Gingerbread scones with Maple Glaze. (Gluten Free)

 Christmas is my thing, i live for it... I start my count down in January.

 I'm just a creature who loves the extra trips/ excuses to shop, unwrapping the decorations, cozy cinnemony smells,  the copious sweet indulgent treats and of coarse the presents (mostly receiving them).

 Its turned December the 7th and Im far too excited Already, I'm getting giddy, and i need to calm down...

My Festive baking season has definitely officially begun, and there is no stopping me. I have baked mini fruity GF Christmas cakes for a craft sale over the weekend and These... Ohhh these, they just smell like like Santa Claus well at least what I hope he smells like, I recon he bathes in maple syrup and dowses himself in cinnemon colonge. anyway before this gets creepier/ weirder. Th

These Glazed Gingerbread scones just epitomize all things Christmas, and taste, so comforting.
they are a mix between a sweet spiced gingerbread cookie and a soft fluffy warm scone.  buttered up and drizzled with maple glaze.  they just some how disappear... It must be Christmas magic or something... like my tummy.

225g/8oz Plain GF flour, plus extra for dusting

1 tbsp baking powder

2 tbsp caster sugar

2 tbsp dark brown sugar

2 tsp ground ginger

1 tsp cinnamon 

50g cold butter, cut into cubes

1 free-range egg 

75ml skimmed milk or soya 

30g stem ginger and dried cranberries.

1. Preheat the oven to 200C/400F/Gas 5.
   
2. Sift the flour,  baking powder ground ginger and cinnamon and add sugar in to a large bowl. Add the butter and Rub into the flour until the mixture resembles breadcrumbs. make a well in the centre.
   
3. In another bowl, beat together the eggs and milk, reserving a tablespoon of the mixture to use as an egg wash. Add the rest to the flour mixture, along with the sultanas, stirring until the mixture comes together to form a dough. Turn out onto a floured work surface and knead briefly (don't over work) until the dough is smooth.
   
4. Gently press the dough out to a thickness of about 2.5cm/1in and cut out shapes of your choice using a cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.
   
5. Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.
   Whilst cooling, mix together 3 tbsp icing sugar with 1 tbsp of maple syrup.
   
6. To serve, brush each scone with a maple glaze.

SPICED GINGER AND CARROT CAKE BARS. (gluten free + vegan)

  Autumns has most definitely arrived, the airs crisp and its getting crunchy under foot, its time to put away my denim cut off shorts ( That certainly haven't seen much of a summer) to the back of my wardrobe once more, pull on a bit of knitwear and cosy up with cinnamon, blankets and hot cocoas.... and this ridiculously delicious and unbelievable healthy spiced carrot cake.

These healthified carrot cake bars are taste indulgent and are perfectly moist. They have a  lovely combination of flavours with kick of ginger, yummy aromatic cinnamon and a perfect hint of warming autumnal spices. Its guilt free low and everything but flavour! oh and i've made it vegan and gluten free so nobody gets left out...

Nothing goes better with carrot cake than rich creamy frosting, I lightened it all up and I used Alpro soya yohurt in stead of  full fat cream cheese and it worked incrediably well. I was sent some coupons by the people Alpro to try out some of there products. oh my, from my first spoonful of this soya yoghurt I was hooked! I absolutely adore it, its thick and creamy and revolutionized my breakfast!
Ingrediants makes 8 bars
3 medium carrots grated
1/2 cup applesauce (I  used homemade)
3 tbsp brown sugar
1/4 cup chestnut flour
1 egg white or 1tsp of flaxseed
1/4 cup granulated sweetener
1/4 cup plain GF flour mix
1 tsp cinnamon
1/2 tsp groound ginger
1tsp pumpkin spice or all spice
1tsp xanthum gum1tsp gluten free baking powder.
(plus your choice of add ins...candied ginger
rasins
chopped walnuts)
Icing
1/4 cup Alpro soya yogurt
2 tsp cup icing sugar or 1tsp honey
1 tsp xanthum gum.

 Directions
Pre heat the oven to 180 degrees C

• In a large mixing bowl  add sugars, egg and applesauce, mix and thoroughly whisk up a until light an fluffy.

• stir in grated carrot, ginger pieces, raisins and walnuts.

• sift flour, gum, baking powder and spices and cinnamon.

• carefully fold batter until combined

• spoon mixture in to a baking tin and smooth down. Bake at 180 degrees for 30 minutes.

For the icing
Add gum and choice of sweetener to soya yogurt and thoroughly mix it together until it thickens, spread on to one bar and top with another slice of cake. for a finishing touch, drizzle with icing.