baconbaconSHORTCAKEbaconbacon

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Helllooooooo, I made you something with BACON!

And maple, and blueberries, and none of those sneaky little glutens. Tsk tsk.

Gluten free maple bacon shortcakes with vanilla blueberries!

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I know I know, for those of you who know me on fb or instagram, you already saw this nonsense. But life is life, and this is the first time I’ve had five minutes to sit down and actually write something.

Today also happens to be the last day of my job! Sad :( I will definitely miss everyone. But that also means that I leave for camp on Friday (wheeeeee!!!!!) and then grad schools starts four days after I get back from camp. Heeelllpppppp where has the time gone?! Jeez. To compensate for the ridiculousness that is my schedule right now, I seized a free hour on Sunday and made shortcakes! Also because I always seem to have this habit of baking right before camp, and that just couldn’t be ignored.

And also, bacon.

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Maple and bacon are a match made in heaven, and then you add shortcakes and blueberries and maybe ice cream, and then you have nirvana. Or at least something really close…

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Side note. Most annoying thing ever is when your long skirt gets trapped under the wheels of your desk chair. Grrrr.

Back to food.

And a doodle!

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And trolls!! These are the cutest little guys ever. And no, I don’t think they’re creepy.

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But actually, let’s go back to food…

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Gluten Free Maple Bacon Shortcakes with Vanilla Blueberries

Gluten free, egg free, and possibly dairy free (mine weren’t, but you could always sub coconut oil for the butter). The bacon flavor isn’t overwhelming, but it adds a nice savory note that contrasts the sweet of maple and blueberries. These stay fairly flat, but I found I could slice them easily with a paring knife. Yield: 5 large shortcakes. Shortcakes adapted from From Jessica’s Kitchen!

Shortcakes:

  • 1.5 c white rice flour, plus more for rolling
  • 1/4 c tapioca starch
  • 1/4 c ground flaxseed
  • 1 tbsp baking powder
  • very scant 1/2 tsp fine sea salt
  • 1 c unsweetened hemp milk (or other non dairy bev)
  • 1/2 tbsp melted butter
  • 1.5 oz salted butter, chilled + diced
  • 1.5 oz chilled bacon grease
  • 3 tbsp maple syrup*
  • 2 tsp vanilla extract

*more to taste if you want… mine were lightly sweet

Blueberries:

  • 1 pint of blueberries (or more — I used 1 pint for three of us, but the next night I used fresh ones as I used all of the sauce)
  • a good splash of vanilla
  • 1/2 tbsp chia seeds

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a large bowl, whisk together rice flour, tapioca starch, flaxseed, baking powder, and sea salt. In a liquid measure, stir together melted 1/2 tbsp of butter and hemp milk. Using a fork, or a pastry cutter, or your fingers (my preferred method), cut the butter and bacon grease into the dry ingredients, until it resembles coarse sand and the butter/bacon grease chunks are evenly distributed. Stir in hemp milk/butter, followed by maple syrup. Mix just until combined.

Flour a clean work surface, and turn out the dough. Pat it into a circle about an inch thick, and use a cookie cutter (my method) or a biscuit cutter or a knife or whatever to make the shortcakes. Transfer them to the prepared baking sheet, and bake for 14-16 minutes, or until lightly golden. Transfer to a cooling rack to cool completely, or eat warm.

While the shortcakes are baking, cook the blueberries over medium heat in a small saucepan. Once they have gone all saucy and delicious with a few berries still left whole (roughly 5-10 minutes, I never actually time this), remove from heat and stir in vanilla and chia seeds. It will thicken as it cools.

Serve shortcakes with blueberry sauce and any type of ice cream / non dairy dessert / coconut cream that rocks your world!

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Turkalurk and friendy musings

Turkalurk time. Obviously I have to do a Thanksgiving post, with Thanksgiving being… you know… FOOD related. But guess what?! Something waaay more exciting than Thanksgiving happened on Thanksgiving: I got to see one of my best friends, who I haven’t seen in fifteen years! Yep, you read that right: fifteen.

We’re adorable. I know, you’re just jealous.

We were best friends in second grade (for 9 months) and then she moved back to Korea. But we’re awesome, and we stayed friends. And then she nicely said she’d come visit me over here on the west coast when she was studying abroad. Wheeeeee friendy time! That meant I got to be all touristy and show her around the city. AND we got to hang out with our second grade teacher, who is beyond fabulous and one of the most wonderful people I know.

So we had mega fun and I was busy busy working the Black Friday madness of shopping. WHY people shop that day is beyond me, don’t you want to just stay home and digest your turkey? Whatever.

Anyway. So here are your pumpkin biscuits, courtesy of my Thanksgiving linner (lunch-dinner, get it?). They’re vegan, ish. Because I’m currently off eggs due to some egg/gluten allergy testing, which is LAME: you’ll likely be seeing some allergy-friendly posts coming your way.

Side note. Why is it that both my cats reach up to paw my face when I’m blogging?? Tonight it’s Jessie: is she taking lessons from Nosh?!  I’m assuming this means they’re miffed I don’t feature them in every post… or that they’ve been learning from Simon’s cat…

Enough of my tangents! Here is the recipe :)

Pumpkin Biscuits

Recipe ever so slightly adapted from Crepes of Wrath! My yield was 14 biscuits, but they were rather flatish… if you want fluffier ones, I suggest not rolling the dough out as thin as I did. I chilled mine for a bit before baking due to lack of oven space (that freaking turkalurk always takes FOREVER), so that may have affected their rise a bit.

These are fabulous with a bit of goat cheese and cranberry sauce. They’re lightly sweet but pair well with either savory or sweet—I ate some with dinner and then  made a dessert napoleon for later with ice cream and whipped cream + cinnamon. Food repurposing for the win!

  • 2 c whole wheat pastry flour, plus a bit for rolling
  • 1.5 tbsp sugar
  • 2.5 tsp baking powder
  • 1/2 tsp cinnamon
  • scant 1/2 tsp salt
  • 5 tbsp cold unsalted butter, chopped into smallish pieces*
  • 1 c pumpkin puree
  • 1/4 c light coconut milk
  • 2 tbsp molasses
  • 1 tsp honey

*vegan with Earth Balance or other vegan butter

Preheat the oven to 400, and line a baking sheet with parchment paper.

In a bowl, combine dry ingredients: flour, sugar, baking power, cinnamon, and salt. Cut in the butter using your implement of choice (I like a pastry cutter, but two forks work just as well) until the mixture resembles coarse sand. In a larger bowl, mix together pumpkin, coconut milk. molasses, and honey. Add liquid to butter/flour mixture, and stir until just combined. Sprinkle a bit of flour over your work surface and roll out the dough to about an inch thickness, using a biscuit cutter (or a cookie cutter, if you’re jank like me) to make biscuity-type shapes. Transfer to baking sheet, and continue with the scraps until you have no leftover dough.

Bake for 12-15 minutes (mine were done at 13), until golden. Let cool for a few minutes on the baking sheet, then serve warm!