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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.


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.


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




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