My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Friday
Apr182014

Breakfast Friday | Gluten-free Lemon Poppy Seed Scones

Something I thought I would never conquer, or even attempt.

Scones!

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

I cannot tell you when the last time I’ve eaten a scone. So long ago in fact that I couldn’t remember exactly what the texture was supposed to be like.

Scones are not my indulgent breakfast item of choice. I’d much rather go for a giant muffin or French toast.

But[ter] I’m starting to think maybe I just never had a good scone?

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

A few weeks ago I posted a photo of my first attempt at scones and called out to you for help on the texture.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

My first batch was way too crumbly and light, so I added a bit more butter and an extra egg yolk. That definitely helped but I needed to make a flour adjustment because they were slightly grainy. Don’t worry. I ate the entire first batch. No wasting here. At least it was only a half batch…

I ended up landing on the same 3 flours I use a lot around here. It’s the combination I use throughout my entire doughnut cookbook and has proved to be a winner. The ratio of flours does vary, though.

oat flour + sweet rice flour + almond meal

If you still haven’t bought sweet rice flour, now is the time. It’s super easy to find online or at Asian markets. Lots of natural food stores carry it [or will if you ask] as well. And, as mentioned, I have a plethora of recipes that you can use it for.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Because I had no idea where to really start, I headed over to Melissa’s blog to check out a scone recipe I remembered her raving about.

It was a fabulous base recipe to work from, and I made adjustments as needed [ie: the extra egg yolk, more butter, different flours, etc.].

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

And then all of my scone baking dreams came true.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

The interior texture is thick and rich with a light sweetness and flakiness to it. It’s kept perfectly moist from the butter and cream and the exterior forms a light golden brown crust from the high oven temperature. They hold together nicely with a slight crumb, that is common for scones. While the texture is thick they are anything but dense.

The texture is a mix between a drop biscuit, pound cake, and a muffin. Make sense?

And if that wasn’t enough, they’re laced with lemon-vanilla flavors and a sweet + creamy glaze with a little poppy seed crunch.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Gluten-Free Lemon Poppy Seed Scones

So now that I’ve gabbed your ear off I should tell you that you can find the recipe over on Simply Organic’s website! I developed and photographed this recipe for a spring baking project with Simply Organic, but I wanted to make sure and share it with you and show a few process shots. If you have any questions, feel free to leave them in the comments on this post.

adapted from: Cranberry Orange Scones

Here are some tips:

  • If you don’t have vanilla beans, add in an extra teaspoon of vanilla to the wet ingredients.
  • Using cold ingredients works best. This is a recipe where you don’t want your butter to be soft!
  • They key to the amazing texture is all in the mixing, or lack there of. You want to mix/knead lightly until the dough just comes together.
  • If you don’t have lemon flavor I would add an extra 2 teaspoons of lemon zest to the wet ingredients.
  • Make substitutions at your own risk. The ingredient ratios are extremely important to the final outcome of this recipe. aka: I don’t recommend subbing.

Not a sponsored post.

Lemon Poppy Seed Scones | edibleperspective.com #glutenfree

Pretty sure I ate at least 5 a day for the entire week. I just couldn’t stop. It was worse than with the brownies. Then I made them again this week and ate 2 before I even knew what happened. I blame butter. And cream. And lemon.

I am now scone obsessed. The end.

Be on the lookout for a spring recipe roundup on facebook later today!

Ashley

Thursday
Apr172014

Greek Stuffed Deviled Eggs - mayo free!

Please help me with something.

Greek Stuffed Deviled Eggs (mayo free) | edibleperspective.com

I can hard-boil eggs but I cannot for the life of me peel them.

I’ve read all the “tricks” and still nothing works. After I peeled these eggs the whites were left looking haggard. I’m not even sure I would have served them to guests because it looked like a small child poked + prodded every single one.

What is the DEAL? I feel like this never used to happen until I started buying organic, hippy, happy-dancing chicken eggs. I know you’re supposed to wait at least 10 days before hard-boiling from the time they were laid, and these were, so what gives? I shocked them in the ice bath, they were fully cooked, I waited until they were chilled. What am I missing? I also swear that brown eggs are harder to peel than white, even though I know there is no difference in the actual egg.

HALP!

Greek Stuffed Deviled Eggs (mayo free) | edibleperspective.com

Now that I got that off me chest we can talk about the recipe.

Deviled eggs have never been more addicting. Never heard about the addicting nature of deviled eggs before? Well then, you must make these.

Greek Stuffed Deviled Eggs (mayo free) | edibleperspective.com

I wanted to do something different with these deviled eggs. I wanted them mayo free. I wanted them simple. I didn’t want you to have to scoop them into a pastry bag and fancily squeeze out the filling to look like flowered frosting.

So, instead!

I whipped up the yolks with feta and a little bit of milk. = no mayo needed

I stuffed them with sun-dried tomatoes, kalamata olives, and more feta. = Greek Stuffed Deviled Eggs

And that was that.

Greek Stuffed Deviled Eggs (mayo free) | edibleperspective.com

Print this!

Greek Stuffed Deviled Eggs gluten-free // yields 16 egg halves

  • 8 large eggs
  • 1 cup crumbled feta cheese, divided
  • 2-3 tablespoons milk
  • 8 medium [oil packed] sun-dried tomatoes, blotted well + chopped
  • 8-10 small kalamata olives, pitted + chopped
  • black pepper

To hard-boil the eggs: Place eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Once boiling, turn the heat off and cover with a tight fitting lid. [If using an electric cooktop place the pot on a cool burner.] Let sit covered for 12 minutes. While you wait prepare an ice bath in a large heat-safe bowl. Drain water and place eggs in the ice bath and place in the fridge until fully chilled.

Remove the eggs from the bowl. Lightly crack the shell and peel the eggs, rinsing with cold water after peeling. Slice the eggs in half and place the yolks in a large food processor. Add 3/4 cup crumbled feta and 2 tablespoons of milk and turn on until it starts to cream. Scrape the sides of the bowl and add a bit more milk if needed to come to a thick and creamy consistency [not runny]. Turn on again until fully combined.

Scrape contents into a bowl and stir in the remaining 1/4 cup of feta, chopped sun-dried tomatoes, chopped olives, and black pepper. [Salt shouldn’t be needed with the saltiness of feta and olives, but taste and add if needed.]

Spoon into the halved eggs, place on a plate, and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.

notes: Can be made 1 day ahead, but assemble on day of serving and be sure to keep both the egg whites and stuffing in airtight containers in the fridge. If you have leftover stuffing try adding it on top of a salad or on toast.

Greek Stuffed Deviled Eggs (mayo free) | edibleperspective.com

Yeah, now you see what I’m talking about with the haggard looking eggs. Don’t judge. Just eat.

Ashley