Dried Fruit Scones

This quick and delicious recipe works well for any dried fruit. Here I used dried cherries and toasted slivered almonds. I’ve also used a cup of dried wild blueberries that worked beautifully! If you’re like me and dairy doesn’t agree with you, almond milk (other other nut milks) works just as well as heavy cream. Makes 8.



2 c. gluten free or all-purpose flour
1/3 to 1/2 c. sugar, depending on your sweet tooth!
1 T. baking powder
1 T. lemon zest (optional)
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 T. cold butter, cut in chunks
3/4 c. dried cherries
1/4 c. toasted slivered almonds, roughly chopped
1-1/4 c. almond milk (or half ‘n half or heavy cream)

Preheat oven to 400-degrees. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt, and cinnamon. Add the butter to the flour mixture and rub with your fingers until a coarse meal forms and the butter is well distributed. Stir in the cherries and almonds. Add the almond milk and stir together just to incorporate; don’t overwork the dough. Turn out onto a lightly floured surface and form into a rectangle, about 12” by 3” by 1-1/4” high (a slightly flattened log shape). Cut the rectangle in half, then cut the pieces in half again, giving you four approx. 3” squares. Cut the squares in half on a diagonal to give you the classic triangle scone shape.

Place the scones on a parchment lined sheet pan and brush the tops with a little milk. Bake for 25 minutes.

Eggy Orange Quick Bread

Rainy day = bread fresh out of the oven. This is a very light eggy quick bread with a touch of orange flavor using tapioca and rice flours. Would make delicious french toast! I like it with butter and orange marmalade. Makes one loaf. 



4 eggs, separated
1 T. orange zest
1 tsp. lecithin
1/2 c. tapioca flour
1/2 c. rice flour
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda

Preheat oven to 375-degrees. With a hand mixer whip egg whites until stiff. Mix in yolks one at a time, then add orange zest. Mix dry ingredients in another bowl and add to the wet ingredients. Mix well on medium speed. Pour into a buttered bread pan and bake for 25 minutes.

Chocolate Zucchini Bread

A friend brought me a pretty yellow, large zucchini from her garden. What to do .. what to do ... I know! Make zucchini bread and add some chocolate! Makes two sinfully delicious loaves.


3 eggs
1 c. vegetable oil
1 c. brown sugar
1 c. granulated sugar
1 T. vanilla extract
2 c. zucchini, grated
2-1/2 c. all-purpose flour
1/2 c. cocoa
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper

Pre-heat oven to 350-degrees.

In a  large bowl, beat the eggs, oil, sugar and vanilla. Stir in the grated zucchini. In another bowl combine the dry ingredients, whisk. Add dry ingredients to the zucchini mixture and mix well with a spoon. It is a fairly thick batter.

Pour into two greased loaf pans and bake for 45 to 55 minutes.

Banana Bread with Sour Cream and Dried Apricots

Moist, cake-like, and baked to a golden brown, this banana bread is sure to please. The apricots add that little something that enhances the banana flavor. Serve warm with lots of butter!



2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. sugar
2 large eggs
1/3 c. vegetable oil
1 tsp. vanilla extract
2 large overripe bananas, mashed
8 dried apricots, chopped
1/2 c. sour cream

Heat oven to 350-degrees. Grease and flour a 9x5" loaf pan.

Whisk together the flour, baking powder, salt, baking soda and cinnamon in a large bowl. Set aside.

In another large bowl, whisk the eggs with sugar, oil and vanilla for a few minutes. Stir in the mashed bananas and sour cream, then add the apricots. Add the flour mixture and mix until just combined.

Pour the batter into the loaf pan and bake for about 45-50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

Cool for about 10 minutes, then turn out the loaf onto a cooling rack. Best cut with a serrated knife, especially when warm.