Just Another Day In Paradise

Gluten free scones

Ingredients:

2 cups gluten free flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons butter

3/4 cup chopped apples

1 egg

1 teaspoon vanilla extract

Directions:

Preheat the oven to 400°F. Grease a 9 inch pie pan.

Mix together flour, sugar, baking powder and salt.

In a mixer, mix the butter until the mixture is crumbly.

Add the remaining ingredients to the mixing bowl, stirring until well blended. The dough should be very sticky.  

Grease the pie pan with butter. Pat out to about 1 inch thick.

Lightly brush milk on top of the scones and sprinkle with sparkling sugar if desired.

Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.

Gluten Free Chocolate Zucchini Bread

Ingredients

1 1/2 cups all-purpose gluten free flour

1 1/2 teaspoons xanthan gum

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup light brown sugar

1/2 cup granulated sugar

2 eggs, large

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 1/2 cups zucchini squash, shredded

3/4 cup semisweet chocolate chips

Directions

Preheat oven to 350°F. In a large bowl, whisk together flour, xantham gum, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more.

At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9x5-inch loaf pan and smooth the top.

Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

Recipe source: Huff Post