Gluten-Free Cranberry Chocolate Scone Recipe

Gluten-Free Cranberry Chocolate Scone Recipe
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Gluten-Free Cranberry Chocolate Scone Recipe
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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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Baby Bok Choy Stir-Fry and Homemade Orange Chicken

bok choy
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
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This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal roughage to aid digestion.
Servings
4
Servings
4
bok choy
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
Print Recipe
This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal roughage to aid digestion.
Servings
4
Servings
4
Instructions
  1. Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and swirl, tilting wok to coat bottom. Add garlic and ginger and sauté for 2 minutes. Add turmeric and sauté for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted (about 2 minutes), then add remaining baby bok choy and stir-fry until all leaves are bright green and limp (3-4 minutes total). Stir in soy sauce mixture, then sauté for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender (2-4 minutes). Stir in sesame oil, sprinkle with sesame seeds and serve.
Homemade Orange Chicken
  1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes. Place chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for at least 30 minutes. Heat the peanut and sesame oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix the cornstarch with 1 tablespoon water and stir into the sauce. Reduce heat to medium low. Add the chicken pieces and simmer for about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired.
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