gluten-free savory biscuits with apricot-blueberry fruit compote

winter

gluten-free savory biscuits

• Makes about 5 biscuits

People with a gluten intolerance shouldn’t have to go without country-style biscuits! These are delicious and low in fat. Serve with apricot-blueberry fruit compote (recipe follows) or mushroom gravy (page 150) for a savory treat.

2 cups gluten-free all-purpose baking flour, plus more for rolling

¹⁄₂ cup brown rice flour

³⁄₄ teaspoon sea salt

1 tablespoon baking powder

³⁄₄ teaspoon baking soda

1 tablespoon coconut palm sugar

1 tablespoon flax seed meal

1 tablespoon arrowroot

2 tablespoons coconut oil

¹⁄₂ cup unsweetened rice milk, mixed with 1¹⁄₄ teaspoon dry yeast

1 teaspoon apple cider vinegar

¹⁄₃ cup unsweetened applesauce

Preheat the oven to 450 degrees F. Place all the dry ingredients into a large bowl. Mix coconut oil into dry mix using a fork or your hands until the flour is crumbly and well combined. In a separate bowl, whisk together the rice milk and yeast and allow to sit for five minutes until it bubbles. Stir in vinegar and applesauce. Pour wet ingredients into dry ingredients and mix together until well combined.

Turn out onto a floured cutting board and make sure the dough stays together in a nice ball. Add more flour as needed if the dough is sticky.

With a rolling pin, roll the dough out to about 1¹⁄₂-inch thickness. Cut into rounds with a biscuit cutter and place on a baking sheet lined with parchment paper. Repeat with remaining dough. Bake for 12 minutes. Serve hot.

apricot-blueberry fruit compote

• Makes about 1¹⁄₂ cups

Compote is a very Southern thing. My friends in L.A. would always make fun of me when I said it, because I would drag the word out: “compoooot.” This makes a great topping for pancakes, scones, biscuits, toast, and grains—whether you say it with a Southern accent or not.

1 cup dried apricots, chopped

¹⁄₂ cup dried blueberries

1 cup filtered water

1 orange, zested and juiced

Pinch sea salt

1 teaspoon grated ginger

2 teaspoons maple syrup (optional)

Combine all ingredients in a small saucepan. Bring to a boil, then simmer with lid on until the fruit gets thick and is no longer watery, about 25 minutes. Check and stir frequently so the fruit doesn’t stick. Remove lid toward the end of cooking to cook off any excess water. Remove from heat and serve.

maple almond-pecan scones

• Makes 8 scones

These aren’t your typical scones made with white flour, tons of sugar, and butter. They are more healthy and wholesome yet really delicious, and will not send your blood sugar on a rollercoaster ride.

¹⁄₂ cup raw pecans

¹⁄₂ cup raw almonds

¹⁄₂ cup rolled oats

2 cups barley flour (or other whole-grain flour), plus more for pan

¹⁄₄ teaspoon sea salt

1 tablespoon baking powder

1 teaspoon cinnamon

¹⁄₃ cup unsweetened applesauce

¹⁄₃ cup maple syrup, plus 2 tablespoons for topping

2 tablespoons safflower oil or coconut oil, melted

1 tablespoon vanilla flavoring

¹⁄₄ cup chopped pecans or almonds

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Place first three ingredients in a food processor and process until mixture becomes a meal and no chunks remain. Transfer to a large mixing bowl and combine with the rest of the dry ingredients.

In a small bowl, mix together all the wet ingredients except for the 2 tablespoons maple syrup, then add to the dry ingredients; lastly, fold in the nuts. Mix together until it forms a firm dough ball–I usually use my hands toward the end. Sprinkle a little flour onto the parchment paper and transfer the dough to the sheet. Gently press the dough into an eight-inch circle, then cut into eight pieces with a sharp knife. You do not need to separate the wedges.

Glaze the tops with 2 tablespoons maple syrup. Bake for 15 to 20 minutes. Cool slightly, then transfer to a cooling rack. These are great alone or served with apricot-blueberry fruit compote, on page 49.