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Guacamole
4 tomatoes diced
1/2 red onion diced
1/4 cup Cilantro chopped
1 Tbs of Kosher salt
1 tsp Garlic salt
3 tsp Ground Cayenne Red Pepper*
1. Peal and pit avocados. Then mash with a fork.
2. Add rest of ingredients.
3. Serve with gf chips, use as a topping in gf tacos or gf nachos.
4. Enjoy!
*Add more if you like it spicier of course.
Chocolate Chip Scones
2 cups gluten-free all-purpose flour blend, plus additional for work surfaces
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup semisweet chocolate chips, divided
1/2 cup (1 stick) cold butter, cut into small pieces
3/4 cup milk
1/2 cup plain yogurt
1. Preheat oven to 425 degrees F.
2. Combine flour blend, sugar, baking powder, salt, xanthan gum and baking soda in large bowl. Add 1/2 cup chocolate chips and toss to combine.
3. Cut butter into flour mixture with pastry blender or two knives until coarse crumbs form. Stir milk into yogurt in medium bowl until combined.
4. Gradually add yogurt mixture to flour mixture. Stir together just until dough begins to form. (You may no need all of yogurt mixture.) Transfer to surface sprinkled with flour blend. Knead 5 or 6 times until dough holds together. Divide into 3 pieces.
5. Pat each dough piece into circle about 1/2 inch thick. Cut each circle into 6 wedges with floured knife. Transfer scones to baking sheet; space 2 inches apart.
6. Bake 10 to 14 minutes or until lightly browned. Cool on wire rack. Meanwhile, melt remaining 1/2 cup chocolate chips in small bowl. Drizzle over scones.
Makes 18 scones.
Source: recipes for GLUTEN-FREE kids fun eats from breakfast to treats!, from Publications International, Ltd. Click here for more information.
