January 29, 2011

Brunch With Friends: Part 2

And now for part 2 of my brunch with friends recipes. In case you missed the first post where I shared a delicious gluten free quiche recipe, you can find it here.
Next up, Breakfast Potatoes & Orange Cranberry Scones. Can you say YUM?!?
Breakfast Potatoes
Orange Cranberry Scones
Breakfast Potatoes
1 lb of Idaho potatoes, peeled & cut into 1/2" cubes
1 tbsp Olive Oil
1 cup chopped Onion
1/2 cup chopped Green Bell Pepper
dash of Smoked Paprika (optional)
Salt & Pepper to taste

Preheat your oven to 350 F. Lightly oil a baking sheet and set aside.
Heat a large skillet over medium heat and add the olive oil. Add the onion & bell pepper, and cook for about 5 minutes until softened and beginning to brown, stirring occasionally.  Add the potatoes and seasoning, toss until well combined.
Remove from the heat and transfer the mixture to your prepared baking sheet, spreading out in a single layer. Bake for 20 minutes and then turn over and bake for another 20-30 minutes, until potatoes are cooked and are slightly browned. Serve warm.

Orange Cranberry Scones
adapted from Gluten Free Baking by Rebecca Reilly
1 cup Brown Rice Flour
1/2 cup Sweet White Rice Flour
1/2 cup Almond Flour
1/4 cup Potato Starch (not flour!)
2 1/4 tsp Baking Powder
1/4 tsp Xanthan Gum
1/2 tsp Salt
1/2 stick Unsalted Butter, chilled & cut into pieces (I cut mine, then place in freezer for a bit so that they're extra cold!)
1/2 cup Dried Cranberries
1 tbsp Orange Zest
2 Eggs
1 tbsp Agave
1/3 to 1/2 cup Soy Milk
Cinammon Sugar

Preheat your oven to 400 F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, sift together the brown rice flour, sweet white rice flour, almond flour, potato starch, baking powder and xanathan gum. Add the very cold butter and work it into the flour mixture to create small crumbs.  Try not to handle for too long since the heat from your hands will melt the butter. Add the dried cranberries and orange zest.  Create a small well in the center of the mixture and break the eggs into the well. Add the agave and some of the soy milk. Use a fork to mix the wet ingredients together and gradually incorporate the dry. Continue mixing and adding soy milk until the dough as form. It should be soft but not too wet. At this point, you can store the dough in your refrigerator until you're ready to bake or continue cutting & baking.
Place the dough on a lightly floured surface and roll 1/2" thick. Cut out your scones, brush with a bit of soy  milk, sprinkle with cinnamon sugar, and bake 12-15 minutes until golden brown.


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