Gluten-Free Cranberry Chocolate Scones

Gluten-Free Cranberry Chocolate Scones
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Gluten-Free Cranberry Chocolate Scones
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Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine maple syrup, vanilla, coconut oil, and egg and whisk until blended. Add wet to dry ingredients, and mix until combined. Fold in cranberries, chocolate chips, zest, cacao nibs, and pecans. Form dough into a ball, and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into 8 wedges. Bake at 350 degrees for 20 minutes.
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Harvest Salad With Hazelnut Vinaigrette

Harvest Salad With Hazelnut Vinaigrette
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Harvest Salad With Hazelnut Vinaigrette
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Ingredients
Dressing Ingredients
Salad Ingredients
Servings:
Instructions
  1. Toast hazelnuts at 350˚ for 7 minutes. Remove skins with a paper towel. Peel and cube squash and place on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400˚ for 30 minutes or until tender. Place farro in a pot with 3 cups of water. Bring to a boil, cover, and simmer for 25 minutes. Drain and set aside to cool. After squash and farro have cooled, add to a large bowl with remaining salad ingredients. Place all dressing ingredients in a blender, and blend until combined. Toss with salad.
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Gluten-Free Cranberry Chocolate Scone Recipe

Gluten-Free Cranberry Chocolate Scone Recipe
Print Recipe
Gluten-Free Cranberry Chocolate Scone Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder, and set aside. In a small bowl, combine syrup, vanilla, coconut oil, and egg. Whisk until blended. Add wet to dry ingredients and mix until combined. Fold in cranberries, chips, zest and nibs. Form dough into a ball and place on a piece of parchment paper. Slightly flatten and place on baking sheet. Cut into 8 wedges. Bake at 3500 F for 20 minutes.
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Rhubarb Beetroot Salad

beet salad
Rhubarb Beetroot Salad
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Rhubarb, a Minnesotan spring delicacy, is normally served as a dessert. Experience the fresh local flavor of rhubarb in a whole new way in this gourmet salad.
beet salad
Rhubarb Beetroot Salad
Print Recipe
Rhubarb, a Minnesotan spring delicacy, is normally served as a dessert. Experience the fresh local flavor of rhubarb in a whole new way in this gourmet salad.
Instructions
  1. Set the oven to 400 degrees F. Wrap the beets individually in foil and bake for 40-70 minutes, until beets are soft all the way through. Set aside to cool; then peel and dice. Toss the rhubarb with the sugar, spread over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool. In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice, salt, and pepper. Add the onion, set aside for a few minutes to soften, and then add the parsley and beets. Stir to combine, and just before serving, gently fold in the rhubarb, its juices, and the cheese.
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