Gluten-free Mixed Berry Scones
- 1/2 cups Sorghurm Flour
- 1/4 cups Almond Meal
- 1/4 cups Tapioca Starch
- 1 teaspoon Baking Powder
- 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoons Lemon Zest
- 1/4 teaspoons Ground Psyllium Husks
- 18 teaspoons Fine Sea Salt
- 4 Tablespoons Coconut Oil, Divided (3 Tablespoons Left In Solid Form, 1 Tablespoon Melted And Reserved For Brushing)
- 3/4 cups Erewhon's Crispy Brown Rice With Mixed Berries Cereal
- 1/4 cups Unsweetened Coconut Milk
- 3 Tablespoons Unsweetened Applesauce
- 1 Tablespoon Brown Rice Syrup
- 2 Tablespoons Coconut Palm Sugar (reserved For Sprinkling)
- Preheat the oven the 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a food processor fit with the metal S blade, combine the dry ingredients and pulse until well combined.
- Add the solid coconut oil and pulse until you have a sandy texture, about 5 or 6 pulses.
- Transfer the mixture to a large bowl and add the cereal.
- Stir until the ingredients are combined and make a well in the center.
- In a separate bowl, whisk the wet ingredients (coconut milk, applesauce, brown rice syrup) together.
- Pour the wet ingredients into the well in the dry ingredients and mix with a wooden spoon until you have a thick dough.
- Form the dough into a log and place it on the baking sheet.
- Cut the log in half and then each half into triangles.
- Brush each scone with the remaining melted coconut oil and sprinkle with the palm sugar.
- Bake in the center of the warm oven for 15 minutes, or until the scones have browned.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve slightly warm with cup of tea and your favorite no sugar-added fruit spread.
- Makes 4 scones.
sorghurm flour, tapioca, baking powder, ground cinnamon, lemon zest, ground psyllium husks, salt, coconut oil, cereal, unsweetened coconut milk, unsweetened applesauce, brown rice syrup, coconut palm sugar
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-mixed-berry-scones/ (may not work)