May 05.10

Homemade for Mother's Day: Baking Made with Love

LUSH Life >> Handmade

This Mother's Day remember to treat your Mum to all things that make her happy.

After all, she's spent many years caring for you - tending your skinned knees, wiping your tears, and cheering you on. Call, send flowers, make a card - and if you're lucky enough to live close by, perhaps you'll invite her over for brunch or an old fashioned tea party. We've been busy in our kitchens testing and sampling new recipes for the occasion. And just to be thorough in the process, we sat down with a few cups of tea and ran a taste test to be completely sure that our vegan, gluten-free, and sugar-free baking would be just the right fit for teatime.

Here are two of our favorites:

Lemon Poppyseed Loaf

A comforting classic, this recipe was originally for 12 muffins, but it works equally as well as a loaf. It also has a blend of flours, which makes a big difference in gluten-free baking. Not a fan of maple syrup? You can substitute agave nectar or concentrated pear juice for the syrup. It will change the flavor slightly - the nectar and juice will result in sweeter muffins or loaf. The recipe is from Flying Apron's Gluten-free and Vegan Baking Book, by Jennifer Katzinger (published by Sasquatch Books). If you're vegan, gluten-free, or both, it's an incredible resource full of tasty recipes. Highly recommended.

Ingredients:

  • 1 1/2 cups brown rice flour
  • 3/4 cup garbanzo bean flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup water
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup maple syrup (or agave nectar or concentrated pear juice)
  • 1/2 teaspoon lemon oil
  • 1/3 cup poppy seeds

 

 

1) Pre-heat oven to 375

2) Combine the rice flour, garbanzo flour, baking soda, and salt into a large bowl. In a separate bowl combine the water, oil, syrup, apple cider vinegar, vanilla, and lemon oil. Slowly add the blended dry ingredients to your liquids. Once mixed thoroughly, stir in the poppy seeds.

3) Pour your batter into a greased loaf pan, or 12 lined muffin tin cups. If making the loaf, you may want to divide the batter into two smaller pans depending on your oven. Bake for 20 - 25 minutes. Use a toothpick to check the center of your loaf/ muffins to ensure it's ready. Enjoy!

Lemon-Raspberry Coconut Scones

This incredible recipe was discovered on Pinterest one day. An invaluable resource for limitless inspiration on practically anything you can think of. One drool-worthy glance and these scones just needed to be made. It comes from a great little blog, The Serendipity of Life, but it could be renamed, The Serendipity of Scones! Lemons, raspberries, and a multitude of creamy coconut goodness - just imagine these served warm accompanied by a fresh pot of tea.

Ingredients:

  • 2 cups gluten-free flour mix (I combined 1 cup of brown rice flour, 1/2 cup of teff flour, and 1/2 cup of garbanzo bean flour, but any gluten-free combo should do).
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut milk
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon ground flax seed mixed with 1/4 cup of water
  • 2 teaspoons lemon zest
  • 1 teaspoon almond extract
  • 6 tablespoons coconut oil
  • 1/2 cup of fresh or frozen raspberries (keep in fridge/ freezer until you use it)

 

1) Preheat oven to 425 and line baking sheet with parchment paper. Put coconut oil into a small bowl and freeze for 15 minutes allowing the oil to harden

2) Mix all dry ingredients together in a bowl - set aside. In a separate bowl, mix together the wet ingredients (except the coconut oil) - set aside

3) Remove the frozen coconut oil from the freezer and cut/ break into pea-sized pieces, and add to the flour mixture. You want to disperse pea-sized chunks of "butter" throughout the flour mix. Use your hands if you need to.

4) Make a well in your flour mix and stir in the wet ingredients. Stir until the mixture starts to hold together, and then gently knead the dough a few times with your hands. Add in your berries at the very end. Do not over mix. (Sticky dough is okay. If the dough seems dry and won't hold together easily, add 1-2 tablespoons of more liquid and knead it in.)

5) Divide batter into 12 equal pieces, one inch thick. Arrange on your baking sheet about one inch apart. To keep moisture in your scones, brush or drizzle the tops with just a touch of coconut milk.

6) Bake for 14 -16 minutes, or until lightly browned and an inserted toothpick comes out clean.

Once your baking has cooled all you need to do is put on the kettle, dress the table, and bring out your tea set. Sit back, enjoy, and take time to appreciate the simple pleasure of an afternoon with your Mum.

Vanessa Lamont

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