Our first time in the business school building, The Rachels come out with an old yogurt tub with soil and seeds to grow our own arugula sprouts. What happens when two land and food system students venture into the wrong faculty. My roommate is evidently not a business student as well, because on the same day, she brought home a plant too. I mean, what are the odds? While I was sweating a storm doing my daily Blogilates, she burst through the door full of excitement; “Raaaaachel! Guess what I got?” and pulls out a tiny cactus. “Meet Larry!”
“Why do you come up with the random-est names?” was my immediate response. Just so you know, she has Bartholomew the turtle, Cream Puff the dog, Gary the scientific calculator, and Harold the graphing calculator. Oh and Seraphina the polaroid camera. So I guess Larry weird at all, especially after she explained that the shape of the cactus resembled a cucumber. For those that are familiar with Veggie Tales, you know which light bulb just went off. She ended collectively naming my arugula sprouts Shermen, and each individual sprout Sherman. I have to admit, that’s pretty funny!
Since bringing Larry home, our little biologist has acquired a bit of a cacti fetish and has been on a hunt for more Veggie Tales-shaped cacti. She texted me one day saying “I FOUND A BOB! I FOUND A BOB!” only to message me shortly after with “I gave Bob away, we now have a french pea!” We spent the next few minutes debating whether it should be Phillipe or Jean Claude. We eventually settled on Phillipe because “Phillipe and Larry” sounded more euphonious than “Jean Claude and Larry”.
Phillipe and Larry have been doing well, “eating up” sunlight from our window pane. On the other hand, Shermen died after about a week due to a combination of my lack of green thumb and lack of soil. Considering how bad I am at keeping plants alive, I should probably try caring for cacti or succulents rather than herbs and vegetables. One surprise is the revival of my chive plant after a long winter of being drowned in rainwater on my balcony. With the streaks of summer-like sunshine we’ve been experiencing (sorry East Coasters), the chives have been growing out of control! A great way to make use of fresh chives is to make some Gluten Free Cheddar Chive Scones!
Like all our gluten free recipes so far, these gluten free scones don’t require any complicated flour blends. Using just oat flour gives great results for minimal cost and minimal fuss. Let your food processor do the dirty work and you’ll have some delicious savoury scones in about 20 minutes!
- 1½ cups oat flour
- 2 tsp baking powder
- ½ tsp salt
- ⅛ tsp freshly cracked black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 tsp coconut sugar
- ¼ cup frozen coconut oil
- ½ cup shredded cheddar cheese (any type)
- ⅓ cup finely chopped chives
- 1 tsp mustard
- ¼ cup unsweetened almond milk + more as needed
- 1 tsp olive oil + 1 tbsp shredded cheddar cheese
- Preheat oven to 375⁰F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Pulse dry ingredients with coconut oil in food processor until a breadcrumb texture.
- Add cheese and chives and pulse briefly to combine.
- Pour in mustard and almond milk and pulse until a dough forms. If dough is still crumbly, add almond milk a dribble at a time and pulse in between additions until dough starts to stick together.
- Turn dough out onto a clean surface, such as a cutting board, and pat into a 1-inch thick disk with hands. Cut into desired shapes with a cookie cutter or a sharp knife and transfer onto prepared cookie sheet.
- Lightly brush the tops of each scone with olive oil and sprinkle on a bit more shredded cheese.
- Bake in preheated oven for 15 to 20 minutes, or until golden brown.
These look incredible and so easy to whip up! Yum. I love your choice of names haha! I used to have a car named Gilly so I totally get it. It’s just more fun that way.
Dear Rachael,
I want to try this recipe.
As I have to grind the oat flour, may I know what type of oat should I use?
Hi Lynn, we usually use quick cook oats and grind that into flour.