My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Olive Oil + Breadcrumb Macaroni

Where to begin with this meal?

It’s the epitome of simple + comforting. It’s perfect for a Monday. I could pretty much eat it every single day.

It has carbs on top of carbs.

Are you sold yet?

Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

This meal goes back to my middle school days. It was something my friend Melissa and I would make after school. You know, after belting out Macy Gray and Christina Aguilera tunes in her bedroom. It was easy enough we could make it on our own and then continue to stuff our faces with a mug full of cookie dough ice cream. Ohhh, middle school.

Melissa showed me how to make it and it’s something I’ve consistently made ever since.

So, for like 17 years.


Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

It’s about time I turn this into an actual recipe.

Because I think you’re going to love it.

Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

I’ve gussied it up ever so slightly with shallots and garlic and figured out the best way to make gluten-free breadcrumbs.

It’s all about the breadcrumbs.

Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

In the the past I’ve always used butter for the “sauce” but switched to olive oil to make this version vegan. The olive oil was fantastic but the butter adds a bit of extra richness if you want to try that out. And you get 2 extra points if you use browned butter.

It’s not so much a sauce but just a light coating to moisten the breadcrumbs and bring it all together. I find the simple flavors and slight crunchy but doughy textures to be completely addicting.

Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

Try it out for yourself and you’ll see what I mean.

If you’re curious about the bread I used it’s from a local bakery—Outside the Breadbox—in Colorado Springs. They make a gluten-free, vegan oat bread that has the absolute best texture and flavor I’ve ever had for GF bread. If you’re in the area you can find it at Natural Grocers/Vitamin Cottage.

Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

Print This!

Olive Oil + Breadcrumb Macaroni gluten-free, vegan // yields 3-4 servings

  • 4 slices gluten-free/vegan bread, or 3 slices non GF
  • 8oz gluten-free quinoa elbow noodles, or other macaroni or shell noodles
  • 1/4 – 1/3 cup extra virgin olive oil
  • 1/3 cup thinly sliced shallot
  • 1 1/2 teaspoons minced garlic
  • 3/4 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • red pepper flakes, optional

Preheat your oven to 350* F. Place bread in a food processor and turn on until evenly ground into breadcrumbs [about pebble size]. Spread breadcrumbs evenly on a rimmed baking sheet and bake for 12-15 minutes, turning 3 times until golden brown and crispy. Set aside and let fully cool. They’ll crisp more as they cool.

Cook pasta according to package directions in a large pot. Drain in a colander and set aside. Rinse if desired.

In the same pot heat 1 tablespoon of olive oil over medium-low heat. Add the shallot, garlic, and 1/2 teaspoon salt, stirring frequently, for about 5 minutes [until starting to brown]. Add the pepper, oregano, and basil and stir for another 30 seconds. Add 3 more tablespoons of olive oil and stir.

Add the pasta into the pot, stirring gently until heated through. Stir in 1 1/2 cups of breadcrumbs and let cook for another minute or so. Taste and add more salt if desired. If the pasta seems dry add another 1-2 tablespoons of oil. [It should be lightly oiled, not swimming in oil.]

Serve immediately. Top with a pinch of red pepper flakes and sprinkle of salt + pepper.

notes: Because there is not really a sauce to this dish, the pasta and breadcrumbs do soak the oil when stored in the fridge. For leftovers I recommend adding more oil and reheating in a pan vs. the microwave, or stir in marinara and re=heat. I recommend using gluten-free bread that is not too dense. This is a pretty easy to find gf/vegan loaf that should work well.

Olive Oil + Breadcrumb Macaroni | #glutenfree #vegan

Now this makes for a happy Monday.



Breakfast Friday | Gluten-free Lemon Poppy Seed Scones

Something I thought I would never conquer, or even attempt.


Lemon Poppy Seed Scones | #glutenfree

I cannot tell you when the last time I’ve eaten a scone. So long ago in fact that I couldn’t remember exactly what the texture was supposed to be like.

Scones are not my indulgent breakfast item of choice. I’d much rather go for a giant muffin or French toast.

But[ter] I’m starting to think maybe I just never had a good scone?

Lemon Poppy Seed Scones | #glutenfree

A few weeks ago I posted a photo of my first attempt at scones and called out to you for help on the texture.

Lemon Poppy Seed Scones | #glutenfree

My first batch was way too crumbly and light, so I added a bit more butter and an extra egg yolk. That definitely helped but I needed to make a flour adjustment because they were slightly grainy. Don’t worry. I ate the entire first batch. No wasting here. At least it was only a half batch…

I ended up landing on the same 3 flours I use a lot around here. It’s the combination I use throughout my entire doughnut cookbook and has proved to be a winner. The ratio of flours does vary, though.

oat flour + sweet rice flour + almond meal

If you still haven’t bought sweet rice flour, now is the time. It’s super easy to find online or at Asian markets. Lots of natural food stores carry it [or will if you ask] as well. And, as mentioned, I have a plethora of recipes that you can use it for.

Lemon Poppy Seed Scones | #glutenfree

Because I had no idea where to really start, I headed over to Melissa’s blog to check out a scone recipe I remembered her raving about.

It was a fabulous base recipe to work from, and I made adjustments as needed [ie: the extra egg yolk, more butter, different flours, etc.].

Lemon Poppy Seed Scones | #glutenfree

And then all of my scone baking dreams came true.

Lemon Poppy Seed Scones | #glutenfree

Lemon Poppy Seed Scones | #glutenfree

Lemon Poppy Seed Scones | #glutenfree

Lemon Poppy Seed Scones | #glutenfree

Lemon Poppy Seed Scones | #glutenfree

Lemon Poppy Seed Scones | #glutenfree

The interior texture is thick and rich with a light sweetness and flakiness to it. It’s kept perfectly moist from the butter and cream and the exterior forms a light golden brown crust from the high oven temperature. They hold together nicely with a slight crumb, that is common for scones. While the texture is thick they are anything but dense.

The texture is a mix between a drop biscuit, pound cake, and a muffin. Make sense?

And if that wasn’t enough, they’re laced with lemon-vanilla flavors and a sweet + creamy glaze with a little poppy seed crunch.

Lemon Poppy Seed Scones | #glutenfree

Gluten-Free Lemon Poppy Seed Scones

So now that I’ve gabbed your ear off I should tell you that you can find the recipe over on Simply Organic’s website! I developed and photographed this recipe for a spring baking project with Simply Organic, but I wanted to make sure and share it with you and show a few process shots. If you have any questions, feel free to leave them in the comments on this post.

adapted from: Cranberry Orange Scones

Here are some tips:

  • If you don’t have vanilla beans, add in an extra teaspoon of vanilla to the wet ingredients.
  • Using cold ingredients works best. This is a recipe where you don’t want your butter to be soft!
  • They key to the amazing texture is all in the mixing, or lack there of. You want to mix/knead lightly until the dough just comes together.
  • If you don’t have lemon flavor I would add an extra 2 teaspoons of lemon zest to the wet ingredients.
  • Make substitutions at your own risk. The ingredient ratios are extremely important to the final outcome of this recipe. aka: I don’t recommend subbing.

Not a sponsored post.

Lemon Poppy Seed Scones | #glutenfree

Pretty sure I ate at least 5 a day for the entire week. I just couldn’t stop. It was worse than with the brownies. Then I made them again this week and ate 2 before I even knew what happened. I blame butter. And cream. And lemon.

I am now scone obsessed. The end.

Be on the lookout for a spring recipe roundup on facebook later today!