Strawberry Rhubarb Scones

Even though it doesn't feel like it with all the cold and rainy weather we've been having, summer is on its way. How do I know? The Oregon strawberries are in season. Those delightful little red bursts of sweetness inspired this Scones recipe. I hope you like them as much as I do.

Strawberry Rhubarb Scones

* 2.5 c almond meal
* 1/2 tsp sea salt
* 1/2 tsp baking soda
Mix and set aside

* 1 stalk of rhubarb, sliced
* 1/2 pint of strawberries, pulled and quartered
* 1 Tbs natural cane sugar
Mix and set aside

* 2 large eggs
* 1/3 c grapeseed oil
* 1/4 c pure maple syrup
Mix all the liquids together

Preheat the oven to 350. Line a cookie sheet with parchment paper. Add the strawberry mixture to the dry ingredients and fold in. Add the wet ingredients and gently stir until well combined. Drop the dough in heaping spoonfuls onto the cookie sheet. Bake 12 - 18 minutes or until golden brown and set. Enjoy!

Felicity's First Cooking Demo

Tonight marked the first cooking demo event I offer through my business, Felicity: Creating happiness, a cancer survivor's resource. It was a fun and successful experience. The group I demo'd for had requested instruction on how to make a gluten-free, lactose-free and casein-free macaroni and cheese. The dish I created was delicious and got the thumbs of some very picky eaters! It hit the comfort food spot. The cooking demos I offer consist of a pre-planned menu (client input encouraged), prepping and cooking demonstration (for those interested), followed by a group dinner enjoying the food that has just been prepared. It is a fun and interactive way to learn how to make whole food, nourishing and delicious dishes. Tonight the group helped with some of the prep work and sat drinking wine as I instructed on how to make the mac and cheese. Contact me if you are interested in hosting a cooking demonstration at jmattson@felicityallergenfree.com. I hope you enjoy this recipe for classic comfort food! Macaroni and Cheese GF and Casein Free 1 pound gf macaroni 3 Tbs grapeseed oil 2 Tbs earth balance 1 medium onion, finely diced 2 Tbs miso paste 6 Tbs rice flour 5 c milk, mix of coconut and almond 4 c goat or sheep cheese of choice - recommend gouda and a pecorino mix 1/2 tsp sea salt optional: 4 tsp whole grain mustard topping: gf breadcrumbs are extra pecorino Cook the pasta to al dente, rinse well and set aside. In a large sauce pan, heat oil and earth balance until earth balance bubbles. Add the onions and cook until translucent. Stir in miso paste. Add flour and whisk until well combined. Continue whisking to prevent clumping until aromatic. Slowly add the milk, coconut first. Continue whisking to prevent scalding until the mixture becomes thickened. Add the cheese, salt and pepper and stir until the cheese has melted. Once the cheese has melted, add the pasta and stir to combine. Place the pasta and cheese mixture into a 9x11 pan. Top with cheese or bread crumbs and broil until the top is golden brown. Serve immediately.

Bob's Red Mill

Took a fun trip with my Dad who is visiting from Spokane to Bob's Red Mill

. I have been using his gluten-free products ever since I realized I was intolerant of gluten but had not made the trip out there until today. The selection was impressive! Two rows of packaged gluten-free products and an entire section of dedicated gluten-free bulk. All of Bob's products labelled gluten-free are prepared in a separate part of the mill to ensure they do not become contaminated by gluten. There are also multiple organic products available and the beans, seeds, grains, etc. are non-GMO!

We had lunch at the restaurant; a delicious turkey salad on gluten-free bread with vegan cheddar, turkey bacon, tomato and fresh spinach. The serving was substantial and came with baby carrots and a deli pickle. It was a great value! We refrained from trying the bakery items such as the wheat-free blueberry cake and sweet potato corn bread muffins, but there is always next time!

I am so grateful that Bob has expanded his business to provide wholesome and delicious gluten-free products. The fact that Bob's Red Mill is a locally run, employee owned business makes it even better! Make sure you check out his products if you haven't already or stop by the store if you are ever in the area!

Gluten-free Store

Had the opportunity to visit an entirely gluten-free store in Vancouver, WA today, Lingonberries Market. It was so relieving to not have to read the labels or be worried that I might have a bad reaction to a new item I found. The shop also carries some items for corn, soy and lactose intolerances. Items included an extensive selection of flours, baking mixes and pastas as well as sauces, seasonings, etc. There were lots of quick grab and go snack options as well. My favorite find were little bunny cookies by Annie's that taste like Teddy Grahams (I've really missed those!). The shop owner and the staff were so friendly and helpful. It is definitely local business that deserve support. I hope you have the chance to visit it soon!

Grain, nut and dairy free carrot cake

I haven't tried the following recipe by Nourishing Foodways, but it will definitely be made this weekend! It is a challenge to find good whole food, gluten-free baked goods that do not contain tree nuts or dairy as some of you have mentioned. The success of the grain, nut and dairy free brownies I took to the Magic Wand Collective event has me hopeful about this carrot cake. I will be sure to post the results. Happy baking!

Dijon Chicken

This is one of the easiest chicken recipes I have come across and it packs tremendous flavor. I served it with buttered GF noodles and roasted asparagus. None of the leftovers went to waste from this dish! The recipe is from the site Witty In The City. I used whole grain dijon instead of creamy and think it would have been better if I had just added 2 tablespoons of whole grain to the recipe. This is one meal that is going to be served frequently at my house! Hope you enjoy it as much as we did!

Dijon Chicken
* 1.5 pounds chicken breasts or thighs, boneless & skinless
* 1/2 c dijon mustard
* 2 tablespoons of whole grain dijon (optional)
* 1/4 c maple syrup
* 1 tablespoon rice wine vinegar
* 2 tablespoons freshly chopped rosemary

Preheat the oven to 450 degrees. Combine the mustard, syrup and vinegar in a small bowl, whisk until well blended. Place the chicken in a lightly greased baking dish. Pour the mustard mixture over the chicken. Make sure the mustard has coated all of the chicken. Bake at 450 degrees until golden brown and a meat thermometer reads 160 degrees, approximately 30 minutes for breast and 40 minutes for thighs. Plate the chicken pouring the reserved sauce from the baking dish over each serving. Top with fresh rosemary and enjoy!

Strawberry Shortcake

Those of you who live in Portland know that Winter has overstayed its welcome this year. I must say it is quite disheartening to wake up just days after the first day of Spring to 4 inches of snow. Earlier this month we were teased with a couple blue sky and sun days with temperatures in the 60's. I got a bit overly excited and planted some strawberry starters. I am relieved to report the strawberries survived last night's snow storm and are a hopeful sign that Winter truly is over.

So in honor of Spring here is a perfect recipe, strawberry shortcake. It is one of my favorite springtime desserts! If you can refrain yourself to wait for the Oregon strawberries I recommend that. I couldn't refrain and fell for the allure of the California strawberries that are now available and was disappointed.

Happy Spring everyone! It really is on its way.... I hope, I hope.

Shortcake (Adapted from Elana Amsterdam)
* 2 1/2 c almond flour or meal (Trader Joe's has very affordable almond meal)
* 1/2 tsp sea salt
* 1/2 tsp baking soda, vanilla infused salt would be great
* 1/4 c grapeseed oil
* 1/4 c agave nectar
* 2 large eggs or egg replacer equivalent (I used flax meal)
* 1 tsp freshly squeezed lemon juice
* 1/2 to 1 c dark chocolate chips, OPTIONAL

Preheat oven to 350. In a medium to large mixing bowl combine dry ingredients. In a separate smaller bowl whisk together the wet ingredients until well combined. Add to dry ingredients and stir until all the ingredients have mixed together. Drop on a greased or parchment-lined cookie sheet in generous 1/4 cups several inches apart. Bake for 15 to 20 minutes until golden brown.

If using an egg replacer the biscuits may be quite moist even with the tops golden brown. Allow the biscuits to cool 5-10 minutes in order to let them set.

Coconut Whipped Cream
1 can whole fat coconut milk
1 Tbs agave syrup, if desired
1/2 tsp vanilla

Place coconut milk in the refrigerator for several hours to allow the fat to separate from the water. Once chilled, remove the top white, butter like portion of the coconut milk leaving the milky white coconut water (the water can be saved and used later in smoothies, it will keep for three days). Put the coconut milk fat in a bowl large enough for a hand-held mixer. Add agave if using and vanilla. Beat coconut milk on high until it resembles whipping cream in texture.


Top with chopped, fresh strawberries and coconut whipped cream. If using California berries a small amount of sweetener such as agave may be required.

Enjoy!