Monday, February 10, 2014

Origin Bakery Cheese & Herb Scones and Coconut Macaroons

Origin Bakery is my go to dedicated gluten free bakery in Victoria. Whenever I come down island to visit family and friends I always make sure I stop in at Origin and stock up on lunches and treats to help me make it through the weekend. My favourite items are their baguette sandwiches, fig bars, apple galette and of course their cupcakes loaded with icing.
As a sponsor for the upcoming Gluten Free Health and Wellness Festival, they have offered up some tasty gluten free recipes that I’m pleased to share with you (courtesy of the Gluten Free Festival team).
If you’d like to win tickets to attend the festival for free, please leave a comment on the following page:
In the meantime, enjoy the following Gluten Free recipes from Origin Bakery:



255 g (2 cups) sorghum flour
130 g (1 cup) amaranth flour
120 g (1 cup) tapioca flour
30 g (3 tbsp) baking powder
3 g (1/2 tsp) baking soda
1.5 g (1 tsp) xanthan gum
7 g (3/4 tsp) sea salt
2 g (1 tsp) thyme leaves

112 g (1/2 cup) chilled, cubed butter
100 g (1 cup) shredded cheese (we use Qualicum gruyere)
75 g (3 Tbsp) honey
350 g (1 1/2 cups) light cream


Preheat oven 375 degrees F.
Mix together first 8 dry ingredients.
Rub/cut in butter into dry ingredients until evenly mixed and butter in pea-sized pieces.
Add the cheese.
Mix together honey and cream, and
gently combine into dry mix without over-mixing.
Scoop into 12-16 mounds on greased/parchmented baking sheet.
Lightly flatten and sprinkle with coarse salt or more cheese if desired.
Bake 15 – 18 min.



3 cups  organic unsweetened dried shredded coconut
1 cup  organic coconut cream
2 tbsp honey
4  large free-range egg whites
¼ tsp  sea salt
1 tsp vanilla essence, or ½ vanilla bean


Preheat oven 350 degrees.
Whisk egg whites with honey and vanilla, just til combined.
Whisk in coconut cream, then add coconut and salt and stir til combined.
Scoop by tablespoonfuls onto greased or parchment-lined tray.
Bake 8-10 minutes or til golden on top.

Yields about 25 cookies, depending on size.

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