Never Before Seen Secret Recipes from GFB.org

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And now, for your Never Before Seen Secret Recipes!

Enjoy, from our kitchen to yours…

Cinnamon Roll Scones

Scone Ingredients: 2 cups almond flour 2 tbsp granulated erythritol* 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon 1 large egg, lightly beaten 1/4 cup coconut oil, melted (you may use butter if you prefer) 2 tbsp heavy cream 1/2 tsp vanilla extract 8 drops stevia extract

Filling/Topping: 3 tbsp granulated erythritol 2 tsp cinnamon

Icing: 1 oz cream cheese, softened

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1 tbsp heavy cream 1/2 tbsp butter, softened 1 tbsp powdered erythritol 1/4 tsp vanilla extract 6 drops stevia extract

For the scones, line a baking sheet with parchment paper and preheat oven to 325°F. Whisk together almond flour, erythritol, baking powder, baking soda, salt and cinnamon in a large bowl. Add in egg, coconut oil, cream, vanilla extract and stevia extract until dough comes together.

In a small bowl, whisk together filling ingredients. Sprinkle half of filling into dough and very lightly mix in, it should remain streaky.

Turn the dough out onto a parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Sprinkle with remaining topping. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet. Bake 20 to 25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.

Remove from oven, transfer to a wire rack and let cool.

For the icing, beat cream cheese, butter and cream together until smooth. Beat in powdered erythritol, vanilla and stevia extracts until combined. Pipe or spread over cooled scones.

* links go to Amazon

Serves 8. Each scone has 7g of carbs and 3g of fiber, so total NET CARBS = 4g.

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Gluten Free Chocolate Chip Yogurt Donuts

Ingredients:

1/2 cup oat flour* 1/2 cup quinoa flour 1/4 cup coconut flour 3/4 teaspoon salt 1 teaspoon baking powder 2 whole eggs 2 tablespoons cane sugar 1/2 cup non-fat vanilla Chobani 1 tablespoon vanilla extract 2 tablespoons Earth Balance, melted 1/2 cup unsweetened vanilla almond milk 1 cup semisweet chocolate chips

Chocolate Icing:

1 cup semisweet chocolate chips 2 tablespoons coconut oil

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Makes 6 donuts

*Make sure your oats are certified gluten-free otherwise cross contamination is a threat.

Preheat the oven to 350°F, grease the donut pan and set aside.

In a medium sized bowl, sift together the flours, salt and baking powder. In a separate bowl, combine the eggs, sugar, Chobani yogurt, melted Earth Balance, vanilla extract and almond milk then stir well to combine.

Gradually add in the dry ingredients to the wet while continuing to stir, just until a smooth batter has formed.

Stir in the chocolate chips and then spoon the batter into the donut pan.

Cook in preheated oven for approximately 22 minutes (keep an eye to see when they are puffy and light golden brown on the edges). Remove donuts from oven and cool for several minutes.

While donuts are cooling, melt 1 cup chocolate chips with two tablespoons coconut oil in the microwave for 30 second increments so that is doesn’t burn.

Coat one side of each donut in chocolate or drizzle lightly.

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Tastebud Tingling Salted Caramel Baileys Milkshake

Makes two milkshakes

4 scoops dairy free vanilla ice cream 1/3 cup dairy free caramel sauce 3 teaspoons sea salt 3-4 ounces Baileys Irish cream 3/4 cup milk (almond and/or coconut) 3-4 ice cubes

Dairy free whipped topping

In blender, combine ice cream, caramel, salt, Baileys, milk and ice – blend until smooth. Pour into glasses and top with whip cream, cinnamon, salt.

Enjoy 

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