I can't ask you, sweet reader, to do something for me and not do something for you. Right?
I have been asking, and will probably continue to ask, for you to vote for Welcoming Kitchen as a 25 Top Food Allergy Mom Blog on the Circle of Moms site. I've asked you to vote every day if you can.
You might be asking yourself ... what do I get out of it?
Well, for one, you're helping get the word out that there are lots (hundreds, thousands even) of yummy recipes that are safe for almost everyone, including those of us who follow a restricted diet. If you or your loved one or your buddy has faced the changing kitchen world of cooking with restrictions, you know that it can be very overwhelming in the beginning. Circle of Moms reaches thousands of readers and with a list of 25 quality food-allergy resources, some of that anxiety can be calmed.
If you think that Welcoming Kitchen is one of those resources, please vote today and every day until Nov. 16.
If that's not enough incentive, here's a recipe for really tasty apple scones. Perfect with a cup of tea or tucked into a lunch box as a surprise treat, these scones are quick and easy to whip up.
Thank you for all of your support over the years. I love hearing from readers of the blog or Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. One of the best parts of this adventure has been the feeling of coming together as a community. We shared this recipe as part of Amy Green's Slightly Indulgent Tuesdays, Allergy Friendly Lunchbox Love at Allergy-Free Vintage Cookery and at Cybele Pascal's Allergy Friendly Fridays. We also shared this with Allergy Free Wednesdays. Please check out all of these great blogs!
Apple Scones (Allergen-free, gluten-free, and vegan)
Makes 8 scones
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
1 tablespoon baking powder
4 tablespoons turbinado sugar, divided
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
5 tablespoons soy-free Earth Balance
1 cup coconut milk (light is ok)
1/2 cup diced apples
Preheat oven to 425.
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, xanthan gum, baking powder, 3 tablespoons sugar, cinnamon, nutmeg and salt.
Using a pastry cutter, mix in cold Earth Balance until batter looks kind of like peas.
Stir in coconut milk.
Mix in apples.
Shape dough into a disk measuring approximately 7 inches across.
Cut the dough disk into 8 triangles.
Separate triangles and distribute on baking sheet.
Sprinkle with remaining sugar.
Bake 12-15 minutes, until firm and lightly golden.
Cool on cooling rack.