2012 The Year Ahead & Gluten-Free Lemon and Cranberry Scones

I like lists.  I have lists of books to read, movies to see, stacks and stacks of recipes to try, exercises to do in the morning, hikes to take, far off places to visit, and ....

I don't often refer back to them other than to occasionally cross off one or two that I may have finished.  However, this list is different.  This is my life list.  Or at least the many things that I want to do, accomplish, embrace and become this year.

1. Be authentic. Be me.
2. No doormats here. Practice loving assertiveness.
3. Love with all my heart and without expectations.
4. Slow down. Tell stories. Express myself.
5. Ask more why questions.
6. Be kind even in the face of unkindness.
7. Write more.
8. Dream. Set goals. Live.
9. Practice acceptance.
10. Go somewhere that inspires me for my 40th.
11. Love, honor and nurture my body.  Practice health in all the realms.
12. Let go.
13. Continue to push myself outside of my comfort zone.
14. Cook and bake more.
15. Embrace my creativeness (or serious lack thereof).
16. Learn to play guitar.
17. Go back to school with purpose and gusto.
18. In ceramics class, create more and perhaps socialize less.
19. Take more pictures.  Capture moments.
20. It is always my choice.
21. Learn to ride the waves.
22. "...be willing to let go of the life we have planned ... to have the life that is waiting for us."
23. Embrace the present.
24. Be brave.
25. Run trails. Hike more.
26. Practice yoga.
27. Meditate.
28. See Gary Allan, Eric Church and Lady A in concert.
29. See more sunrises.
30. Go camping every month.
31. Run the LJ 1/2 marathon...for the 2nd time.
32. Believe in hope.

Working on #14 first, I made scones to take to ceramic class on Saturday.  As I tasted one, I realized that I should have two different gluten-free flour mixes.  One for sweet things and another for savory things.  My current gluten-free flour mix worked well in the Black & Tan Brownies (see previous post) because of the rich, dark chocolate flavors.  However, the gluten-free flour mix did not work as well for the light, citrus notes of the scones.  So it is back to the drawing board.

Scones ready for the oven.

Lemon and Cranberry Scones
from Smitten Kitchen


1 1/2 Tablespoons lemon zest
2 1/4 cups gluten-free flour mix (see previous post for my g-f whole grain mix)
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter
1 1/4 cups dried cranberries
1 egg
1 egg yolk
1 cup heavy cream

Directions:
1. Preheat oven to 400° and line a large baking sheet with parchment paper.
2. In a food processor, pulse together flour, sugar, baking powder and salt, butter and zest until the mixture resembles a coarse meal, then transfer to a bowl.
3. In a small bowl, whisk egg and yolk together, then stir in cream.  Add egg mixture and dried cranberries to flour mixture and stir until just combined.
4. On a piece of floured wax paper, pat dough into 1 inch thick and 8 inch round.  Then with a small juice glass dipped in flour, cut out 2 inch rounds and place 1 inch apart on baking sheet.  Bake for 15-20 minutes until lightly golden.

Gluten- Free Lemon Bars and Rock Climbing

Many years ago, "my favorite mistake" (Doesn't everyone have one of those? An ex that was good but terribly wrong for you?) took me rock climbing.  I am fairly athletic and playing sports comes naturally to me.  I enjoy a good soccer match or ultimate frisbee game, so I thought after a few sessions at the rock climbing gym I would be ready to tackle rock outdoors. Not so much.

Outcrop near Lunch Rock

This time around, a different boy (... mind you I had a crush on this boy in high school. He had a crush on me but never asked me out.  Thanks to FB we've reconnected after 20 years and finally went on that first date).  Anyhow, this boy is addicted to climbing.  It is his life.  I'm curious.  What is the draw to rock climbing?

One of my health coaching clients and I met at a local rock climbing gym for a belay lesson and a 3-hour clinic.  I was not hooked yet, but thought I would meet up with some folks at Mission Trails to see how climbing outdoors differs from the gym.  There were eight of us that met up at Lunch Rock for Rock Climbing 101. Paul and his lovely wife, Raquel, set up the top ropes, offered helpful suggestions and were incredibly patient as I worked my way up a 5.4 route.  Success.

Dave contemplating his next move.

In my early 30's, I developed an intolerance to gluten.  Some of my favorite foods - like Pizza Port - would cause me such gastrointestinal distress, I would feel bloated, crampy, and well ... be a little gaseous.  Ok, ok, Tane, alot gassy.  I was tested for allergies and while I not *allergic* to gluten, I am sensitive to it.

What does that mean?  Well, I lack the enzymes to properly digest the gluten composite proteins but luckily for me, gluten free products are popping up in major grocery chains, so I can make my own gluten-free pizza at home!

Everyone loves lemon bars.  The smell of lemons always reminds me of early summer.  I made these for a potluck party and they were a huge hit!

Before.

Gluten-Free Lemon Bars
from Annalise Roberts, Gluten-Free Baking Classics


Gluten-free Flour Mixture for Cakes, Pies, Muffins and Cookies
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Crust:
1 cup gluten-free flour mixture
1/4 cup organic cane sugar
1 teaspoon xanthan gum
5 tablespoons cold unsalted butter

1.  Preheat oven to 350 degrees and position rack in center of oven.  Grease bottom of 8-inch baking pan (I used 9-inch because I needed more bars) with cooking spray or butter and dust with rice flour.
2.  Put flour, sugar, xanthan gum in mixing bowl and whisk to blend.  Cube butter into small pieces and add to mixture in small batches and mix on low speed until crumbly (I found that using my hands worked much better). Pour dough into baking pan and press down to cover the bottom.
3. Bake for 15 minutes or until light brown.  Remove from oven.

Lemon Filling:
3 large room temperature eggs
3/4 cup organic cane sugar
2 tablespoons gluten-free flour mixture
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup fresh lemon juice
2 teaspoons grated lemon rind (I used two lemons ... which is probably more than 2 teaspoons, but I love a strong lemon flavor)
1/2 teaspoon lemon extract
powdered sugar

1. Beat eggs in large mixing bowl until foamy, then add the remaining ingredients through lemon extract and beat until well blended.  Pour onto partially baked crust.
2.  Bake in oven on center rack for 20 minutes or until set.  Cool on wire rack and cut into 16 squares. Remove squares and place on serving plate.  Sift powdered sugar over the top.  Serve at room temperature.  Store in refrigerator.

After.

Samples. :)