lemon blueberry scones

Green garden pizza

chocolate chip orange cookies

Yield: 8 scones
Prep Time: 5 minutes
Total Time: 35 minutes

For the Scones
2 cups gluten-free all-purpose flour
⅓ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
8 tablespoons (1 stick) cold butter, cut into slices
½ cup cold buttermilk
2 teaspoons lemon zest
1 cup fresh or frozen blueberries

For the Sugar Topping
¼ cup sugar
2 teaspoons lemon zest
 

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
2. In the bowl, mix together gluten-free all-purpose flour, sugar, baking powder and salt until well combined.
3. Cut in the butter using a pastry cutter or fork until small pea-sized crumbles form. Add in the buttermilk and lemon zest and mix until well combined. Gently add in the blueberries.  
4. Using your hands, shape the dough into a large ball. Press out the dough on the prepared baking sheet into a circle that is approximately 8 inches in diameter.
5. Using a sharp knife, cut the dough into 8 wedges, but do not cut completely apart.
6. To make the topping, in a separate small bowl, whisk together the sugar and lemon zest. Sprinkle the lemon sugar on top of the prepared dough. Bake for 22 to 25 minutes until lightly golden. Cool slightly and pull the scones apart to serve.

Yield: 1 (9 x 13-inch) pizza
Prep Time: 15 minutes
Total Time: 30 minutes

For the Crust
¾ cup warm water
2¼ teaspoons (1 packet) rapid rise yeast
1 tablespoon olive oil
1 tablespoon sugar
1¼ cups gluten-free all-purpose flour
1 teaspoon sea salt
1 tablespoon apple cider vinegar

For the Toppings
1 cup ricotta cheese
2 cups grated mozzarella cheese
1 teaspoon garlic powder
1 teaspoon sea salt
1 cup chopped artichoke hearts
1 cup chopped spinach
1 cup grated Parmesan cheese

1. In the bowl of a standing mixer, combine warm water, yeast, oil and sugar and let sit until yeast is puffy, about 5 minutes.
2. Meanwhile, whisk together the gluten-free all-purpose flour and salt in a large bowl.
3. Add half of flour mixture to yeast and water mixture and beat on low until well incorporated. Add remaining flour and apple cider vinegar and mix until dough is very sticky and smooth. Place dough in an oiled bowl and cover with oiled plastic wrap. Let rise in a warm place for 1 hour.
4. When ready to bake, preheat oven to 450 degrees F. Turn dough out onto parchment-lined baking sheet and sprinkle gluten-free all-purpose flour over the top of the dough. Gently stretch and press dough into baking sheet with hands.
5. Spread ricotta cheese evenly across surface of dough, leaving room on the edges for a crust. Sprinkle mozzarella cheese on top of the ricotta and then sprinkle with garlic powder and salt.
6. Evenly distribute the chopped artichoke hearts and spinach across the surface of the pizza and top with grated Parmesan cheese. Bake for 15 to 20 minutes until golden and cheese is bubbly.

Yield: 20-26 cookies
Prep Time: 10 minutes
Total Time: 25 minutes

1½ cups gluten-free all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons (½ cup) butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon vanilla extract
2 teaspoons orange zest
½ cup semisweet chocolate morsels
½ cup white chocolate morsels

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, stir together gluten-free all-purpose flour, baking powder and salt.
3. In the bowl of a stand mixer, beat together the butter, sugars, egg and vanilla extract.
4. Gradually add the dry ingredients into the wet ingredients until a dough begins to form.
5. Add the orange zest, semisweet and white chocolate morsels and mix until combined thoroughly.
6. Drop cookie dough by rounded tablespoonful onto the prepared baking sheet and bake for 10 to 12 minutes until the cookies are golden.