Gluten and Dairy Free Coconut cake with Chocolate Hazelnut Frosting

Some left over chocolate frosting led me to this:
I made a gluten and dairy free cake recently from a recipe found in "Cooking Free" by Carol Fenster, Ph.D. I had some left over chocolate hazelnut frosting and so I decided to use that to make another cake. The questions was, what should I make? This same book had a recipe for a Coconut cake, so I tried it out. The icing recipe is as follows:

6 tablespoons Almond milk
4 tablespoons butter flavored Crisco/shortening
1/2 cup unsweetened cocoa powder (not from Dutch processing)
10 tablespoons honey
Justin's dairy free chocolate hazelnut butter or Nutella.

Blend all this together in the electric mixer. I chilled mine for a few hours so make it a creamer texture.

Here is the Coconut cake recipe as scanned from the book.
** I used Domata brand gluten free flour, and so didn't need a "flour blend" or the Xantham Gum. I also didn't have coconut extract.

Gluten Free Cinnamon Raisin Pecan Scones

I have been thinking about Scones lately. Yes, Scones.
I wanted to find a recipe that used ingredients I already had on hand:
Cinnamon, raisins and pecans.
I did a google search and found a recipe on this website:
http://www.livelaugheat.com/2011/04/24/cinnamon-raisin-pecan-scones/

I looked at the recipe and saw that this could easily be made gluten free. And I found that this recipe had a kicker! Sunflower seed butter was in it! I had to try this. I happened to have some Sunflower seed butter already, so I was good to go! I did modify the recipe and added 2 eggs, as gluten free flour needs an extra binding agent. This is not from Bon Appetite cookbook, but it's all good. Afterall..when you run your own blog, you can do what you like! :)

Recipe taken from website above, with my own modifications off to the side
Ingredients

* 1 3/4 cup while whole wheat flour ( used gluten free Domata brand flour)
* 1/3 cup packed light brown sugar
* 2 1/2 tsp baking powder
* 1/4 tsp salt
* 1 tsp ground cinnamon
* 2 TBSP cold butter, diced
* 1/2 cup Sunflower seed butter or Almond butter
* 1/2 cup milk (of any kind, I used almond milk)-I used almond milk
* 1 large egg (I used 2 eggs)
* 1 tsp vanilla extract
* 1/4 cup chopped pecans
* 1/4 cup raisins

Directions

Preheat oven to 400*F. In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt, cinnamon). Cut butter into small pieces and toss with dry ingredients. In a separate bowl, whisk together wet ingredients (almond butter, milk, egg, vanilla). Combine wet and dry ingredients and mix until just combined. Add pecans and raisins and knead a few times.

Form into a thick, circular patty and place on a greased cookie sheet. Cut into the dough (but do not separate) to make 8 triangular scones. Bake at 400* for 15 minutes. Cool and cut into scones. (I BAKED THESE FOR 23 MINUTES. GLUTEN FREE PRODUCTS NEED MORE BAKING TIME)