Gluten-free Scones

This is the second time I've made these scones. They were better this time based on my notes from last time!

Heat oven to 425.

In the bowl of your food processor (with metal blade):
2 C gluten-free flour mix (this time I used 1 1/2 C Arrowhead mix and 1/2 C yam flour)
1/3 C sugar
1 T baking powder
1/4 t baking soda
1/4 t salt
1/4 t xanthan gum (if it isn't already in your GF mix)

Pulse this mixture a couple of times. Then add:
6 T cold butter, cut into slices

Pulse this a few times, till the largest butter piece is the size of a pea.

To this, add:
3/4 C milk
1 egg, lightly beaten

Pulse till starting to lump. Then add:
1 C of nuts or dried fruit. I usually add chopped-up dates.

Pulse just till mixed.

Dump the whole lot onto parchment or a silicon mat on a cookie sheet. Shape quickly into a disc and score with a knife.
At this point, you can sprinkle the top with a cinnamon sugar mixture, or brush with milk.
Bake for 10-12 minutes.

**Delicious.

Eggplant in date sauce

My Japanese eggplants are ready to harvest! We'll be getting eggplant soon from the CSA. This dish comes from the World Food Cafe cookbook. This is a recipe that I have not tried.

Eggplant in Date Sauce

Serves 4-6

4 tablespoons oil
3 red onions, thinly sliced
1 small globe eggplant (1 pound), cubed
Salt to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup vegetable stock
3/4 cup dates, pitted
juice of 1 lemon
1 tablespoon rose water
Water as needed

In a large skillet, heat the oil over medium heat and sauté the onions until they are soft. Add the eggplant and sprinkle it with a little salt to prevent it from absorbing all the oil and drying out. Sauté, stirring constantly, until the eggplant is browned. Add the spices and sauté for 1 minute. Add the stock and simmer slowly for about 10 minutes. In a food processor, purée the dates with the lemon juice and rose water, adding enough water to make a creamy paste. Add this paste to the eggplant, stir in, and serve.

**OK- I'm not sure how they serve this in Oman- but I don't think it looks particularly appetizing. However, it was good- a bit mushy and a bit sweet. It didn't turn my husband into an eggplant lover, however. I'm not sure I'd cook it again. Oh- I didn't use the rose water.

Date and Apple Cake with Coconut topping

I found this recipe in New Zealand. I haven't the slightest idea where it came from. It was transcribed on the back of a scrap sheet from the local library.

1 C dates, chopped
1/2 C boiling water
1/2 C oil
2 t vanilla
2 eggs
1 1/2 C flour
1 t baking powder
1 t baking soda
1 C sugar
2 apples, peeled and grated

Preheat the oven to 350.

Put dates into boiling water and soak till cool.
Mix oil, vanilla and eggs together. Add and mix in the flour baking powder and soda. The add the sugar. Next comes the apples with the dates.
Bake for 40 minutes.

Coconut Topping
1 C coconut
1/4 C sugar
1 egg

Mix and dot on top of cake. Cook an additional 10 minutes.

**I didn't make the topping. I cut the sugar to 3/4 Cup. I might substitute apple sauce for the oil next time. It was very easy to prepare. I was ready before the oven was preheated. It is a nice moist cake. Should be great for lunches this week.