Gluten-Free Blueberry Scones

I made our gluten-free scones vegan with an easy egg substitute of 1 Tbs. flaxseed meal mixed with 3 Tbs. of warm water per egg needed. Just let the mixture sit for 10 minutes until it thickens. This works well in most baked goods, including cakes, cookies and muffins.

Ingredients

• 6 Tbs. warm water
• 2 Tbs. flaxseed meal
• 2 cups Jules Gluten Free™ All Purpose Flour, plus extra for dusting work surface
• 1/4 cup granulated cane sugar
• 2 tsp. gluten-free baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 4 Tbs. Earth Balance® Coconut Spread, very cold
• 3/4 cup coconut yogurt, vanilla flavor
• 1/2 cup fresh or frozen blueberries
• 2 Tbs. granulated cane sugar for topping
• 1 tsp. ground cinnamon for topping

Instructions

1. Preheat oven to 400° F. Line baking sheet with parchment paper.
2. Stir together water and flaxseed meal in a small bowl; let stand 10 minutes.
3. Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl, food processor or stand-mixer bowl.
4. Cut Earth Balance® Coconut Spread into the dry ingredients using a pastry cutter, food processor or stand-mixer paddle attachment.
5. Stir in flaxseed meal mixture and yogurt until just mixed. Gently fold in berries.
6. Turn dough out onto flour-dusted surface and form into a 3/4 inch thick rectangle. Cut into triangles using a large knife or bench scraper.
7. Place scones onto baking sheet. Mix sugar and cinnamon together and sprinkle over the tops of the scones.
8. Bake 8 to 10 minutes, until lightly browned. Be careful not to overbake.

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Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

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Green Bean Casserole PIZZA


Ingredients

pizza dough
3 pieces chopped vegan Bacon
1 heaping cup chopped fresh green beans
8 0z sliced mushrooms
2 TBL vegan white wine
1 shallot, minced
2 garlic cloves, minced
1 TBL fresh chopped sage leaves
1 TBL Butter
panko bread crumbs
french fried onions
pinch salt, pepper, & thyme

Sauce:
2 TBL Butter
1 TBL flour
3/4 cup unsweetened almond/soy milk
2 TBL nutritional yeast
pinch s&p

Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

Preheat oven to 450. Roll out your dough and place it on either a pizza crisper (ideal) or a well greased baking sheet. Precook the dough in the oven for about 5-10 minutes or until golden. Then take it out. Meanwhile, start out by melting the butter in a skillet over medium high heat. Add the smart bacon and shallots. Let them cook a couple minutes and then add the garlic, sage, salt, pepper, thyme, and mushrooms. Once the mushrooms begin to sear and release their liquids, add the white wine and cook another couple minutes. Meanwhile, toss your green beans into a pot of boiling water and cook for 6 minutes. Drain them and run a little cold water over them so that they stop cooking. Add the green beans into the skillet with the rest of the vegetables and lower the heat while you make the sauce. Melt 2 TBL butter in a sauce pan over medium high heat and then whisk in the flour. whisk in the milk a little bit at a time as it thickens up into a nice sauce. Add the nutritional yeast and s&p to taste. Pour over the vegetables and stir well. Spread the mixture onto the precooked pizza crust and then top with a sprinkle of nutritional yeast, panko, and french fried onions. Bake in the oven for 10 minutes.