A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

A Gluten-Free Holiday V: Oatmeal Poppyseed Scones for Breakfast or Brunch

[On the menu today. . . recipe below!]

Welcome to Week V of A Gluten-Free Holiday, the event conceived by Amy of Simply Sugar and Gluten Free, designed to bring you lots of GF holiday food ideas every Thursday right through to Christmas! This week’s topic is Breakfasts and Brunch–so of course, I just *had* to volunteer to host this one.  It’s no secret that breakfast is my very favorite meal of the day!  I’ve got a new favorite recipe to share, too (at the end of this post).

Here at A Gluten-Free Holiday, we’re giving away two cookbooks today–both filled with yummy vegan recipes! For information about how to enter to win, keep on reading! Here’s what’s on offer this week:

 

One reader will win a copy of Jennifer Katzinger’s Gluten Free and Vegan Holidays.  This book offers recipes for holidays throughout the year. I took a peek on amazon.com and it looks like a beautiful book!

And. . . .

A second reader is eligible to win a copy of my book, Sweet Freedom(If you eat gluten-free, please note that only about 30% of the recipes in the book are gluten free; the rest use spelt and/or barley flours.  You can always replace those with all-purpose GF flour, however; I’ve tried it on more than a dozen recipes and it works just fine!). All the recipes are free of refined sugars, wheat, eggs and dairy.

Here’s How to Enter the Giveaway:

To enter the giveaway, simply leave a comment on this post telling me what your favorite breakfast food is.  And please do feel free to link up your own recipes so that others can find some inspiration as well!  Every recipe you link counts as an extra entry

You can also enter again with any or all of the following additional methods. For each one, please come back and leave a separate comment telling me that you did so:

The giveaway will remain open until 11:59 PM my time on Wednesday, December 14th.

You can also check out what the other GF Holiday participants are cooking up for breakfast, here:

And Now for Today’s Breakfast/Brunch Recipe!

The first time I ate home-baked scones was a bit of a revelation for me.  I was in Windsor, Ontario, visiting my former university room mate over the Christmas holidays.  After an afternoon spent chattering like hungry chipmunks, we relaxed over a homecooked dinner of lasagna and one too many glasses of wine before calling it a night.  I awoke the next morning to the characteristic hissing and bubbling of the coffee maker, my nose leading me toward the beckoning aromas in the kitchen. There at the counter was my roomie (let’s call her Marilyn) slicing cinnamon scones from a pan, setting them on plates and topping each with a dollop of freshly whipped cream.  She proffered a mug of java and a plate; the biscuit was still warm, the cream melting and beginning to run in rivulets down the sides of the pastry.

I was in awe: you mean you could make those things from scratch?

In school, Marilyn was a lively, chatty woman with a hearty laugh, someone who embodied the term “joie de vivre“; clearly, she loved life.  Also, she  loved men.  She loved everything about them, and she made it look so easy: chatting was easy, laughing was easy, dating was easy–in word, Marilyn was easy.

Marilyn had perfected the art of flirting and could attract more men in five minutes than the words I could type in that time span (and I’m a pretty fast typist.  Then again, Marilyn was pretty fast, too.).  But apart from her social talents, who would guess that she could bake as well? I mean, one doesn’t usually associate scones and sex (though I suppose that whipped cream is another matter altogether.).  Once she shared the recipe with me as she baked up a fresh batch, I was astounded at how simple it was to whip up such delicious delicacies by hand.  

I transcribed the recipe (which, as I recall, made use of an alarming amount of Crisco shortening), and once I returned to Toronto, I went to town baking scones.  I haven’t lost my admiration since. 

A few weeks ago, I spied a recipe for Oatmeal Poppyseed Biscuits in an in-house magazine put out by one of our local supermarkets. My thoughts turned to a bulk bag of poppyseeds I’d bought a while back, sitting abandoned in the back of my cupboard, and I decided to whip up my own, ACD-friendly, version of the biscuits.

I couldn’t be happier with this recipe. The biscuits rise high and light, with a delicate crumb that’s just sturdy enough for slathering with coconut butter or homemade cranberry-apple compote. The oats add a lovely textural contrast and an alternate kind of flakiness,  that you might find in butter-laden ones.

The HH adored these little cakes and quickly scarfed down two of them.

“So, can I have another one of those?” he asked, the plate already in his hand, outstretched toward the cookie sheet.  

I laughed and glanced back at him from my post at the kitchen table, where I was laying out the cakes to photograph them. “Ah, we’ll have to see,” I teased, lowering my chin and batting my eyelashes.  “I’ll consider giving you a taste, but then what will you give me?” (Hmm. Could it be Marilyn taught me more than simply how to make scones?). 

He raised an eyebrow and smiled a crooked smile.  “Your wish is my command,” he replied. 

And then, he reached for the whipped cream. * 

*to put some on top of his scone, silly!  😉

I’m also sharing this recipe at Amy’s Slightly Indulgent Tuesday event.

[print_this]

Oatmeal Poppyseed Scones (suitable for ACD Stage 3 and beyond)

These are a perfect addition to your weekend breakfast or brunch.  The dough comes together incredibly quickly, and the scones can go from idea to table for a freshly baked, warm and inviting breadstuff in under 30 minutes.

1-1/4 cups (300 ml) Ricki’s all-purpose gluten-free flour blend (or any all-purpose GF flour)

2/3 cup (160 ml) old-fashioned rolled oats (not instant or quick-cook)

1 Tbsp (30 ml) poppy seeds

2-1/2 tsp (12. 5 ml) baking powder

1/4 tsp (1 ml) baking soda

1/4 tsp (1 ml) fine sea salt

1 tsp (5 ml) xanthan gum

3 Tbsp (45 ml) solid (cold) extra virgin coconut oil, preferably organic, plus an extra 1 Tbsp (15 ml), melted, for brushing tops of scones

3/4 tsp (3.5 ml) apple cider vinegar

enough unsweetened plain or vanilla soy or almond milk to make 2/3 cup (160 ml) with the vinegar

1 tsp (5 ml) vanilla

10-15 drops plain or vanilla liquid stevia, to your taste

Preheat oven to 425F (220 C).  Line a cookie sheet with parchment paper, or spray with nonstick spray.

In a medium bowl, sift together the flour, poppyseeds, baking powder, baking soda, salt and xanthan gum; whisk to blend.  Stir in the oats and set aside.

Pour the apple cider vinegar into a glass measuring cup.  Add enough milk to make 2/3 cup (160 ml) total.  Add the vanilla and stevia and stir to blend. Set aside.

Drop the coconut oil in chunks over the flour in the bowl. Using a pastry cutter or a wide-tined fork, cut the oil into the flour to create pea-sized bits (don’t over mix the oil into the flour–it’s okay if there is still a lot of flour that’s not mixed with the oil).  Pour the liquid over the dry ingredients and quickly toss with a fork until it comes together in a rather soft dough.

Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough and place mounds on the cookie sheet. Use a floured hand or the back of a silicone spatula to gently flatten the top of each scone.  Melt the final tbsp (15 ml) of oil and gently brush the scones with oil. Bake in preheated oven for 15-20 minutes, until lightly browned on top.  Allow to cool 5 minutes before removing to cooling rack.  Serve warm with coconut butter or jam (or both).  Makes 6-8 biscuits. May be frozen.

[/print_this]

If you’re interested in previous Gluten Free Holiday posts, here’s what’s been going on so far:

Week One: Healthier Through the Holidays hosted by Simply Sugar and Gluten Free

Week Two: Thanksgiving Favorites hosted by Cook It Allergy Free

Week Three: Edible Gifts of Good Taste hosted by Tasty Eats at Home

Week Four: Holiday Entrees and Side Dishes hosted by Daily Bites Blog

* * * * * * * * * * * * * * * * * *

Last Year at this Time: Baked Apple Rice Pudding (gluten free; ACD Stage 2 and beyond)

Two Years Ago: Chiles en Nogada (stuffed chiles with pomegranate; gluten free; ACD Stage 2 and beyond).

Three Years Ago: Brandied Apricot-Ginger Spread (gluten free; not ACD friendly)

Four Years Ago: Fluffy Fruited Pancakes (not gluten free; not ACD friendly)

© Ricki Heller, Diet, Dessert and Dogs

SHARE YOUR BREAKFAST OR BRUNCH RECIPES HERE (COUNTS AS AN EXTRA ENTRY IN THE GIVEAWAY):

 

Share

166 comments to A Gluten-Free Holiday V: Oatmeal Poppyseed Scones for Breakfast or Brunch

  • Sherry

    I subscribe to your blog via email

    [Reply]

  • My favorite breakfast, hands down, are smoothies! The best variations include avocado-spinach-carob, leftover juice pulp-banana-date, and fig-raspberry. YUM.

    The Coconut Dream Cake, Chocolate Apricot Chunk Cookies, Cumin-Scented Cornbread, Yam Bread, and the Spooky Spicy Garbanzo Beans from Gluten-Free and Vegan Holidays all sound delectable.

    I also mentioned the giveaway on Twitter!

    Thanks, Ricki! Always a pleasure to read your blog.

    [Reply]

  • The easiest, most healthy breakfast that I enjoy is Egg Muffins! Simply mix whatever you’d like together in a bowl (in my case: eggs, rice milk, basil, broccoli, and onions) and pour into muffin tins!

    They’re great for brunch or to re-heat and eat throughout the work week!

    [Reply]

  • Great recipe…I’ve bought some xanthium gum – but still too scared to use it. I love this recipe though – so may have to try it.

    [Reply]

    Ricki Reply:

    I was scared of it, too, for a long time! Don’t be fearful. . . .it’s just like adding a bit of baking powder. . . blends right in. 😉

    [Reply]

  • Connie

    Thank you so much for sharing your knowledge. I am new to the GF way of cooking and I am so excited! I shared you page on FB!

    So many recipes look fantastic, I am not sure which one to try first!

    [Reply]

  • My favourite breakfast has to involve eggs somehow. Either an omelette with mushrooms, asparagus and goat cheese or a poached egg on sauteed greens and toast. Mmmmm

    [Reply]

  • I peeked at the book on amazon, I think the first recipe I would try would be the gluten free spiced pear cake.

    [Reply]

  • And I follow you on Twitter 🙂

    [Reply]

  • CJ

    I subscribed through yahoo to the blog!

    …quite like the recipes,and the sharing idea. ‘Tis lovely. ^_^

    [Reply]

  • CJ

    Here are two favourite breakfast or brunch recipes, gluten free.

    I like to make buckwheat cakes–rather like oat cakes, don’t you know? I cook up whole buckwheat with a bit of honey or stevia, let it cool. Well, I ought to put the recipe:

    BUCKWHEAT ROUNDS

    1/4 -1/3 cup uncooked whole buckwheat, cooked for 15 mins. in double the water (til it’s soaked it all up)

    1/8 – 1/4 cup corn meal

    egg white, shredded zucchini, and choc. chips (to taste)

    Mix em all up, form into rounds about 2′ by 2′. Bake on 400 F, or until slightly brown (on greased or parchment lined sheet.

    Serve warm with yogurt or cream cheese, or chilled. Best with cranberry or cherry preserves. ^_^

    Another one I love is PUMPKIN PARFAIT.

    3 tbs. canned pumpkin

    dash milk, tsp honey or dash stevia, pumpkin pie spices.

    Layer with yogurt in a glass. Top with Udi’s granola, crispy rice cereal and maybe chopped apple or pear. Sprinkle with cinnamon.

    (‘Tis extra good with Barlean’s Lemon Omega smoothie drizzled over.)

    [Reply]

    Ricki Reply:

    Thanks for the recipe–sounds intriguing! 🙂

    [Reply]

  • It used to be scrambled eggs with tons of veggies, but I recently found out I’m sensitive to eggs, and I’ve started to really enjoy leftovers for breakfast

    [Reply]

  • Andrea

    Very entertaining post, I loved it! The scones look beautiful too. My favorite breakfast food?! Too hard to choose just one. I love oats, pancakes, waffles, smoothies, and the list goes on and on! Thanks for the giveaway!

    [Reply]

  • Andrea

    I like DDD on Facebook!

    [Reply]

  • Andrea

    I am now following you on Twitter!

    [Reply]

  • Andrea

    I would try the chocolate apricot chunk cookies from the book for sure!

    [Reply]

  • I love eating bananas in any form for breakfast – a simple and fresh yogurt parfait with bananas and granola always makes me happy!

    [Reply]

  • I looked at the book on Amazon and there are so many recipes that sound good! I would definitely keep that acorn squash and sweet potato pie recipe on hand for next Thanksgiving…I’d also like to get a peek at the recipe for Coconut Dream Cake!

    [Reply]

  • I also subscribe to your blog on my Google Reader!

    [Reply]

  • becky

    Looking forward to these scones…
    My favorite breakfast foods are smoothies (frozen bananas, almond milk, and anything else that looks good) and granola (currently enjoying pumpkin, sunflower seed granola).

    [Reply]

  • Karen

    Hazelnut Buckwheat Shortbread dipped in Dark Chocolate sounds delicious! I’d love to win the cookbook and try many of the recipes including the smoothies! Thanks for the giveaway!

    [Reply]

  • Ricki,

    I am so glad that I was able to participate in this weeks line up. I just listed homemade cinnamon coconut granola. Hey, it’s ACD approved (not stage 1 ). lol
    I would love to win both os these cookbooks. I have been wanting your Sweet Freedom cookbook for sometime now.
    The Gluten Free Vegan Holiday cookbook, I would like to make the Coconut Dream cake. Yum!

    [Reply]

  • Janis

    I shared this on facebook

    [Reply]

  • Janis

    I would try lots of them. But the first would be the challah recipe. I haven’t found a decent gf challah recipe yet, maybe this one would be it!

    [Reply]

  • 🙂 This looks like a great book! Irish Soda Bread? This red-headed gal can’t wait to get a bite of that!

    Thank you for the breakfast recipes, Ricki! The one meal I rarely find time to be creative with, you always seem to come up with new ways to inspire me.

    Happy holidays!

    xoxo,
    SunnyB
    http://www.andloveittoo.com

    [Reply]

  • Favourite breakfast recipe is a big ask – I love so many breakfast foods – might try and think of something to share.

    meanwhile I occasionally have leftovers scones for breakfast but I never think to make them fresh for breakfast – but it makes sense – scones are never wrong – they are always delicious – I grew up on home made scones and it is rare to meet a scone from a cafe or bakery that measures up to home made (they are often microwaved rather than fresh in shops). Love the sound of your poppyseed scones

    [Reply]

  • pat j

    OMG, scones are my favorite breakfast with a fresh cup of coffee. These will be a must try. Thanks.

    [Reply]

  • I know it’s boring but my favourite breakfast is porridge! I’m addicted to having grated carrot and mixed spice in it at the moment – so sweet and delicious – with blueberries on top for perfection 🙂
    Scones remind me of tea at my Nanna’s when I was little; we always had jam on top and pineapple juice to drink – happy days!

    [Reply]

  • Lisa

    Waffles and/or pancakes topped with peanut butter and syrup!

    [Reply]

  • Vegetarian refried beans and a poached egg on top with some salsa.

    [Reply]

  • Mmm I love a good scone like these! I’ve never tried a poppyseed scone though, great idea. My favourite breakfast is a green monster smoothie! 🙂

    [Reply]

  • julie

    My new favorite breakfast is vans waffles with blueberry butter.

    [Reply]

  • Phew. Been offline for a few days and thought I might have missed the give-a-way deadline.

    I already follow you on FB 🙂

    [Reply]

  • I already subscribe to your emails. And, even though you didn’t ask for it, I follow you on StumbleUpon too 🙂

    [Reply]

    Ricki Reply:

    Aw, thanks! I guess I forgot that one. 😉

    [Reply]

  • I must say that pancakes are my favorite breakfast food! Especially with fruit topping and whipped cream. Yum yum!

    [Reply]

  • Crystal

    My favorite breakfast is plain coconut milk yogurt mixed with nut butter, a little granola, and maple syrup on top. It is so quick, good for me, and yummy. My four year old considers this one her fave, too! I love setting these examples from the start. Thanks for this site.

    [Reply]

  • Ronnda Stapleton

    Chocolate chip pancakes with whipped cream is my favorite breakfast! =)

    [Reply]

  • Laurel

    I’m allergic to so many things my best breakfast these days is smoothies. They’re good for you and you can vary them so much. My favorite special breakfast USED to be waffles with strawberries and whipped cream. Sigh. BTW I was looking through “Sweet Freedom” in bed last night and I really feel the need to share this, Never, Ever let your husband see what you’re really feeding him. LOL

    [Reply]

  • Laurel

    Jennifer always comes up with the most interesting recipes. The Holiday White Bean Spinach Tart sounds really promising.

    [Reply]

  • Christine

    My favorite breakfast food is bacon, by itself in something dont care, its yummy!!!

    [Reply]

  • Christine

    I liked you on facebook!!

    [Reply]

  • Christine

    Shared on facebook

    [Reply]

  • Suzanne H

    I love pancakes!

    [Reply]

  • Suzanne H

    I like you on FB – Suzanne Hill

    [Reply]

  • Suzanne H

    I’m following you on Twitter – DucktorWho82.

    [Reply]

  • Suzanne H

    I subscribe to your blog.

    [Reply]

  • Suzanne H

    I shared on FB.

    [Reply]

  • Suzanne H

    The Molasses Spice Cake sounds yummy.

    [Reply]

  • […] 5 of A Gluten Free Holiday Event.This week the Event host is Ricki at Diet, Desserts and Dogs.This week’s topic is Breakfasts and BrunchBreakfast (or Brunch) on Christmas morning is a pretty […]

  • […] Gluten-Free Holiday V: Holiday Breakfast and Brunch hosted by Diet, Dessert n […]

  • Micki

    I love scones! I used to enjoy informal afternoon teas with a dear friend, but haven’t since going GF. These sound awesome!

    [Reply]

  • Micki

    I know I am too late for the giveaway, but I wanted to let you know you have a new facebook follower!

    [Reply]

    Ricki Reply:

    Aw, thanks so much, Micki! I appreciate it. 😀 Looking forward to hearing from you over there! 🙂

    [Reply]

  • Lauren

    For my bro’s birthday breakfast I made french tofu (small bread-slice size cuts marinated in coconut milk, nutmeg, cinnamon and a touch of molasses, toasted in the toaster oven) with homemade coffee brown sugar nutmeg syrup simmered on the stove, topped with natural peanut butter and a sprinkle of trail mix with some homemade strawberry clove jam on the side. Also there were hash browns. Oh yeah. Best sister.

    [Reply]

    Ricki Reply:

    Sounds delish!! 🙂

    [Reply]

  • Joy

    Hello! I made these wonderful scones for breakfast today, and as I was copying down the recipe directions it mentioned baking soda, which was not included in the original ingredient list. Would adding baking soda make them rise even higher?

    [Reply]

    Ricki Reply:

    Joy, thanks so much for pointing out that omission! Yes, I’ve just added the baking soda back in. It acts as a kind of “failsafe” for the leavener–to help the baking powder rise appropriately, and to add a bit of leavening on its own. I’m glad they worked out without it, but yes, they’d be alittle bit higher and a little bit lighter with the soda. 🙂

    [Reply]

  • Vicky

    I’ve been baking quite a few vegan & anti-candida recipes lately and have been mostly disappointed. I’ll admit I was skeptical that this one would be good–but I made it yesterday for an English-inspired “high tea” treat for my husband’s birthday. It is BRILLIANT! Since poppy seeds readily go with lemon, I decided to add lemon juice and zest to the batter–and I was extremely pleased with the results — even despite totally forgetting to add the poppy seeds! LOL! I also made quite a few other alterations such as using a mix of almond, coconut and millet flour, grinding most of my oatmeal into flour, and omitting all but 1 tsp of starch in the GF flour mix. Here it is shown with some other high tea sweets: a carrot cake and sweet potato muffin.

    Thank you so much for sharing your wonderful recipe!

    [Reply]

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>