Images & recipes © Christine Mercer-Vernon unless noted otherwise. Please play nice when sharing and give proper credit and link backs.

Wednesday, June 27, 2012

Gluten Free Shortcakes

I had intentions of posting this recipe when strawberries were at their peak... then I lost the paper I wrote it out on.

Lucky enough I was making to do lists for an upcoming trip and stumbled across that missing piece of paper.

These are easy to make and it's nice to be able to enjoy fresh picked fruits with warm gluten free shortcake and fresh homemade whipped cream.

Gluten Free Oat Shortcakes

by Christine Mercer-Vernon
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake appetizer bread dessert breakfast homemade snack gluten-free coconut oil eggs oatmeal tapioca flour

Ingredients (8-10)
  • 1 cup ground oat flour*
  • 2/3 cup brown rice flour*
  • 1/3 cup tapioca flour*
  • 1/2 tsp xanthan gum (or guar gum)*
  • 2 Tbsp coconut flour
  • 2 1/2 tablespoon raw sugar (or whatever you have)
  • 1/2 teaspoon baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup oil (grapeseed, melted coconut [will add slight coconut flavor])
  • 1/4 cup milk, almond milk, or other dairy or non-dairy liquid
* May substitute the first four ingredients with 1 cup of my gluten free flour mix
    To medium bowl add all dry ingredients and mix well.

    In small bowl or large measuring cup, add all wet ingredients and mix well. Add to dry ingredients and stir well to blend.

    Drop by 1/3 scoopfuls onto well seasoned stoneware pan and use fingers to gently flatten to about 3/4" height.**

    Bake in preheated 350˚ oven for 20 minutes or until cooked through and starting to brown.
    Serve warm or cold, although warm is pretty darn good, with your favorite fruit topping.

    PLEASE NOTE** I do not own metal baking sheets and bake exclusively on seasoned stoneware, therefore I have not tested these on metal sheets. Greasing may be required and I would recommend it, or bake on parchment paper lined baking sheets to prevent sticking.
    Powered by Recipage

    Monday, June 25, 2012

    Growing and Ripening Chaos...

    basil and pathetically growing sage

    Summer is in full force. Brutal hot and humid full force.


    The jelly bean is out of school and these first few weeks are saturated with camps, swimming sessions and vacation.

    dwarf dill
    The earlier mild weather this spring (winter?) and now the much earlier than normal heat and humidity are really  taking a toll on most of my planters.

    These are few of what I have going. Since I took these last week, so many of my herbs are quickly going to flower, I'm trying to keep up with them by pinching out the tops to try and encourage them to fill out more but they immediately form new flower heads.

    buttercrunch lettuce
    I planted one potato bag with an early harvesting red potato. Yesterday was harvest time and we got a small bunch of edible potatoes with almost just as many rotting one's. Boo.

    I had this same problem last year and this year I even changed my soil to a soilless, very aerated mixture to try and keep the moisture levels under control.  I really think it's more a problem of the high heat and humidity and drenching rains we've had. I miss having a garden. I grew much better potatoes in the ground.

    Just like every other fruit so far this year, cherries came in really early.  I had to make a choice between cherries and strawberries because I just did not have the time to pick and preserve both this year.

    Cherries won.

    I picked 12 pounds of sweet cherries and played with a few boozy cherry recipes and mostly ate them.

    Sour cherries were my big projects, and I picked 22.5 pounds worth last week.

    In total between sweet and sour cherries I made:

    • 2 batches of sour cherry preserves
    • half a jar of dried sweet cherries
    • 6 pints of sour cherry pie filling (no food coloring)
    • 3 pints of maraschino cherries (with sours, experiment, no food coloring, still searching for a good recipe)
    • 1 quart of maraschino cherries (with sweet, these were just eh)
    • 1 quart of boozy maple cherries (with dark sweet, still not sure about these. When I took them out of the canner hot liquid exploded out from under the lids everywhere then they suddenly sealed up tight. WTH? Never had that happen before. Maybe too much rum, there really were no measurements for this recipe.)
    • 1 pint of boozy maple cherries (with emperor franz)
    • 1 pint of boozy amaretto cherries (same as boozy maple but I used amaretto and subbed white sugar for the maple syrup)
    • lots of sour cherry fruit leather (this stuff is sticky but a.w.e.s.o.m.e.)

    So as you can see, I've been busy.  To top off this chaos, blueberries started picking yesterday.  Hoping they hold on well as it will be two weeks until I can go pick as we've got a purely crazy schedule compounding with some vacation time.

    In all my canning chaos I broke one of my Weck jar lids... and swore a lot.

    I've still got 4 lbs more of sour cherries in the fridge. Sometime today I need to decide if I'm going to make more fruit leather or another batch of preserves.

    I'm thinking preserves, that stuff is addicting.

    work in progress

    If you've been looking for me in my absence, you'll probably find me over on my art blog, as I've returned to the studio over the past two months.

    Thursday, June 7, 2012

    Teacher Gifts - Plant Something

    I think most schools have wrapped up, but just in case here is a cute teacher idea I put together.  The jelly bean wraps up her Kindergarten year today so we made up some planters for her teacher and the two kindergarten teaching assistants.

    I'm not big on hot gluing 150 crayons or constructing something out of No. 2 pencils that has a limited use after giving so we decided to do something more eco-friendly and longer lasting.

    We planted an herb pot for her teacher and these adorable petunia hybrid that will bloom all summer for the wonderful kindergarten assistants.

    Being a graphic designer, I whipped up these cute flowers and leaves, printed them out on some cardstock, hand cut them out (not as bad as it seems) and glued them to some sticks we picked up outside.

    The jelly bean hand wrote their names on one leaf and signed her name on the other for a more personalized touch.

    They were fun and simple to make.

    And because I'm super nice, I took a few minutes and made up a free printable so you can make them yourself (I even added a bonus fourth colored flower).

    You can download it here:


    Summer vacation is here.....
    Related Posts Plugin for WordPress, Blogger...