Hiatus

It's not that I haven't been cooking. In fact, my family can testify that months without solid food have only provoked me to bake and cook to the (hopefully) enjoyment (or simply amusement) of those around me. What can I say? I live vicariously through others.
So perhaps I've been especially lazy about posting, especially busy playing catch-up with school, or I just have an aversion to sharing recipes I myself have not sampled (never mind the loads of ice cream I've been making, which recipes I never do remember to write down). In any case, I'm back, though I do believe there are few (if any) readers of my humble blog to welcome my return.
It is still unclear what exactly merited this recent relapse and the particular aversion my system has been showing to food/nutrition. I am waiting on some test results and the like, but one blood test rebounded with a rather long (and a bit obscure) list of new food sensitivities/allergies I've apparently developed, which is likely 50% of the problem.
I will now be cooking without... ::drumroll please::
gluten, wheat, barley, dairy, soy, eggs, yeast, coffee (sigh), malt, crab, salmon, scallops (random?), tomato (whimper), and pineapple (fortunately not a basic necessity). I'm also avoiding (or more accurately, not adding in) all nightshade plants and so forth.
Long as this list may seem, after months of only smoothies (if that), the idea that maybe I can eat anything but these foods is pretty much amazing. And hey, everyone needs a challenge.

My new food bible for all things baking is Babycakes, stolen from my sister, brought to you by New York's Vegan, Gluten-free, Sugar-free Bakery. I have cooked from here before, but never been such a faithful fan as I am now, and I am anxiously awaiting its sequel. After all, Erin McKenna has provided me with the recipe that inspired the first real food I've had in goodness-knows-how-long.
And so, I give you

Cinnamon Oatmeal Scones
I've strayed pretty far from the original recipe, which was for Raspberry Scones and called for spelt flour, coconut oil (I used applesauce), and no additional spices, but the basic idea is the same. :)

1 cup oat flour (if you are using another gluten-free flour, add 3/4 tsp xanthan gum)
1 cup nut flour (almond, hazelnut, pecan, whatever you have on hand)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 - 1 teaspoon cinnamon
pinch of nutmeg
1/3 cup homemade applesauce (or storebought unsweetened)
1/3 cup agave nectar, plus more for brushing
1 tablespoon pure (gluten-free) vanilla extract
1/4 cup hot water

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and nutmeg. Add the applesauce (or coconut oil), agave nectar, and vanilla and stir together until a thick batter is formed. Pour the hot water into the batter and mix. If you like, fold in a handful of raisins or apple slices.
For each scone, scoop 1/3 cup batter onto the prepared baking sheet, spacing the scoops 1 inch apart to allow them to spread. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. They will be golden and slightly firm when finished. Remove from the oven and brush with agave nectar.
Let the scones stand on the sheet for 15 minutes before transferring to a wire rack to cool completely. Enjoy with earth balance (or, if you're quirky like me, a dollop of apple sauce) and a cup of your favorite tea.