Vote for my Maple Pecan Scones with Maple Pecan Glaze recipe (below) in this week’s So Delicious® Dairy Free SO Much to Love  Giveaway!   You’ll be entered to win daily prizes just for voting, and if my recipe gets the most votes, you’ll be entered to win a  great weekly prize!

You can vote all week long beginning on Monday, May 7th through May 14th on the So Delicious Facebook Page here: http://www.facebook.com/sodeliciousdairyfree/app_329957620382748  Vote every day for my dairy-free/gluten-free Maple Pecan Scones Recipe to increase your chances of winning!

Maple Pecan Scones with Maple Coconut Glaze

Gluten-free, Dairy-free, Vegan

Makes 10 scones

1 1/2 cups plus 2 teaspoons gluten-free organic  All-Purpose baking mix from The Pure Pantry

2 teaspoons baking powder

1/2 tsp sea salt

1 cup of gluten free rolled oats

¼ cup coconut oil

3 tablespoons maple sugar or coconut  (palm) sugar

2 tablespoons maple syrup

1 tablespoon flax meal

3 tablespoons hot water

1/2 cup So-Delicious Coconut Milk, regular flavor

½ teaspoon maple extract

1/2 cup chopped pecans

Maple Coconut Glaze

1 1/2 cups powdered sugar

1 teaspoon maple extract

1 tablespoon So- Delicious Coconut Creamer

1.   Preheat the oven to 400 °F.

2 .  In a food processor or blender, finely grind oats.  Or, alternatively, you may use gluten-free oat flour.

3.   In large bowl, combine gluten-free baking mix, baking powder, salt, ground oats and maple or coconut sugar.

4.  Using a pastry blender or a fork, blend coconut oil into dry ingredients.  Place flax meal in a small bowl.  Add bowling water and whisk together.  Let stand 3 minutes and stir again.  Add flax gel , maple syrup, So-Delicious Coconut milk, and maple extract to draw ingredients, stirring just until dry ingredients are moistened.  Stir in pecans. Dough will be sticky.

5 . Lightly dust a work surface and hands with gluten-free baking mix or rice flour.  Turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of  circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 nches apart.

6.  Bake for 25 minutes or until scones are golden brown.  Cool completely.  If you created the 8 inch circle, cut into 10 scones.

7.  Prepare Maple Coconut Glaze.  Sift powdered sugar into medium bowl.  Add maple extract and So-Delicious Coconut Creamer and blend with mixer.  Spread glaze over scones and let set.

Find this and other recipes in “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan

Here is an amazing recipe from our friends at Spork Foods!  Strawberry season is upon us so enjoy this delicious treat!

Strawberry and Cream Muffins with an Almond Streusel Topping

Yields 1 dozen muffins

Ingredients:

2 cups gluten-free  All-Purpose Baking Mix from The Pure Pantry brand

½ teaspoon ground Ceylon cinnamon

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¾ cup organic evaporated cane sugar

2 teaspoons egg replacer, dry (Ener-g brand)

1 teaspoon vanilla extract

1 cup coconut creamer (So Delicious brand)

¾ cup un-sweetened almond milk

¼ cup neutral tasting oil (safflower)

¾ cup fresh strawberries, finely chopped

Almond Streusel Topping:

2 tablespoons non-hydrogenated buttery spread

½ cup toasted almonds

3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon ground Ceylon cinnamon

2 tablespoons gluten-free All-Purpose Baking Mix from The Pure Pantry

Directions: Preheat oven to 350°. In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform. Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries. Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section. To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform. Sprinkle each muffin with about 1 tablespoon streusel topping. Bake for 28-30 minutes or until toothpick comes out clean. Serve warm. © Spork Foods, 2012

Gluten-free Coconut Cupcakes with Coconut Frosting

Cupcakes:

2 cups organic gluten-free All Purpose Baking Mix from The Pure Pantry

3/4 cup (1 1/2 sticks) unsalted butter at room temperature or ¾ cup coconut oil

1 1/3 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup coconut milk, So Delicious Brand regular flavor

Frosting:

1 cup (2 sticks) unsalted butter at room temperature, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

1 1/2 cups sweetened flaked coconut

For cupcakes:

Preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners.  Using electric mixer, beat butter or coconut oil in large bowl until smooth.  Add sugar and beat on medium-high speed until well blended.  Add eggs one at a time beating well after each addition and occasionally scraping down sides of bowl.  Beat in vanilla.  Add half of baking mix and beat on low speed just until blended. Add 1 cup coconut milk and mix just until blended. Add remaining flour mixture on low speed and blend until combined.

Divide batter among cupcake papers. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Cool cupcakes 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy.  Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut.

Gluten-free Dark Chocolate Cake with Coconut Frosting

Ingredients:

1 package Dark Chocolate Cake Mix from The Pure Pantry

1 cup coconut milk, such as So Delicious regular flavor  (or almond, rice or regular low-fat milk)

3 eggs

1/2 cup coconut oil, melted

1 cup boiling water

1 teaspoon vanilla

Coconut Frosting:

1 cup non-hydrogenated palm shortening from Spectrum Organics, or 1 cup coconut oil

2 1/2 cups powdered sugar

1/3 cup coconut creamer, So Delicious Brand

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

Shaved coconut for decorating top of cake

Instructions:

Preheat the oven to 350 degrees.  Grease two 9 inch round cake pans.  Place cake mix in a large bowl.  In a medium bowl beat eggs with electric mixer for 2 minutes.  Add milk and oil.  Slowly add mixture to large bowl and blend on low.  Add hot water and blend until combined.  Pour batter into greased cake pans and bake for 25 minutes or until toothpick inserted comes out clean.  Cool completely.

Prepare Coconut Frosting:Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut creamer, seeds from vanilla bean or vanilla extract.  Beat on medium speed until blended.   Increase to high and beat until light and fluffy.  Run knife along edge of cake pan.  Turn cooled cake over onto round cake plate.   Spread about 1/3 of the frosting on the top of the cake.  Run knife around edge of second cake.  Turn over on top of frosted first layer.  Spread frosting on top and sides of cake.  Sprinkle top with coconut.

Easy Gluten-free Dark Chocolate Pound Cake

Looking for a simple dessert that is easy to bake and serve?  Try this dark chocolate pound cake recipe.  No need for complicated frosting: serve it with fresh berries and a dusting of confectionaire’s sugar or a dollop of whipped cream and you are good to go!  You will be in and out of the kitchen in less than 50 minutes!

Ingredients:

1 package gluten-free Dark Chocolate Cake Mix from The Pure Pantry

4 eggs or equivalent egg replacer

1/2 cup melted coconut oil or vegetable oil

1 cup hot water

1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees.  Grease a 9 x 5 inch loaf pan.

Using electric mixer, beat eggs for two minutes.  Add oil and blend.  Add package of dark chocolate cake mix and hot water and mix on low until combined.  Add vanilla and blend, scraping down sides of bowl with spatula.

Batter will be thick.   Spoon batter into greased pan and smooth over the top with spatula.  Bake in preheated oven for 40 minutes or until toothpick inserted comes out clean.  Remove from oven and cool completely.  Remove to serving plate.  Dust with confectionaire’s sugar and serve with fresh berries.