These Chewy Cherry Cocoa Scones will knock your socks off! They're gluten-free and dairy-free and vegan so they're sure to please everyone in your home. Enjoy!

Gluten-Free and Vegan

Makes 12

Ingredients:

• 1 ½ cups brown rice flour
• 1/3 cup tapioca flour
• 1 Tbsp. baking powder
• 1 Tbsp. cocoa powder
• ½ tsp. sea salt
• ½ cup Earth Balance vegan butter
• 1 tsp. maple syrup
• ½ cup almond milk
• 1 Tbsp. almond extract
• 1 large zucchini, finely chopped
• 2 Tbsp. ground chia seeds
• 1/4 cup gluten-free cereal, crushed
• 2 Tbsp. dried cherries, finely chopped

Directions

1. 1. Preheat oven to 400 degrees F.
   2. Place the flours, baking powder, cocoa powder and sea salt into a medium mixing bowl; whisk to combine. Add in vegan butter; continue to mix.
   3. In a separate small bowl whisk together maple syrup, milk and almond extract.  Add to dry ingredients; mix well with hands until mixture thickens.  Add zucchini, chia seeds, crushed cereal and dried cherries; continue to mix.
   4. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet.  Bake for 15-20 minutes or until golden brown.
   5. Remove from oven; set aside to cool before serving.
   6. Enjoy.

Ingredients:
3 cups buckwheat flour
4 teaspoons baking powder
4 eggs
1 ½ cups milk
1 can pumpkin puree
½ cup honey
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
1 stick melted butter

Directions:
Preheat the waffle iron.

In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt.

In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir.

Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron.

Serve with whatever toppings strike you.

Allergen Free Waffles (Gluten-Free)
Serving Size: Approximately 5  Belgian waffles.

•     1 ¾ cups warm distilled water
•     1 ¾ cups full fat coconut milk
•      ½ cup ground flaxseed
•     2 ¾ tablespoons blackstrap molasses
•     ½ cup tapioca flour
•     2 cups gluten-free rice flour
•     2 teaspoons baking powder
•     1 teaspoon baking soda
•     ¾  teaspoon salt

   1. Start by grinding the flax seeds in your blender or food processor until it reaches a finely ground consistency.
   2. Mix the ground flax seed with the warm water in a medium glass bowl, set aside, let sit for 3 minutes. 
   3. Whisk together the rice flour, tapioca flour, baking powder, baking soda, and salt in a large glass bowl. Blend the coconut milk and molasses into the water and flax seed mixture.
   4. Pour the wet ingredients into the dry ingredients and mix together until the batter is slightly lumpy.
   5. Preheat the waffle iron until warm.
   6. Mix the batter again briefly, breaking up any remaining balls of rice flour.
   7. Completely grease both sides of the waffle iron.
   8. Pour the batter into the center of the iron, covering  the iron enough but not too much that the batter overflows.
   9. Bake each waffle  until it is brown and can be removed from the iron without breaking or falling apart.

I miss biscuits more thananything. Before going gluten-free, I loved to eat biscuits andgravy, strawberry shortcake (on homemade biscuits) and warm biscuitswith honey! There is nothing that compares with the satisfaction ofeating a warm homemade biscuit. Which is why the following recipe isso exciting. This is a recipe that can be manipulated to cater tospecific dietary restrictions-even mine! There are dairy-free,soy-free and egg-free options included. It might take a couple triesfinding the right combination for you, so spend a day making somedelicious gluten-free home-style biscuits.

Home-style Drop Biscuits(Gluten-Free)

Servings: 16 largebiscuits

Ingredients:

• 1 ½ cup brown rice flour
• 2 cup corn starch orpotato starch or tapioca starch
• ½ cup soy flour orsorghum flour
• 2 teaspoons baking powder
• 1 ¾ teaspoons salt
• 1½ teaspoons teaspoons baking soda
• 2 teaspoons xanthan gum
• 1 stick of butter or gluten-free butter substitute(chilled in the freezer)
• 1 ¼ cup soy milk 
• 1 ¼ cup water
• 1 tablespoon cider vinegar
• 1 egg, beaten (or the equivalent amount ofyour favorite egg replacement)

To Make:

*Note: 1. If you’re not vegan or dairy free, feelfree to use 1 c. buttermilk in place of the soy milk and vinegar. Ifyou’re allergic to soy, try using your usual milk substitute andkeep the vinegar in the recipe.
Also reduce the liquid if necessary, you don't want the batter to be too runny.

1. Preheat your oven to 350F degrees.
2. In a large mixing bowl thoroughly combine the flour (a fork works well for this), bakingpowder, salt, baking soda, and xanthan gum.
3. For an easiertime working with the butter, grate the butter into the flour usingthe small holed side of a box grater. Mix the butter into the flourso that there are no large balls of grated butter.
4. Add the soy milk, water, vinegar and beaten egg to the flourand stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto agreased pan to make 16 biscuits.
   
6. Cook at 350F degrees for 15 minutesor until golden brown.

Ingredients:
½ to 1 cup rice flour
½ cup of potato starch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cups buttermilk
2 eggs
¼ cup vegetable oil

Directions:
Sift dry ingredients. Combine buttermilk, oil, and eggs; and add to flour mixture. Beat until blended (do not over-beat). Bake on waffle iron or make pancakes on a hot griddle

2 cups multiblend gluten-free flour mix

1 tablespoon baking powder

½ teaspoon salt

1 rounded tablespoon sugar

4 tablespoons buttermilk powder

3 eggs, separated

3 tablespoons melted unsalted butter

1 cup brown rice sourdough starter

Additional water

Measure and whisk together dry ingredients. Beat egg whites to soft peaks and set aside. Mix together egg yolks, sourdough, melted butter and enough water to make about 3 ½ cups liquid. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just thoroughly moistened. Fold in the beaten egg whites, which guarantee nice light waffles. Cook in preheated waffle iron. If you like, you may add almond or hazelnut extract to the wet ingredients, or add cinnamon or ground cardamom to the dry ingredients. Waffles are fabulous topped with toasted walnuts or pecans and maple syrup, or Nutella, or jam and fruit. Use your imagination. You may also substitute ¼ cup of buckwheat flour for an equivalent amount of the multiblend mix.

Ingredients:
1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt
½ cup shredded sharp cheddar cheese
¼ cup butter, softened (optional--makes a very fattening biscuit!)
**********************************
Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder

Directions:
Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination.

Makes 6-8 large biscuits.

Directions:
In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together.  Stir in the oil, pumpkin and most of the water.

Add the liquid ingredients to the dry ingredients.  Stir until just combined adding more water to obtain the right consistency.

Ingredients:
1 cup buckwheat flour mix (¼ cup buckwheat, ¼ cup mixed Montina flour, sorghum, and sweet rice flour)
1 tablespoon ground flax seed
1/8 teaspoon baking soda
2/3 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon kosher or sea salt
1 egg
7/8 cup plain kefir OR yogurt (I used to use Lifeway Prostokvasha or Bazarnyi)
3 tablespoons melted butter

Directions:
Mix dry ingredients together. Beat egg until light. Whisk in kefir. Add dry ingredients and whisk together. Whisk in melted butter.

When the waffle iron is hot, pour about ¼ cup of batter on each waffle square (you may need more, depending on the size of your iron). Cook until steam a stop coming out of the edges of the iron, and the iron opens easily (about 7 minutes).

Makes enough waffles for 2 adults

Ingredients:
½ cup gluten-free flour (¼ cup buckwheat, ¼ cup mixed Montina flour, sorghum, and sweet rice flour)
1 teaspoon ground flax seed
2/3 teaspoon baking powder
Pinch kosher salt or sea salt
½ teaspoon sugar
½ teaspoon baking soda
1 egg
1 cup full fat gluten-free sour cream

Directions:
Mix the dry ingredients together. Beat the egg until light. Beat the sour cream into the egg. Add the dry ingredients and whisk together.

When the waffle iron is hot, pour about ¼ cup of batter on each waffle square (you may need more, depending on the size of your iron). Cook until steam a stop coming out of the edges of the iron, and the iron opens easily (about 7 minutes).

Makes enough waffles for 2 adults

Sift the dry ingredients & mix them thoroughly. Cut in the butter & shortening. Mix in buttermilk as gently as possible. Dough should be moist & slightly sticky so add more if necessary, a little at a time.

Roll out about ¾ inch thick between sheets of plastic wrap or waxed paper. Chill until solid enough to cut. Preheat oven to 425 degrees. Cut with a floured cutter. Brush tops with cream if desired for a golden color. Bake 12-15 minutes for small cutter, longer if larger cutters used. The biscuits should be very light brown on bottoms, light golden on top (if wash is used). Do not over bake or they will be dry.

This recipe comes to us from Jessie.

Sift together:
½ cup rice flour
½ cup tapioca flour
½ teaspoon Xanthan gum
3 teaspoons sugar
½ teaspoon salt (if you dont use salt free butter reduce this ¼ teaspoon)
½ teaspoon baking Soda
1 teaspoon gluten-free baking powder

Directions:
Beat 3 eggs, then add 2 oz. melted salt free butter and 6 oz buttermilk.

Pour the wet ingredients over the dry ones and mix lightly with a spatula. Let rest for five minutes then cook on waffle iron according to manufacturer’s directions.

Spray waffle iron with cooking spray or brush with oil. Be sure to wait until waffle stops steaming before opening.

These waffles freeze very well. Thaw by toasting.