Living Without and Blueberry Scones

I recently got a subscription to Living Without, a magazine dedicated to gluten free and dairy free cooking. Lots of good recipes, articles and the like. I also discovered that they have a website as well. Tons of recipes and substitution ideas. I have found a lot of recipes that I want to try.

One recipe I did try was the Blueberry Scone recipe. I love scones and have been missing them since our family has been gluten free. This scone is very dense, but perfect with a cup of tea or coffee. I followed the directions and made them about 2 inches thick, but next time I will make them a little thinner. Maybe 1 inch instead. Did I mention that this recipe is also dairy free? And to top it off, it didn't have any soy in it either. Bonus!


Blueberry Scones from Living Without Magazine:

2¾ cups brown rice flour
1½ cups + 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup sugar
1 cup almond milk
¾ cup fresh or frozen blueberries (I used fresh)

1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.

2. Preheat the oven to 375 degrees.

3. Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc*. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.

* I would recommend patting the dough into a 1-inch thick disk. The scones rise a bit in the oven and tend to get rather large.

Chocolate Mint Ice Cream (dairy free)

Hi all. Did you think I dropped off of the face of the earth? It's been a rough spring with sick kids, so I haven't had much time to think about blogging. Thankfully we're all healthy and we're on to summer.

It's been really hot the last week or so here, so I decided to try to make some dairy free ice cream to cool us off a bit. Sure, you can buy some really good dairy free ice cream at the store....Coconut Bliss is a favorite around here. But there's something about homemade ice cream. This ice cream was super easy to make, very refreshing and good! Trust me, you won't be thinking that it's a dairy free treat.....it's just a good chocolate treat! :)


Chocolate Mint Ice Cream

2 teaspoons kosher gelatin

1/4 cup peppermint tea, room temperature

1/4 cup honey

3-1/4 cups chocolate almond milk


1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups almond milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining almond milk; let cool, cover, and refrigerate until very well-chilled ( I chilled it for about 8 hrs)

3. Spoon chilled mixture into the canister of an ice cream maker and make the ice cream per the manufacturers directions.

Makes about 1 quart.