Amie Valpone & The Healthy Apple’s Gluten Free Vegan Sweet Balsamic Zucchini Scones41
Piggies! It is DAY 18 of Gluten Free Baking With KitchenAid and we celebrate our 7QT KitchenAid Stand Mixer Giveaway with a double whammy! I have my two favourite New York beauties rocking a KitchenAid stand mixer with zucchini. The first recipe is for these delicious gluten free, vegan sweet balsamic zucchini scones from the gorgeous Amie Valpone of The Healthy Apple. If you are looking for a gluten free treat with a difference, this inspired little recipe fits the bill! These gluten free vegan scones are light and fluffy with a sweet balsamic drizzle. They strike the perfect balance between sweet and tangy for me. Furthermore, they are allergy-friendly -- gluten free, dairy free, egg free and nut free! YUMMO!
So who is Amie Valpone? If you ask me, she is one of the busiest women alive! I seriously don't know when she sleeps! She is speaking at every single event I attend and knows absolutely everyone! It is just incredible. I first met Amie at BlogHer 2011 down in San Diego, where she took me under her wing at the lunch table and was so sweet and generous. Her enthusiasm and positivity is contagious, and her desire to help others is inspiring. We have been friends ever since BlogHer 2011, it was wonderful to see her at the GFAF Expo last week, and I look forward to seeing her at BlogHer Food 2012 this June in Seattle.
So here is the official scoop: Amie is a Manhattan-based personal chef, culinary nutritionist, professional recipe developer and food writer specializing in simple gluten free, dairy free recipes for the home cook. Besides writing The Healthy Apple, she is the publisher and marketing director for Easy Eats Magazine. Amie's experience in marketing, branding and advertising has seen her work for Ralph Lauren and VOGUE Magazine, as well as a marketing consulting for top hotels, spas and restaurants.
Amie is also a food media expert and was previously the culinary nutritionist for the NBA Fit Program. She has served as a brand ambassador for many companies such as Rudi’s Gluten-Free Bread, and her insights and advice have appeared in such well known places as The Huffington Post, Martha Stewart Radio, The Doctors, The Daily Meal, Livestrong.com, and many others. Amie is the recipe editor for numerous companies and websites such as Williams-Sonoma, Foodista, This Dish is Veg, Celiac.com, the NY Times Best Seller Series Skinny Bitch, and has also served as the Manhattan gluten-free food editor for The Examiner.
If you are not super impressed and exhausted by just reading all of that, Amie also finds time to work hands-on with individuals and groups as a personal chef, food allergy concierge and healthy family pantry stylist to guide them through their transition into a healthier lifestyle. In addition to this, she works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor, and travels around the country speaking at events. PHEW!
You can learn more about Amie at her personal blog, The Healthy Apple, where she shares her personal struggle with chronic health issues such as chronic leg swelling, stomach problems, colitis, heavy metal accumulation, and the inability to absorb folate. Through the power of whole foods and natural medicine, Amie has remained symptom free for over five years. Unable to digest gluten, grains, sugar, oils, fruits and dairy, and with an intolerance to sulfates, Amie is literally unable to digest packaged foods. All of her amazing recipes reflect her ultra clean lifestyle filled with lean proteins, healthy fats and lots of veggies. YUMMO!
Everybody loves Amie. Thanks for participating in this event Amie. You ROCK!
Amie Valpone & The Healthy Apple’s Gluten Free Vegan Sweet Balsamic Zucchini Scones
- 1 ½ cups brown rice flour
- 1/3 cup tapioca flour
- ½ cup vegan buttery spread (Earth Balance)
- ½ cup rice milk
- 1/4 cup gluten-free cereal
- 2 small zucchini, chopped
- 2 Tbsp ground flax seeds
- 2 Tbsp dried fruit leather, finely chopped
- 1 Tbsp pure vanilla extract
- 1 Tbsp gluten free baking powder
- 2 tsp aged balsamic vinegar
- 1 tsp pure maple syrup
- ½ tsp Celtic sea sea salt
- Topping: 2 tsp aged balsamic vinegar
- Preheat oven to 200 / 400 degrees F.
- Sift together the flours, baking powder and sea salt into the bowl of your stand mixer.
- Add in butter and mix on low.
- In a separate small bowl whisk together maple syrup, balsamic vinegar, milk and vanilla extract.
- Add this to the dry ingredients and mix well until the mixture thickens.
- Add in the zucchini, flax seeds, cereal and dried fruit leather and continue to mix.
- Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet.
- Drizzle each scone with balsamic and bake for 15-20 minutes or until golden brown.
- Remove from oven and set aside to cool before serving. ENJOY!
Piggy Cooking Tips
Adding flour into the food processor when mixing
I recommend using a food processor to make a lot of my batters. However, adding flours into the mixture can be time consuming and messy if you have to take the lid off every time you want to add something. In addition to this, the opening of the top if often a lot smaller than the width of a standard cup measurer and it is difficult to get the flours in evenly without losing a lot of it and making a mess. A quick trick to make this easer is to create a funnel with some parchment (baking) paper. Place this funnel into the feeding tube and this will allow the flours to slide in slowly and evenly.