s insanely easy. Also, what’s nice is that you can really make it any flavor that you’d like. You can add chocolate chips, spices, nuts, or a little dab of honey if you’d like them sweeter. If you don’t have the seed blend from Trader Joe’s, you can roll your balls in a blend of chia seeds, hemp seeds, buckwheat, coconut chips, and/or cranberries. That’s what all is in this blend. Enjoy!

  • 1 cup gluten free oats
  • 1/2 cup peanut butter (I used crunchy, but creamy works as well)
  • 5 dates, soaked*
  • approx. 2 Tbsp Trader Joe’s Super Seed Blend with Cranberry and Coconut Chips

*For the dates, soak them for at least two hours in room temperature water. Reserve the water.
1. Add the cups of oats to a food processor. Pulse until the oats become a fine flour.
2. Blend in the dates slowly until fully incorporated. Add a small amount of the date water if needed (you want the mixture to form a ball easily).
3. Add the peanut butter. The mixture should easily hold it’s shape as a ball.
4. Pour the mixture in a small bowl and work with your hands to form small balls.
5. Roll each ball individually in the seed blend. I used a cutting board to do this.
6. Freeze for up to two hours then enjoy!

Eggnog Cake Donuts

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I feel almost embarrassed to post this. It’s been so long since I’ve posted. I think I underestimated how much time a food blog takes. Thankfully, lately I’ve been really feeling motivated to start doing things that inspire me and make me happy. Creating in the kitchen definitely fulfills that. SO…I’m hoping to post more recipes in the future!

These donuts are really delicious. After Christmas there usually are random leftovers in the fridge that you don’t feel like dealing with. For me this year it was eggnog. I LOVE some sweet sweet nog, but it doesn’t have quite the same luster after Christmas is over. So…put it in a donut. This recipe is quick and easy and the donuts will keep for several days if you can make it that long. They are best when freshly iced, so eat ’em up while you can!

I would love to leave you with something funny or ironic, but I’m drawing a blank today. So, to all of you, probably all ten of you, thank you for reading my blog. Thank you for caring enough to read through my random stories and listen to me ramble. I realize that I am no writer or food genius (yet..ha!), but thank you anyway. Here’s to hoping for bigger and better things to come!

Ingredients:

  • 1 cup gluten free flour mix (I used Pillsbury)…just make sure there is xanthan gum in the mix
  • 1/3 cup sugar
  • 3/4 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of salt
  • 1/2 cup eggnog (I used Califia almond milk eggnog..SO GOOD)
  • 1 large egg
  • 2 Tbsp softened coconut oil
  • 1/2 tsp vanilla extract
  • For the Glaze:

  • 3 Tbsp eggnog
  • 1 Tbsp spiced rum (optional)
  • 1 1/2 cup confectioners’ sugar

1. Preheat the oven to 425 degrees. Lightly grease a donut pan.
2. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the eggnog, coconut oil, egg, and vanilla. Mix wet ingredients into dry ingredients.
4. Spoon the batter evenly into each donut pan.
5. Bake for 5-7 minutes. Turn the donuts onto a cooling rack and allow to cool to room temperature.
6. In a small bowl, whisk the eggnog, rum (if using), and confectioners sugar. Dip each donut into the mixture and let set. Enjoy once set!

Below, half are rum glazed (darker half) and the other half is without rum. Both ways are delicious!
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