Cranberry Tea Biscuits (wheat free*, dairy free, vegan)

So, you're having people over for brunch and you've got some dietary restrictions to accommodate. How about a batch of these delicious little tea biscuits! They are crispy on the outside, fluffy on the inside as well as being wheat free*, dairy free, and vegan. 

*This recipe uses spelt flour which, please note, is not gluten-free, if that's what you're looking for. Some would even argue that it's not accurate to say wheat free, as spelt is an ancient species of wheat. However, if you're simply avoiding common, modern day wheat, spelt is a good option. Baked goods with spelt have a similar texture without any added corn or potato or filler starches and the flavour is mild and slightly nutty.

As usual, I started with a simple recipe for baking powder biscuits and then substituted to my heart's content. I'm always a bit surprised how you can "break the rules" when it comes to recipes and still end up with something fantastic.

Here's the quick recipe for a small batch. These taste best right out of the oven, so I only make as many as I need. The full sized recipe is at the bottom of the page.

Cranberry Tea Biscuits
Makes 5 large or 10 small biscuits

1 cup spelt flour
1/2 Tablespoon baking powder
1/4 teaspoon salt
1/6 cup of coconut oil, or 2 1/2 Tablespoons (refrigerated so that it's solid)
6 Tablespoons almond milk (sweetened or not, you choose)
1/3 cup frozen whole cranberries

Preheat oven to 450 degrees. 

Chop frozen cranberries into smaller pieces. Set aside. You can use dried cranberries or currents or raisins if you prefer, but the frozen berries are helpful later on...you'll see. 

In a medium bowl, stir together flour, baking soda and salt.

A note about this next step: I keep my coconut oil in the fridge, so that it's always in a solid state. It makes getting it out of the jar a bit tricky, but it means it behaves like butter and can be used in baking to create a nice airy, flaky texture.

Cut coconut oil into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.

Make a well in the centre of the dry mixture. Add the almond milk all at once and using a fork and stir just until moistened. Add the frozen cranberry pieces. Turn the dough onto a lightly floured surface and quickly knead the dough until smooth.

Now here's where the frozen berries are helpful. Coconut oil is very sensitive to heat and as soon as you start to work the dough, the warmth of your hands is going to start melting it. The frozen berries, however, help keep the dough cold and the coconut oil in a solid state until it melts in the oven, crating flaky pockets of air in your biscuits.

Pat or roll the dough to 1/2 inch thickness and using a biscuit cutter (or the rim of a cup if you don't have the space for specialized kitchen equipment...) cut dough into biscuits.

Place biscuits on parchment paper on a baking sheet.

Bake in a 450 degree oven for 10 to 12 minutes until edges are slightly crispy. 

 
Remove from oven and serve hot with your choice of jam.

Full sized recipe:

Cranberry Tea Biscuits
Makes 10 large biscuits

2 cups spelt flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup of coconut oil,  (refrigerated so that it's solid)
3/4 cup almond milk (sweetened or not, you choose)
2/3 cup frozen whole cranberries

Winter Jam

This is a little something I call Winter Jam. It's actually my own recipe for vegetarian mincemeat, but I don't like that name. I know the recipe has meaty origins, but if you're leaving the meat out, why not a name with more appeal? Since it's traditionally served at Christmas, has spicy winter flavours like cinnamon and cloves and the sweet goodness of fruit, I will henceforth call it Winter Jam! You heard it here first.

I made this for friends at Christmas and gave it away before I could get a shot of it in its pretty jam jar. But my pal was kind enough to post a nice shot of it on her site here.

Here's the quick and easy recipe:

Winter Jam
Makes 5 x 250ml jars*

Put the following ingredients in a medium saucepan and simmer over low to medium heat, covered, for about 30 minutes until fruit is soft and spices incorporated, stirring occasionally. Add extra water during simmering if needed.

3 medium apples, peeled, cored, and chopped (McIntosh are a good choice)
1/2 cup sultana raisins
1/2 cup golden raisins
3/4 cup dried currants
3/4 cup frozen cranberries
3/4 cup pitted prunes, chopped
Zest and juice of one large navel orange
Juice of one lemon
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, allspice and cloves)
1/4 teaspoon salt
1 cup water + 2 extra tablespoons during simmering process if needed

*Note: Please follow proper canning instructions which includes sterilizing and sealing jars for long shelf life. Alternately, you can put it in any glass container and keep it in the fridge for about two months, or cool and freeze in small batches for up to six months.

Winter Jam is particularly good as a topping for vanilla ice cream, or on oatmeal for a delicious breakfast.

Green Salad with Pears and Cranberries

Last fall I re-discovered pears thanks to the gift of a generous gardener. I received a huge basket of them - freshly picked. And after the basket was gone and all throughout the winter, I found myself craving them and seeking them out - forgoing my usual winter fruit choices - apples, bananas and oranges.

This year, I was lucky enough to help pick them.

All this from a single tree...

Aren't they beautiful? I see these and I understand why artists paint still lifes.

I had planned to make a pear tart, thinking that the basket would ripen all at once. But I've had a lovely bunch in my fridge for weeks now and putting one or two out at a time seems to have kept them just perfect for eating.

I decided to use a few in a salad. I wanted a recipe that would benefit from their subtle sweetness. Here's what I came up with:

Green Salad with Pears and Cranberries
Serves 2

Mixed Field Greens (buy a blend or make your own with the following: arugula, radicchio, romaine lettuce, baby spinach, frisee)
2 ripe Bartlett pears
2 Tablespoons of dried cranberries
2 Tablespoons of roasted sunflower seeds
2 slices of dense multi grain bread
2 Tablespoons + 2 Tablespoons of olive oil
1 Tablespoon white wine vinegar
1 Tablespoon whole grain (also called old-fashioned) Dijon mustard
sea salt and black pepper

Step 1: Make Croutons
In a large frying pan, heat 2 Tablespoons of olive oil. Cut bread into cubes and grill over low heat until the oil is absorbed and the cubes are browned and crisp.

Step 2: Make Dressing
In a small bowl combine remaining oil, vinegar, mustard and salt and pepper to taste.

Step 3: Prepare fruits and vegetables
Wash and dry greens and tear into pieces. Wash and core the pears. If the skins are a bit tough, you can peel them. Then slice them into wedges.

Step 4: Toss
Just before serving, gently toss everything together in a large bowl. Add the croutons just before tossing with the dressing so they stay crisp. Be careful not to crush the pears. Adjust seasoning and serve at room temperature.

I realize in this photo you can't see the pears very well, but they're in there!