Cinnamon Cherry Scones

Ingredients:

• olive oil cooking spray
• 1 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 tbsp. monk fruit natural no-calorie sweetener
• 1 tbsp. gluten-free baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup fat-free milk
• 1 large egg
• 1 tsp. vanilla extract
• 1 tsp. fresh lemon juice
• 1/2 cup chopped gluten-free all-natural, no-sugar-added dried cherries

Makes 8 Scones (1 scone per serving)

1. Preheat the oven to 400 F. Line a baking sheet with foil (for easier cleanup) and lightly spray with olive oil.
2. In a large bowl, whisk together the oat flour, almond flour, coconut flour, monk fruit sweetener, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the milk, egg, vanilla, and lemon juice. Stir in the wet ingredients into the dry ingredients and mix until well combined. Fold in the dried cherries.
4. Divide the dough into 8 balls and place on the baking sheet. With moistened hands, flatten and shape the dough into 8 triangles, 1 1/2 -2 inches thick. Make sure the triangles are at least 2 inches apart.
5. Bake until lightly golden and a toothpick inserted in the center of the scone comes out clean, 15-20 minutes. Let cool on pan.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who doesn't love a scone once in a while? Cherries and cinnamon make a heavenly combination any time of day. If you don't want to go completely gluten free, I highly recommend using fresh Bing cherries for a juicier bite and more zing to your scones. These scones can be made ahead and be stored in the freezer for up to 3 months.

Zucchini, Tomato & Ricotta Phyllo Tart

Ingredients:

• 1 cup low-fat ricotta cheese
• 2 tbsp. crumbled feta cheese
• 1 tbsp. basil
• 1 ½ tsp. garlic, chopped
• 1 egg, beaten
• 1 zucchini, sliced 1/8-inch thick
• 1 tbsp. extra-virgin olive oil
• 5 cherry tomatoes, cut in quarters
• 3 tbsp. oat flour
• 3 tbsp. almond flour
• 8 sheets phyllo dough (9 x 12 inches)
• 1 tomato, cut in half, then sliced 1/8 thick (about 20 slices)
• nonstick cooking spray
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat oven to 425 F.
2. Combine the ricotta cheese, feta cheese, 2 teaspoons chopped basil, garlic, and egg. Mix well; season with salt and pepper.
3. Place sliced zucchini in a bowl. Season with salt and pepper. Let sit for 10 minutes to draw out some of the moisture. Drain and pat dry. Toss with 1 teaspoon oil. In a separate bowl, gently toss the cherry tomatoes with salt and pepper.
4. Combine oat and almond flour in a small bowl.
5. Line a sheet pan with parchment paper. Lay 1 large sheet of phyllo dough on the paper (keep the rest  of the dough covered with plastic wrap). Spray with nonstick spray and sprinkle lightly with the oat and almond flour mixture. Place another sheet of phyllo on top; gently press down. Spray sheet with olive oil spray and sprinkle lightly with oat and almond flour mixture. Repeat with the remaining sheets of phyllo, ending with a plain sheet of phyllo on top. Work quickly so the edges do not dry out. Spray the top sheet with nonstick cooking spray to prevent it from drying out. Roll up 1 inch of each edge toward the center, forming a rim. The final tart shell should be 7 inches by 10 inches.
6. Spread the ricotta mixture over the tart shell in an even layer. Place tomato slices slightly overlapping around the edge of the tart. Lay the zucchini slightly overlapping the tomatoes and on a bias down the center of the tart. Place the cherry tomatoes down the center of the tart. Sprinkle the entire tart with the remaining 1 teaspoon thinly sliced basil.
7. Bake in preheated oven for 25-30 minutes, or until the crust is brown and crispy. Let cool on wire rack before serving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love spanakopita, then you'll love this Mediterranean pie as well. This dish is perfect for lunch, dinner or even a light appetizer. This tart is filled with Mediterranean herbs, olive oil, cheeses and vegetables. You can eat this as a pie or as an elegant pizza. You can eat this with your hands or with a knife and fork and this meal will be tasty.

Almond Tart Crust

Ingredients:

• 1/4 cup almond flour
• 1/4  cup oat flour
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 pinch salt
• 1/4 cup confectioners' sugar
• 1/4 cup cold, unsalted butter
• 1 egg, beaten

Makes 1 (9-inch) Tart Shell

1. Combine flours, salt and confectioners' sugar in a large bowl. Cut in cold butter until pieces of butter are sizes of oatmeal. Stir in the beaten egg and mix until just combined. Do not overmix or the dough will be tough.
2. Form into a round disk, 1/2-inch thick. Wrap tightly in plastic and allow dough to rest in refrigerator for 30 minutes to 1 hour.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're ever craving a pie or you have the urge to bake a whole pie or individual pie and want to make a homemade piecrust that healthy, this is the piecrust for you. The subtle flavor of almond mixed in with the flours is so delicious you'll forget it's good for you. It's like an almond-oatmeal flavored crust. II highly recommend using this crust with a sweet fruity pie filling because the combination of almonds and fruit is delicious. I also recommend adding a touch of ground cinnamon and/or nutmeg because cinnamon and nutmeg always add flavor.

Oatmeal Pancakes with Berry Compote

Ingredients:

• 1/2 cup oat flour
• 1/4 cup brown rice flour
• 2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg (optional)
• 1 1/2 cups cooked oatmeal, slightly warm (gluten-free)
• 1/2 cup milk (or soy milk for dairy-free pancakes)
• 1 tbsp. agave syrup
• 1 tsp. vanilla extract
• 2 eggs, beaten well
• nonstick spray, as needed
• Berry Compote (see recipe)

Makes 4 Servings (2 pancakes per serving)

1. Preheat the pancake griddle or skillet on medium heat.
2. Combine oat flour, rice flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. Combine oatmeal, milk, agave syrup, and vanilla. Stir in beaten eggs. Stir in dry ingredients.
4. Spray the griddle or pan with nonstick spray. Pour 1/4 cup batter on griddle or pan in a 4-inch circle. Let sit until bubbles start to appear on top and the bottoms are golden brown. Flip pancakes can cook 1 minute on other side. Serve hot topped with Berry Compote.

WW POINTS VALUE: 5 Pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a gourmet breakfast at any meal? These are quick, easy and gluten-free and you can make these into both pancakes and waffles. I prefer waffles because they make a better presentation and the clean up is much easier. Oatmeal pancakes or waffles are moist an dense due to the creamy texture of the cooked oatmeal in the center. Make sure the eggs are well mixed because they will scramble when cooking. It's also important that the dry ingredients are mixed separately from the wet ingredients so that the pancakes/waffles come out fluffy. I really loved these waffles because they were fluffy, moist and packed with flavor. Plus, they didn't have any sugar in them and I didn't miss the traditional syrup as a topping. It is well known that eating whole grains in the morning satisfy hunger and provide key nutrients to keep blood sugars in check. The berry compote is also yummy too.