A Gluten-Free Holiday V: Oatmeal Poppyseed Scones for Breakfast or Brunch
[On the menu today. . . recipe below!]
Welcome to Week V of A Gluten-Free Holiday, the event conceived by Amy of Simply Sugar and Gluten Free, designed to bring you lots of GF holiday food ideas every Thursday right through to Christmas! This week’s topic is Breakfasts and Brunch–so of course, I just *had* to volunteer to host this one. It’s no secret that breakfast is my very favorite meal of the day! I’ve got a new favorite recipe to share, too (at the end of this post).
Here at A Gluten-Free Holiday, we’re giving away two cookbooks today–both filled with yummy vegan recipes! For information about how to enter to win, keep on reading! Here’s what’s on offer this week:
One reader will win a copy of Jennifer Katzinger’s Gluten Free and Vegan Holidays. This book offers recipes for holidays throughout the year. I took a peek on amazon.com and it looks like a beautiful book!
And. . . .
A second reader is eligible to win a copy of my book, Sweet Freedom! (If you eat gluten-free, please note that only about 30% of the recipes in the book are gluten free; the rest use spelt and/or barley flours. You can always replace those with all-purpose GF flour, however; I’ve tried it on more than a dozen recipes and it works just fine!). All the recipes are free of refined sugars, wheat, eggs and dairy.
Here’s How to Enter the Giveaway:
To enter the giveaway, simply leave a comment on this post telling me what your favorite breakfast food is. And please do feel free to link up your own recipes so that others can find some inspiration as well! Every recipe you link counts as an extra entry.
You can also enter again with any or all of the following additional methods. For each one, please come back and leave a separate comment telling me that you did so:
- Like DDD on Facebook, follow me on twitter, or subscribe to this blog
- Share the post on Facebook, twitter, Pinterest or tumblr
- Use the “Look Inside” function on Jennifer’s book page on amazon, then come back and tell me which recipe sounds best to you.
The giveaway will remain open until 11:59 PM my time on Wednesday, December 14th.
You can also check out what the other GF Holiday participants are cooking up for breakfast, here:
- Amy at Simply Sugar and Gluten Free made crockpot coffee cake
- Maggie at She Let Them Eat Cake made gingerbread granola
- Kim at Cook it Allergy Free shared EIGHT Allergy-Friendly breakfast/brunch ideas
- Alta at Tasty Eats at Home made zucchini and sundried tomato frittata
- Hallie at Daily Bites made fruit and nut breakfast treats!
And Now for Today’s Breakfast/Brunch Recipe!
The first time I ate home-baked scones was a bit of a revelation for me. I was in Windsor, Ontario, visiting my former university room mate over the Christmas holidays. After an afternoon spent chattering like hungry chipmunks, we relaxed over a homecooked dinner of lasagna and one too many glasses of wine before calling it a night. I awoke the next morning to the characteristic hissing and bubbling of the coffee maker, my nose leading me toward the beckoning aromas in the kitchen. There at the counter was my roomie (let’s call her Marilyn) slicing cinnamon scones from a pan, setting them on plates and topping each with a dollop of freshly whipped cream. She proffered a mug of java and a plate; the biscuit was still warm, the cream melting and beginning to run in rivulets down the sides of the pastry.
I was in awe: you mean you could make those things from scratch?
In school, Marilyn was a lively, chatty woman with a hearty laugh, someone who embodied the term “joie de vivre“; clearly, she loved life. Also, she loved men. She loved everything about them, and she made it look so easy: chatting was easy, laughing was easy, dating was easy–in word, Marilyn was easy.
Marilyn had perfected the art of flirting and could attract more men in five minutes than the words I could type in that time span (and I’m a pretty fast typist. Then again, Marilyn was pretty fast, too.). But apart from her social talents, who would guess that she could bake as well? I mean, one doesn’t usually associate scones and sex (though I suppose that whipped cream is another matter altogether.). Once she shared the recipe with me as she baked up a fresh batch, I was astounded at how simple it was to whip up such delicious delicacies by hand.
I transcribed the recipe (which, as I recall, made use of an alarming amount of Crisco shortening), and once I returned to Toronto, I went to town baking scones. I haven’t lost my admiration since.
A few weeks ago, I spied a recipe for Oatmeal Poppyseed Biscuits in an in-house magazine put out by one of our local supermarkets. My thoughts turned to a bulk bag of poppyseeds I’d bought a while back, sitting abandoned in the back of my cupboard, and I decided to whip up my own, ACD-friendly, version of the biscuits.
I couldn’t be happier with this recipe. The biscuits rise high and light, with a delicate crumb that’s just sturdy enough for slathering with coconut butter or homemade cranberry-apple compote. The oats add a lovely textural contrast and an alternate kind of flakiness, that you might find in butter-laden ones.
The HH adored these little cakes and quickly scarfed down two of them.
“So, can I have another one of those?” he asked, the plate already in his hand, outstretched toward the cookie sheet.
I laughed and glanced back at him from my post at the kitchen table, where I was laying out the cakes to photograph them. ”Ah, we’ll have to see,” I teased, lowering my chin and batting my eyelashes. “I’ll consider giving you a taste, but then what will you give me?” (Hmm. Could it be Marilyn taught me more than simply how to make scones?).
He raised an eyebrow and smiled a crooked smile. “Your wish is my command,” he replied.
And then, he reached for the whipped cream. *
*to put some on top of his scone, silly! 
I’m also sharing this recipe at Amy’s Slightly Indulgent Tuesday event.
Oatmeal Poppyseed Scones (suitable for ACD Stage 3 and beyond)
These are a perfect addition to your weekend breakfast or brunch. The dough comes together incredibly quickly, and the scones can go from idea to table for a freshly baked, warm and inviting breadstuff in under 30 minutes.
1-1/4 cups (300 ml) Ricki’s all-purpose gluten-free flour blend (or any all-purpose GF flour)
2/3 cup (160 ml) old-fashioned rolled oats (not instant or quick-cook)
1 Tbsp (30 ml) poppy seeds
2-1/2 tsp (12. 5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum
3 Tbsp (45 ml) solid (cold) extra virgin coconut oil, preferably organic, plus an extra 1 Tbsp (15 ml), melted, for brushing tops of scones
3/4 tsp (3.5 ml) apple cider vinegar
enough unsweetened plain or vanilla soy or almond milk to make 2/3 cup (160 ml) with the vinegar
1 tsp (5 ml) vanilla
10-15 drops plain or vanilla liquid stevia, to your taste
Preheat oven to 425F (220 C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a medium bowl, sift together the flour, poppyseeds, baking powder, baking soda, salt and xanthan gum; whisk to blend. Stir in the oats and set aside.
Pour the apple cider vinegar into a glass measuring cup. Add enough milk to make 2/3 cup (160 ml) total. Add the vanilla and stevia and stir to blend. Set aside.
Drop the coconut oil in chunks over the flour in the bowl. Using a pastry cutter or a wide-tined fork, cut the oil into the flour to create pea-sized bits (don’t over mix the oil into the flour–it’s okay if there is still a lot of flour that’s not mixed with the oil). Pour the liquid over the dry ingredients and quickly toss with a fork until it comes together in a rather soft dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough and place mounds on the cookie sheet. Use a floured hand or the back of a silicone spatula to gently flatten the top of each scone. Melt the final tbsp (15 ml) of oil and gently brush the scones with oil. Bake in preheated oven for 15-20 minutes, until lightly browned on top. Allow to cool 5 minutes before removing to cooling rack. Serve warm with coconut butter or jam (or both). Makes 6-8 biscuits. May be frozen.
If you’re interested in previous Gluten Free Holiday posts, here’s what’s been going on so far:
Week One: Healthier Through the Holidays hosted by Simply Sugar and Gluten Free
Week Two: Thanksgiving Favorites hosted by Cook It Allergy Free
Week Three: Edible Gifts of Good Taste hosted by Tasty Eats at Home
Week Four: Holiday Entrees and Side Dishes hosted by Daily Bites Blog
* * * * * * * * * * * * * * * * * *
Last Year at this Time: Baked Apple Rice Pudding (gluten free; ACD Stage 2 and beyond)
Two Years Ago: Chiles en Nogada (stuffed chiles with pomegranate; gluten free; ACD Stage 2 and beyond).
Three Years Ago: Brandied Apricot-Ginger Spread (gluten free; not ACD friendly)
Four Years Ago: Fluffy Fruited Pancakes (not gluten free; not ACD friendly)
© Ricki Heller, Diet, Dessert and Dogs
SHARE YOUR BREAKFAST OR BRUNCH RECIPES HERE (COUNTS AS AN EXTRA ENTRY IN THE GIVEAWAY):
[...] of Diet, Desserts, and Dogs fame, is in charge today. And her Gluten-Free Oatmeal Poppyseed Scones will wow you, without a [...]
Eggs, hands down, are my favorite. They make every breakfast better. I’m a particular sucker for quiche.
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Pancakes. Always been my favorite. Back in my gluten days and now in my non-gluten days! No doubt about it!
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My favorite breakfast food is fruit, I always incorporate it into my breakfast in some form or another. I love my morning smoothies!
Ana
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I love breakfast too. My old favorite before allergy diagnosis was a stack of peanut butter pancakes with real maple syrup. I haven’t tried recreating it yet with a different nut butter but should. Thanks for your recipe and giveaway!
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I like you on Facebook!
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[...] Gluten-Free Holiday is being hosted this week over at Diet, Dessert, and Dogs by Ricki Heller, and the theme is Holiday Breakfast and Brunch. Ricki is giving away a copy of her [...]
[...] week five of A Gluten-Free Holiday and we’re all about breakfast and brunch! Head over to Diet, Dessert, and Dogs for Ricki’s delicious recipe for Oatmeal Poppyseed Scones and the chance to win some [...]
You are so funny.
I haven’t made scones in a long while. These sound delightful!
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Winter spiced Buckwheat pancakes…with ginger, cinnamon, allspice, stevia and carob chips suitable for candida free diet…yum
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Breakfast is my all time favorite(I go to bed thinking about it!!),,,my fave ‘right’ now is 1/2 avocado, 1/2 banana, grated carrot/zucchini/cuke(one or all) spice(this morning was pumpkin),maybe hemp seed or chia seed, 2 dates and into the processor(if too thick I add a little coconut water. Makes a pudding layered with fruit(today was papaya) and homemade granola,,,that’s love!
AND I love scones as well,,,will definately make this recipe,,,thankyou!
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My favorite breakfast is a green smoothie made with spinach, avocado, blueberries and banana.
Audrey J
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I’ve recently become a fan of fruit smoothies for breakfast…I even put spinach in mine, and you don’t even know it’s there!
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Oatmeal or hot cereal with a spoonful or two of nut butter. Yum!
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If I had to pick ONE favorite, of course it would be donuts. But since I have yet to attempt making my own, I don’t eat them. So I usually eat eggs. And sometimes oatmeal.
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I am following you on Twitter.
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I like you on Facebook.
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I subscribe to your blog.
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I “looked inside” Jennifer’s book. Since I’m in a cookie mood, I have to say the Coconut Pecan Chocolate Chunk Cookie Bars recipe looks good!
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I shared this post on Twitter
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My favorite breakfast food (when I eat out, at least) is pancakes, because they never turn out so good for me at home!
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I like you on FB
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and I follow you on Twitter!
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You just started my day out with the perfect laugh! You are too funny! But these scones sound amazing. I have not made scones in such a long time and I just received some really good organic certified gf oats that I have been using in all sorts of things. This recipe would be perfect to finish them off!!
And beautiful photos!
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Hard to choose, but I think waffles are my favorite. I need to make some!
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I’m subscribed on Google Reader.
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[...] Welcome back to our Gluten-Free Holiday Event! Week 5 is being hosted by Ricki Heller from Diet, Dessert n Dogs. [...]
Lots of great-looking recipes in Gluten-Free and Vegan Holidays! I think I’d try the Christmas Fig and Spice Cake with Creamy Citrus Frosting first.
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I love, love, love scones…not sure why I didn’t think about making them for Christmas morning. Yours look so yummy. Can’t wait to try them!
Thanks for hosting this week, Ricki!
xoxo,
Amy
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I love treating myself to pancakes for breakfast!
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I linked up my protein waffles…
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… and apple struesel muffins. Thanks for hosting this giveaway, Ricki!
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I have so many favorite breakfast foods – many grain-based (aka coffee-cake, muffins, scones), though I also love tofu scrambles with toast. That said, I find the breakfast that works best for me is a smoothie, which is why I submitted my smoothie recipe to this event too (as well as Wellness Weekend earlier in the week).
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Yum! My favourite breakfast is still steel cut oats, but lately I have been enjoying them with pomegranate arils, lime juice and flax seeds. Yum!
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I like DDD on Facebook.
I should note that I already own your book (love it!), so is it ok if I am just entered for the Jennifer Katzinger cookbook giveaway?
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I already subscribe to DDD
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I linked up my banana chia super pancakes…
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I have so many favorite breakfast foods – many grain-based (aka coffee-cake, muffins, scones), though I also love tofu scrambles with toast. That said, I find the breakfast that works best for me is a smoothie, which is why I submitted my smoothie recipe to this event too (as well as Wellness Weekend earlier in the week).
I should note that I already own your book (love it!), so is it ok if I am just entered for the Jennifer Katzinger cookbook giveaway?
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… and my Indian-Spiced Superseed Porridge… both super yummy.
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I follow you on twitter.
I should note that I already own your book (love it!), so is it ok if I am just entered for the Jennifer Katzinger cookbook giveaway?
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I subscribe to DDD via google reader.
I should note that I already own your book (love it!), so is it ok if I am just entered for the Jennifer Katzinger cookbook giveaway?
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Jennifer’s Cabbage Rolls with Chardonnay Sauce sound really good!
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Just tweeted!
I should note that I already own your book (love it!), so is it ok if I am just entered for the Jennifer Katzinger cookbook giveaway?
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Poached eggs on top of my awesome gf pancakes is always a treat or one of my many smoothie creations.
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A really nutritious smoothie with some or all of the following: either berries or cacao, 1/2 banana, maca, goji berries, sunwarrior protein powder, coconut, lecithin, chia or flax, ice and almond or hemp milk – yummy!
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Definitely like you on FB … and definitely will try those scones, wowza, they look good! Do you have a recipe for your flour mix here on the blog? I have Sweet Freedom, maybe I ought to check to see if it is in there once I get home
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retweeted your tweet about this post
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Fav breakfast food is scrambled tofu with toast. Fast and simple to make and filling.
Thanks for the giveaway!
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My favorite breakfast food is a fried egg on a toasted English muffin with a wedge of Laughing Cow cheese, spinach, and a dash of pepper flakes. Yum, and so quick and easy to cook.
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I love overnight oats for breaksfast, especially topped with Dairy-free Nutella and Raspberry Jam.
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I like you on Facebook.
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my favorite breakfast is just a piece of cheese and a 20 Oz Coke Zero. I tend to be rather lazy when it comes to MY food.
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I follow you on twitter and would LOVE to win something
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I can’t begin to tell you how much I love scones. Can’t wait to make these.
BTW I followed you on Twitter.
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Hmmm. I think I have an abandoned bag of poppy seeds in the cupboard. As for my latest breakfast rut, it’s polenta with olives and blackberry jam … You asked.
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My favorite breakfast food is a grapefruit. Not fancy, but so easy!
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I “like” Diet Dessert and Dogs on Facebook. Thanks for the great recipes- keep them coming!
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The recipe that looks soo good is coconut pecan chocolate chunk bars
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These scones sound delightful. Scones were always something shared with my Scottish Grandmother, must make some in her memory !! Thanks
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I can’t wait to try these. New to GF (also corn, soy, peanuts, and dairy) so surfing several sites to find some good stuff to appease my picky husband.
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Breakfast is my favorite meal of the day. NEVER mess with my breakfast
Looking forward to trying the recipes.
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breakfast? used to be peanut butter on my homemade whole wheat bread toast.
any more? Breakfast is the hardest thing for me to figure out…usually something with eggs.
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P.S.
Pistachio joys in the cookbook look yummy. I tried the sweet potatoes and red onions last week and they were great.
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I love scrambled eggs, gluten free toast, and a cup of coffee sweetened with coconut milk. But, I have been craving some gluten free scones.
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My favorite breakfast food is pancakes. I shared my Raspberry Pancake recipe. I can’t wait to try your scones!
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liked on facebook
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Witches stew, nut butter balls, brown sugar cake, green beans w/ tarragon…tzimmes…quite frankly A LOT peaked my interest!!
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hehe, that was cute! (the whipped cream) and these scones look wonderful, can’t wait to get back to my kitchen
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buckwheat pancakes with coconut oil and hot black coffee
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I would like to try this recipe but I don’t do so well with oats. My current favorite breakfast is Pumpkin Bread in a Bowl by Chocolate Dovered Katie.
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eggs!
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breakfast is the best meal of the day! especially when you have it for dinner!
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you’re on my twitter list!
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the molasses spice cookies from the book sound very tasty
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shared your post on twitter!
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What a great idea. It can certainly be a challenge for vegetarians and vegans during meaty holidays and those unable to consume gluten, so the more ideas the better.
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My favorite breakfast is a GF bagel with tofu cream cheese on it. I then chop up blueberries or some other fruit and put it on top with a little sprinkle of sugar. Peach tea to top it off and the sun peaking out to greet me tops it off perfectly!
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I love eggs in the morning. I also LOVE pancakes.
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I am boring, but fruit. I love fruit for breakfast, lunch, dinner, snacks…I just love fresh fruit
Courtney
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Ricki Reply:
December 8th, 2011 at 9:11 pm
Fruit is never boring!!
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Amazon wouldn’t let me see many recipes in the book, but I think the Autumn Winter Salad sounds delish!
Courtney
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my favorite breakfast lately is either korean sweet potato with almond butter OR quinoa with almond milk, pumpkin pie spice, and stevia.
great giveaways you have here! have a wonderful weekend!
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I like chocolate chip muffins for breakfast.
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I like you on fb.
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I subscribe to your blog via email.
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Just liked you on Facebook.
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Used to be anything peanut butter, but not anymore…sigh…I am the only one eating GF in our house so last week, it was almond banana bread, this week lemon poppyseed muffins, and I do believe, your yummy scones for next week!
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[...] A few weeks ago, I spied a recipe for Oatmeal Poppyseed Biscuits in an in-house magazine put out by one of our local supermarkets . My thoughts turned to a bulk bag of poppyseeds I’d bought a while back, sitting abandoned in the back of my cupboard, and I decided to whip up my own, ACD -friendly, version of the biscuits. I couldn’t be happier with this recipe. The biscuits rise high and light, with a delicate crumb that’s just sturdy enough for slathering with coconut butter or homemade cranberry-apple compote . The oats add a lovely textural contrast and an alternate kind of flakiness, that you might find in butter-laden ones. I transcribed the recipe (which, as I recall, made use of an alarming amount of Crisco shortening), and once I returned to Toronto, I went to town baking scones. Anti-candida, sugar-free, gluten free, vegan Oatmeal Poppyseed Scone Recipe | Diet, Dessert and Dogs [...]
I love scones for breakfast! And for lunch, for dinner, with afternoon tea, sometimes sweet sometimes savory…
I usually do my own gluten free version of the recipe from the Babycakes cookbook (they use spelt). Can’t wait to try out yours
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I generally drink Herbalife protein shakes for breakfast, but I love waffles.
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I have subscribed to this blog via e-mail.
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I also liked you on facebook.
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I’ve shared this on Pinterest.
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I would love to try her cookie cutter cookie recipe. I’ve been looking for one that really allows me to use all my awesome cookie cutters that have been out of commission. I would love to decorate cookies with my son this holiday season, but the effort has never worked out before.
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love these scones.. another way to use oats!!
i linked up my savory oats!
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i like u on fb and twitter!
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I love my oat bran with peanut butter, maple syrup, and dark chocolate on top. Or green smoothies, on the odd occasions I decide that I shouldn’t have dessert for breakfast.
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Right now, I’m loving toasted Ezekial bread with smashed avocado, a little apple and a pinch of salt.
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I like you on FB.
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I’m following you on Twitter
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I subscribe to your blog via email
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