Sharyn Thompson

Dave’s Gluten Free Recipes by Sharyn Thompson

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sharyon-bannerOne of the great things about Sharyn’s Pantry is being able to talk about and share new recipes with and from my customers. Dave shops weekly at my store. He is basically following a Paleo and Gluten-free diet. He recited to me from memory the following recipes.

With the Healthy Living and Wellness Fair running tomorrow afternoon at the Harvest Christian Felowship Church at 847 York Street from 1 – 4 pm, including gluten-free alternatives, these recipes are spot on.

I cannot attend the workshop, but I am sending lists of all the gluten-free products we carry at Sharyn’s Pantry. There is no need to go out of town to find everything necessary to be gluten free. Try my store first. Thanks Dave for caring and sharing! Good luck Mary and Sylvie with your Wellness Fair tomorrow afternoon!

DAVE’S GLUTEN-FREE SCONES

(We carry all ingredients needed at Sharyn’s Pantry.)

INGREDIENTS:

2 cups almond flour

1/4 tsp. fine salt

1 tsp. baking powder

1/2 cup dried blueberries

1/2 cup 70% dark chocolate callets

1 extra large egg

2 tbsp. pure maple syrup (Our local maple syrup is just in this week.)

METHOD:

-Beat the egg and maple syrup together in a small bowl.

-In a larger bowl, combine the almond flour, salt, baking powder, dried blueberries and 70% dark chocolate callets together.

-Combine the wet and dry ingredients together to form a dough.

-Line a baking sheet with parchment paper.

-Divide the dough into 2 balls. Press each out to form a round about 1/2″ in thickness.

-Using a long bladed knife, cut the circle into 6 triangles. (It will look like the spokes of a wheel.)

-Bake the scones in a 375 degree F, oven until lightly browned. Serve warm. ENJOY!

DAVE’S GLUTEN-FREE BREAKFAST ENERGY BARS

Dave bakes these quickly-made bars in an 8″ square pan. He cuts the baked bars into 4 squares and eats one square for his breakfast.

INGREDIENTS:

1 cup almond flour

1/4 cup organic ground golden flax seed (Always store this in you fridge or freezer.)

1/4 tsp. fine salt

1/4 tsp. baking powder

1 extra large egg

1/4 cup agave syrup or unpasteurized liquid honey

1/4 cup grapeseed oil

1/2 cup coconut

1/2 cup raw shelled sunflower seeds

1/2 cup pumpkin seeds

1/4 cup slivered almonds

1/2 cup any dried fruit or chocolate chips (Dave sometimes uses apricots and cranberries.)

METHOD:

-In a small bowl, combine the egg, agave syrup and grapeseed oil together with a whisk.

-In a large bowl, combine all dry ingredients with the fruit and seeds and nuts.

-Mix the wet ingredients into the bowl of dry ingredients.

-Spray an 8″ square pan with No-stick spray. (Or line the pan with a piece of parchment paper.)

-Heat your oven to 350 degrees F.

-Press the mixture into the prepared pan. Flatten the top of the bars with the palm of your hand.

-Bake the bars for 20 minutes. Once out of the oven, cut the bars into 4 squares.

-Dave eats one of the squares for his breakfast. ENJOY!

Related Links:

Hot Cross Buns for Good Friday

Meatloaf with a Twist

Corned Beef with Cabbage and Irish Soad Bread

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