gluten-free scones

i recently stumbled upon a new brand of gluten-free flour blends (new for us at least); not only is the flour gf, they are also gmo-free AND organic!  score!!  maninis gluten free is a little company out of the seattle area and offer gluten-free goodies out of a bake shop and local farmers' markets; but, since i no longer live near by, i decided to order an assortment of their flour blends and try some recipes of my own.  here is a scone recipe i came up with using an amalgam of recipes around the web.  enjoy as they were DELISH!

ingredients:

1 cup greek yogurt

1 teaspoon baking soda

4 cups maninis multiuso flour mix
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup coconut oil (room temp) OR butter
1 egg
1 cup dried fruit of your choice (or chocolate chips, nuts, whatever you fancy, i suppose)

method:
1. combine greek yogurt with baking soda in a small bowl and set aside (about 5-10 minutes).
2. preheat oven to 350 degrees, cover 2 baking sheets with parchment paper
3. in a large bowl, combine:  flour, sugar, baking powder, cream of tartar, salt.  cut in the coconut oil (or butter if you choose) then mix in the yogurt and egg just until moistened.
4. turn out dough onto a lightly floured surface and knead, knead, knead until the dough is mixed thoroughly. **i added the dried fruit at this stage as when the dough was in the bowl, it wasn't completely combined.
5. roll it out to approximately 3/4 inch thickness and cut into triangles.  place on cookie sheets about 1" apart.   
6. bake 12-15 minutes until lightly browned on bottoms.

lucy's chicken cheese sticks

casein exists in all mammal milk from humans to  platypuses; lucy is allergic (or intolerant) to cow casein.  the recipe that follows includes sheep milk cheese, tolerated well by lucy, but may not be so for others with a casein allergy/intolerance.

ingredients:
1 boneless, skinless chicken breast
1 egg beaten with a little water
1/2 cup glutino bread crumbs
1/4 cup grated pecorino romano cheese
s & p
garlic powder
1T olive oil

method:
heat oven to 375 degrees
heat olive oil in a medium size pan over medium high heat
cut chicken breast into bite size pieces or tenders depending on the likes of the eater :)
mix egg, water, s &p, and garlic powder in one bowl and mix bread crumbs and cheese in another
coat each piece of chicken with the egg wash then dredge in the bread crumb mix
shake off excess and place in the pan
cook for about 2 minutes on each side
use a cookie sheet with a grate so any excess oil will drain in the oven
cook in the oven about 12 minutes depending on the size of the bites.

last night i made these for lucy and fried a few in the pan for her to eat for dinner then fried the rest and immediately froze them; just put them on a plate and place in freezer until frozen then bag them.  cook in oven when ready to use.

who knew gf cookies could be this good?!?

most of the time i attempt everything 'from scratch'; but not this time.  my good friend jill sent lucy and i an assortment of king arthur flour mixes.  we made the cookie mix last night using chocolate dream chocolate chips as our 'mix-in' and they turned out to be one of the best cookies around the gluten free scene.

the best stuffing i've ever made (really not saying much, but really, so good!)

i know, i know it is way past thanksgiving and the time frame i planned for posting my recipes.  our holidays here in eureka brought us family, joy, and very tasty morsels.  admittedly, my apprehension almost overcame my ability to pull of a delish meal for my guests; but, everything tasted amazing and looked even better than i'd hoped.

cornbread stuffing muffins
     ingredients:
ghee (clarified butter) for prepping muffin tins
1 pound loose breakfast sausage (prepared here by our local co-op grocery store)
3 stalks celery finely chopped
1 small onion chopped
3 small or 2 medium tart-ish apples peeled and chopped
1/2 cup of fresh sage chopped
salt and pepper
3 cups water combined with 1 T. better than bouillon (chicken) or 3 cups chicken stock.
about 1/2 of a pan of bob's red mill gluten-free cornbread  (prepared in advance)
2 large eggs beaten

     method:  
preheat and bake at 375 degrees
1.  brown the sausage then, remove from pan and reserve the drippings
2.  saute the celery, onions, apples, sage and salt & pepper in the drippings for about 10 minutes or until softened.
3.  cut up the cornbread into cubes ***i used frozen cornbread (partially thawed) made cutting into cubes a easy!*** and prep the muffin tins (i think i ended up with about 20)
4. combine the sausage, vegetable mixture, eggs, chicken bouillon, and cornbread. spoon into the muffin tins filling each to the top or a little higher.
5. cover with foil and bake for about 20 minutes then remove foil and bake for about 20-30 until browned on top.