Gluten Free Dairy Free Millet Fruit Scones Food

GLUTEN FREE SCONES

Steps:

• Preheat the oven to 250°C/475°F/Gas 9.
• Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
• Lightly whisk the eggs and natural yoghurt together.
• Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
• Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
• Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
• Serve split in half with butter and jam.

GLUTEN FREE /DAIRY FREE MILLET FRUIT SCONES

Steps:

• Preheat oven to 390.
• Cover a baking tray with parchment paper or grease a cookie sheet.
• Mix first four ingredients in a large bowl, stir well using a wire whisk.
• Cut the butter into the flour with two knives until pea sized.
• Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
• Fold in dried fruits.
• Drop in rounded spoonfuls onto tray.
• Bake for 20 minutes, until lightly golden.
• Serve hot.

GLUTEN FREE, DAIRY FREE MILLET TRAIL MIX COOKIES

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper or grease the sheets.
• With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3 inch round.
• Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
• The cookies feel still soft to the touch after removing. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).

DAIRY FREE/GLUTEN FREE MILLET BREAD

Steps:

• Preheat oven to 375F.
• Grease one 9" x 5" loaf pan.
• Mix dry ingredients in a bowl.
• Pour in cooking oil, honey, and water.
• Stir completely until mix is thick and moist.
• Spoon batter into loaf pan.
• Bake 45 minutes to 1 hour or until tester comes out clean.
• *Variations:Substitute 1 cup Orange Juice for Water.

MILLET FRUIT SQUARES - DELICIOUS AND ALLERGY-FREE

Steps:

• Cook millet (or other grain) for about 45 minutes.
• Preheat oven to 350 degrees F.
• Stir in rest of crust ingredients.
• Spread HALF of this mixture into an oiled pan (9"x9" or 10"x10" will do).
• Bake for about 10 minutes.
• While Millet (or other grain) is cooking, combine fruit filling ingredients in sauce pan, bring to a boil, then simmer on low for 30-45 minutes (or till fruit is mushy).
• Spread this fruit mixture over the first layer of millet (or other grain) in the pan.
• Add the other half of the millet (or other grain) mixture over top the fruit mixture.
• Bake for about 20 minutes at 350F until dryer and firm.
• Cool and chill (for easier cutting).
• Keeps 6-8 days in fridge.