Olive-Me & Co. Zucchini Scones

zucchini scones

Adapted from www.thehealthyapple.com

Gluten-Free and Vegan!

Ingredients:

  • 1 ½ cups brown rice flour
  • 1/3 cup tapioca flour
  • 1 Tbsp. baking powder
  • ½ tsp. sea salt
  • ½ cup vegan butter
  • 1 tsp. maple syrup
  • 2 tsp. Olive-Me & Co. Balsamic Vinegar (Cinnamon Pear, Maple, Honey Date, Butter Pecan, Espresso, Chocolate, etc.)
  • ½ cup almond milk
  • 1 Tbsp. vanilla extract
  • 2 small zucchini, chopped
  • 2 Tbsp. flax seeds, ground
  • 1/4 cup gluten-free cereal
  • 2 Tbsp. dried fruit leather, finely chopped
  • Topping: 2 tsp. Olive-Me & Co. Balsamic Vinegar

Directions:

  1. Preheat oven to 400 degrees F.
  2. Whisk the flour, baking powder and sea salt in a medium mixing bowl. Mix in butter.
  3. In a small bowl whisk together maple syrup, balsamic vinegar, milk and vanilla extract. Add to dry ingredients and mix well with hands. Add zucchini, flax seeds, cereal and dried fruit leather and continue to mix.
  4. Roll out golf ball-sized portions onto a cookie sheet.  Drizzle each scone with balsamic vinegar and bake for 15-20 minutes or until golden brown.
  5. Remove from the oven and let cool before serving.

Olive~Me & Co.’s Creamy Caramel Ice Cream

Olive~Me & Co.’s Creamy Caramel Ice Cream

Yield: 6-8

Ingredients:

  • 4 cups 35 % cream (1L)
  • 1 vanilla bean, cut in half and seeds scraped
  • 6 egg yolks
  • 1 cup sugar (250 ml)
  • 1 cup Olive~Me & Co.’s Blood Orange olive oil (250 ml) (plain or flavour of choice works too!)
  • 2 cups Olive~Me & Co.’s Caramel balsamic vinegar (500 ml) (can use any other dessert or fruity flavour as well)
  • Fresh berries as a garnish (optional)

 

Directions:

  1. Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside.
  2. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature.
  3. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add Olive~Me & Co’s Blood Orange olive oil and fold in everything together. Drizzle 3/4 of Olive~Me & Co.’s Caramel balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top.
  4. Put in the freezer until firm – a minimum of 4 hours.

For the serving: Scoop into bowls and serve with fresh berries, if using.

Olive~Me & Co’s Banana Dessert Rolls

banana nut caramel chocolate balsamic dessert roll

 

Ingredients:

  • 1 Ripe Banana
  • 4 Sheets of Rice Paper
  • 4 Tbsp. Butter
  • Olive~Me & co.’s Chocolate Balsamic, Caramel Balsamic, Banana Nut Caramel Balsamic, Espresso Balsamic, Butter Pecan, or any of our fruit flavoured balsamic
  • Powdered Sugar
  • Creme Anglais (optional)

Directions:

  1. Split the banana in half, and then slice each half in half lengthwise. Carefully wrap each banana piece in a sheet of rice paper. Lightly wet the edges of the rice paper so it sticks together and holds in place.
  2. Melt butter in a small saucepan on medium-low heat.
  3. Fry the banana rolls in the butter until golden and crispy.
  4. Drizzle with Balsamic Vinegar and sprinkle with powdered sugar.
  5. Serve with Creme Anglais for dipping, if you choose.