This is our go to get-dinner-on-the-table-quick meal. It's fast, it's yummy, and it's oh so comforting after a long hard day. If you don't have collard greens on hand, sub in any type of kale - lactino/dino kale is quite tasty in this dish as well.
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This is NOT a healthy recipe. So lets just start with that. It's full of ooey gooey, sugar-y, buttery-, chocolate-y goodness and will not help any part of your health except perhaps your occasional emotional need for a guilt-FULL treat.
My starting goal here was to adapt the basic scone recipe I grew up with to be friendly towards my dietary needs. The taste turned out right on but they flattened out like cookies when baked, my hubby deemed them "Scookies".
It turned out very mild and very moist, which are both attributes I was looking for as I'm a bit under the weather and plan to freeze some slices to re-heat later. I think the next time I make this, I'll use only 1 1/2 cups of almond milk and try a goats milk cheddar cheese.
Inspired by the Gluten Free Ratio Rally awhile back, I finally decided it was time to covert the pancake recipe that I remember from when I was small. It's that recipe by which I judge all pancakes I ever eat by. These gluten free pancakes were inspired by Gluten Free Girl & the Chef's recipe from the rally and the pancake recipe I grew up on, were the best gluten free pancakes I have had so far.
I made this the frustrating way by using baby beets and thumb fingerling potatoes that we received in our CSA-ish box. I do not recommend using small beets and small potatoes to make this dish as it will take you more time to skin them and you'll have to be much more careful when it comes to your fingertips!