Food recipes
Vegan Avocado Scones Gluten Free
Vegan Avocado Scones Gluten Free Ingredients: rice flour, white, unenriched wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking soda avocados, raw, all commercial varieties milk, fluid, 1%...
Vegan Avocado Scones Gluten Free
Ingredients:
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
avocados, raw, all commercial varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
vanilla extract
blueberries, raw
sweetener, herbal extract powder from stevia leaf
Directions:
NOTES:
If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour.
Whole wheat pastry flour could work too if you are not gluten sensitive.
Honey or agave could be used instead of the maple syrup.
You might want to taste the dough to see if it is sweetened to your liking.
These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
METHOD:
Line a cookie sheet with parchment paper or a Silpat liner.
Sprinkle a work surface with some oat or rice flour.
Preheat oven to 350 F with the rack in the middle.
In a medium bowl whisk together dry ingredients.
Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor.
Puree until well combined.
Add this avocado puree to the flour mixture.
Combine with a spoon and then fold the dough together with your hands.
Dough will be sticky at first but then it comes together to create a semi-firm ball.
Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk.
Press dried blueberries into the top of the disk.
Cut disk into 8 wedges with a pizza cutter.
Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices.
Bake for about 10-12 minutes until lightly browned on the bottom.
Sprinkle with sweetener of your choice before serving, if desired.
Ingredients:
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
avocados, raw, all commercial varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
vanilla extract
blueberries, raw
sweetener, herbal extract powder from stevia leaf
Directions:
NOTES:
If you cannot find brown rice flour you can try equal ratios of gluten free oat or corn flour.
Whole wheat pastry flour could work too if you are not gluten sensitive.
Honey or agave could be used instead of the maple syrup.
You might want to taste the dough to see if it is sweetened to your liking.
These scones are great served with lightly sweetened whipped cream, almond butter, peanut butter, whipped cream cheese, butter or thick Greek yogurt.
METHOD:
Line a cookie sheet with parchment paper or a Silpat liner.
Sprinkle a work surface with some oat or rice flour.
Preheat oven to 350 F with the rack in the middle.
In a medium bowl whisk together dry ingredients.
Put avocado, coconut milk, maple syrup and vanilla extract in a blender or food processor.
Puree until well combined.
Add this avocado puree to the flour mixture.
Combine with a spoon and then fold the dough together with your hands.
Dough will be sticky at first but then it comes together to create a semi-firm ball.
Move dough to the floured work surface, flatten dough into a 1/2 inch thick disk.
Press dried blueberries into the top of the disk.
Cut disk into 8 wedges with a pizza cutter.
Gently transfer the dough wedges to cookie sheet and keep about 1/4 inch or more in between slices.
Bake for about 10-12 minutes until lightly browned on the bottom.
Sprinkle with sweetener of your choice before serving, if desired.