A Bob’s Red Mill giveaway and a few recipes to go along with it

EDOC5490 - Apple, oat and herb scones
EDOC5663 - Apple, oat and herb scones

I am really excited about today’s post as I am sharing some of my favorite recipes I have been cooking these days and…

I am giving away 25 boxes of Bob’s Red Mill gluten-free flours!

Now, I hope this gets you to get into the kitchen and bake some more gluten-free recipes.

So what do you say?

Inspired to bake?

EDOC3249 - Apple, oat and herb scones
EDOCBRM1 - Apple, oat and herb scones
EDOC5724 - Apple, oat and herb scones
EDOC5792 - Apple, oat and herb scones

It is not unusual for me to be baking in the kitchen. After all, that is where I feel most comfortable and where our family gathers always.

After a bout of feeling uninspired this summer, I returned from France with a big desire to test new recipes.

Autumn recipes always miss home and my family. The fresh Dordogne country air and the cooler temperatures made me crave apples and squash and soup… lots of soups this week.

So here I am sharing some of my favorite recipes this week.

Apple, oat and herb scones that I served with squash and leek soup – the porrusalda of my childhood as I blogged about it.

Hearty and lots of texture that accompany the creamy soup perfectly.

There were brown butter apple cakes flavored with cardamom and vanilla bean. Jon and Miren loved them with the lady apple slices on top. Miren actually took some of the apples to school for “show and tell”. She was smitten by them.

You could even grate the apple into the batter. It is a very forgiving recipe and it would be great with a bit of the apple moisture in it.

And I also made the striped-beet and caramelized fennel tart that is featured on the cover of my book (individual size this time). Ossau-Iraty cheese inside instead of the raclette that the original recipe calls for…

… but so good regardless.

To enter the giveaway, please leave a comment below and I will select the 25 winners randomly. Each box with contain 4 boxes of an assortment of flours.

You have until Monday October 15th at 4pm EST to enter and I will announce the winners in the comments section shortly after.

Good luck and thank you Bob’s Red Mill for this generous giveaway and for supporting my book!

Disclamer: due to the nature of this gift, we will only be able to ship within the Unites States territory and Canada. Thank you.

Savory apple, oat and herb scones

makes 16 scones

1 cup (140 g) brown rice flour
1/2 cup (50 g) almond flour
1/3 cup (40 g) millet flour
1 1/3 cups (140 g) GF oats
2 tablespoons light brown sugar
2 teaspoons ground chia seeds
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons fine sea salt
1/2 teaspoon black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped thyme
12 tablespoons (170 g) unsalted butter, frozen
1 cup lady apples, diced into small pieces (you can use other apples but try to use those with not too much moisture)
2/3 cup (170 ml) cold full-fat buttermilk
Heavy cream for brushing

Preheat oven to 400F (200C). Place butter in freezer for at least 30 minutes before making the recipe.

In a large bowl, whisk together the first 13 ingredients. Grate the frozen butter into the dry ingredients using the large holes in a box-grater. Toss gently with your hands without warming the butter too much. Add the diced apple and toss to coat. Add the buttermilk and mix until combined.

Transfer the dough onto your work surface and bring it together. Dust the surface with a bit of flour if needed. Roll to 1-inch thickness and cut 2-inch circles using a cookie cutter (dip the cutter into brown rice flour so it doesn’t stick to dough too much).

Place scones on a baking sheet lined with parchment. Brush tops with heavy cream and sprinkle a bit of black pepper and more herbs on top. Bake for 18 minutes until golden. Let them cool in the pan for 10 minutes before trying to pick them up.

Apple and cardamom brown butter cakes

makes 10 small cakes

6 tablespoons (90 g) unsalted butter
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 cup (100 g) almond flour
1/2 cup (60 g) GF oat flour or brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 eggs
1/3 cups (70 g) natural cane sugar
1/4 cup (60 ml) whole milk
2 lady apples, thinly sliced

Preheat oven to 350F (180C).

Melt the butter in a small saucepan and cook until milk solids are brown. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.

In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.

In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.

Pour the batter (3/4 of the way up) into your molds that have been previously greased. Top with a couple of thin slices of apple.

Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds. They are best eaten while warm.