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Gluten Free Seasonal Recipes | Muffins and Scones

Posted in: Raleigh Catering Services

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With the fall season in full effect, we want to make sure we did not forget to post a few fun recipes for our gluten free friends. Don’t forget, at Catering By Design we’re one of the top Raleigh catering companies. We have menus to fit any budget and need. From social events, holiday parties, to weddings, we serve the finest foods with world class service. Call us today to learn more.

Apple Cake Muffins

Ingredients:
1 cup – sorghum flour
1/2 cup – millet flour, or brown rice flour
1/2 cup – potato starch (not to be confused with potato flour)
1 1/2 teaspoons – baking powder
1/2 teaspoon – baking soda
1 teaspoon – xanthan gum
1/2 teaspoon – sea salt
2 teaspoons – ground cinnamon
1/4 teaspoon – ground nutmeg
3/4 cup – light brown sugar
2 – eggs, beaten
1/2 cup – canola oil
1/2 cup – rice milk
1 tablespoon – bourbon vanilla extract
2 – peeled and diced medium sized apples

Instructions:

First, be sure to preheat your oven to 375ºF. Now, take a 12 cup muffin tin and line them all. Grab a large mixing bowl and whisk all the dry stuff together. Next, beat in the eggs and oil. After that, you’ll add the rice milk and vanilla extract. Continue beating for about two minutes, or until your mixtures is nice and smooth. Now, stir in the apple pieces and then spoon the batter into each muffin cup of the tin.

Place the tin on the center rack of your oven and bake for about 20 – 25 minutes depending on your oven. Look for the muffin tops to be dome shaped and firm to the touch. When ready, place them on a wire rack to cool, or enjoy them hot. Sift powdered sugar on top them after they have cooled down a bit, or use cinnamon sugar. This recipe makes one dozen muffins and you can also freeze any leftovers for later.

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Butternut Pecan Scones

Ingredients:
1 cup – sorghum flour or brown rice flour
1/2 cup – almond flour
2/3 cup – tapioca starch
1/3 cup – organic light brown sugar
2 teaspoons – baking powder
1/2 teaspoon – baking soda
1/2 teaspoon – fine sea salt
1 teaspoon – xanthan gum
1 teaspoon – ground ginger
1 teaspoon – ground cinnamon
1/4 teaspoon – ground nutmeg
2/3 cup – butternut squash puree
2 – eggs, beaten
2 tablespoons – coconut oil or vegan butter
2 teaspoons – bourbon vanilla extract
1 teaspoon – lemon juice
2/3 cup – chopped pecans

Instructions:

First, preheat your oven to 375ºF. Next, take a cookie sheet and line it with parchment, or a baking mat. Take your large mixing bowl and whisk all the dry ingredients together. Now add the wet stuff and mix everything together until the dough is “workable”. Place the dough onto your lined cookie sheet. Wet your hands and smooth out the dough into a circle about 8-10 inches in diameter. Use a spatula, or wooden spoon to smooth out the edges. Press in the chopped pecans slightly and brush the top and sides with some coconut milk or rice milk, your preference. Sprinkle the top with organic raw sugar to make it nice and crusty.

Using a sharp knife, cut the dough into eight – ten slices and make sure there is a little space between each piece. Place on the center rack and bake for about 20 – 25 minutes until they are golden and firm to the touch. Serve them warm with your favorite vegan butter or homemade jam. This recipe makes 8 to 10 scones depending on how thick you like them and you can also freeze any leftovers.

Enjoy!

For all your holiday party needs, call the experts that other Raleigh catering companies try to imitate, Catering By Design. Our menus are both fun and affordable. Call us today or just stop by the kitchen in Cary, NC.