We went strawberry picking on Sunday with visiting family, and brought home some delicious bright red strawberries. I decided to make some scones with them, and they turned out beyond delish. Between myself and my husband, we finished them in less than 24 hours! Recipe adapted from Sarah Bakes.

Strawberry Chocolate Chip Scones (vegan, gluten free + low sugar)
Makes 12

Ingredients

1 3/4 cups Bob’s Red Mill Gluten Free Flour
3 tsp xantham gum
1/2 cup palm sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
5 tablespoons cold Earth Balance Coconut Spread
1/2 cup unsweetened plain almond milk
1 cup fresh strawberries, diced
1/2 cup mini chocolate chips

Instructions

1) Preheat oven to 400˚F. Prepare a cookie sheet with parchment paper and set aside.
2) In a food processor with s-blade attachment, add flour, xanthem gum, palm sugar, baking powder, baking soda, and salt, and mix until combined.
3) Add Earth Balance Coconut Spread, and run mixer until dough is flakey. Pour in the almond milk and mix until just combined.
4) Transfer dough to bowl. Fold-in the diced strawberries and mini chocolate chips.
5) Sprinkle flour on clean countertop surface, and turn-out dough.
6)  With floured hands, gently flatten out dough into a 12-inch circle. Place a sheet of parchment on top, and roll with a rolling pin. Then remove the parchment.
7) Using a pizza cutter, cut the dough into 12 triangles by cutting horizontal lines across the dough, and then “v” shaped diagonal lines on each rectangular section. Lift each piece gently with a metal spatula, and place on the prepared baking sheet.
8) Bake scones for 15 minutes, remove from oven, and enjoy.

Purim is here in just 1.5 weeks! Last year, I made a variety of traditional hamantaschen (triangle stuffed cookies), all with a healthier modern twist. Below is the round-up of the recipes. The first two are gluten-free and cane sugar-free.

Gluten-Free Chocolate Peanut Butter Hamantaschen

Gluten-free Pecan Pie Hamantaschen

Lemon Bar Hamantaschen

My husband is vegan. And as a baking and cooking enthusiast whose title is now Head Chef of our home, I have now also (mostly) adapted to a vegan diet. And I’m not missing the chicken I used to have once a week on Shabbos either. These Yamburgers are a flavorful filling alternative to meat, and are best served with homemade hummus, guacamole, and salad. Adapted from a recipe by Gabriel Cousens.

Mini Yamburgers, Vegan and Gluten-Free (makes 3 dozen)

Ingredients
2 Yams (medium)
1 Cup Organic Sunflower Seeds (pre-soaked in water for 1 hour)
6 Celery Stalks (5″ long)
1 Tbs of fresh Oregano leaves
1 tsp Corriander
1 Tbs Rosemary
1.5 tsp Garlic Powder
1 tsp Cumin
1/2 Tbs Sea Salt
1.5 Tbs Coconut Aminos
1 Cup Quinoa Flakes
2 Egg Replacer eggs
Canola oil spray

Instructions
1) Preheat oven to 350˙.

2) Peel yams and cut into 1-inch chunks.

3) Add yams, sunflower seeds, celery, spices, salt, and coconut aminos to food processor and blend until a fine paste is formed, and no chunks remain.

3) Turn-out into a large mixing bowl.

4) Stir-in quinoa flakes.

5) Add egg replacer eggs.

6) Scoop mixture onto parchment-lined baking sheets with 1.5″ scoop.

7) Flatten with slotted spatula to form “grill” marks.

8) Spray each yamburger with canola oil spray.

9) Bake for 50 minutes, or until yamburgers are firm and bottoms have browned.

After a hiatus, Style It Kosher is back in business! I’m happy to report that in my absence from this blog, I got married! I’ll begin my return with a classic chocolate chip cookie recipe, a bit healthier than the original. They’re gluten-free, vegan, and cane-sugar free. Adapted from Go Dairy Free. Makes 2 dozen cookies.

Ingredients

3 Tbs water
2 tsp ground flaxseeds
1-1/2 cups Bob’s Red Mill Gluten-Free Flour Blend
1/2 cup Bob’s Red Mill Gluten-free Oat Flour
1 tsp Xanthan Gum
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2/3 cup Earth Balance Organic Coconut Spread
1 cup palm sugar
1-1/2 tsp organic vanilla extract
1 tsp powdered cloves
1 cup all-natural parve chocolate chips

Instructions

1. Preheat your oven to 350ºF. Line cookie sheets with parchment paper.
2. Combine water and ground flaxseeds in a stand mixer with beater attachment, and set aside.
3. In a medium-sized bowl, sift the flours, xanthan gum, baking powder, baking soda, and salt.
4. In the stand mixer with flax mixture, add the margarine, palm sugar, and vanilla, and beat until creamy.
5. Beat-in flour mixture until well combined, then stir-in ground cloves, and chocolate chips.
6. Drop dough in rounded tablespoon-size drops on cookie sheets.
7. Bake for 11 minutes or until browned (should be soft).
8. Let them cool slightly on the baking sheet. Enjoy warm and gooey right out of the oven, or store in an airtight container.