I got this recipe from the awesome vegan, gluten-free, mostly sugar-free cookbook "Babycakes". I really enjoy the thought of being able to bake something that is both delicious, and nutritious. Many gluten intolerant people are able to eat spelt flour (but it is a cousin to wheat). These scones are great for breakfast, or dessert, and are surprisingly easy to make, with limited ingredients. Use your favorite berries in them, and have yourself a delicious delight!
Ingredients (makes 8 scones):
2 cups of spelt flour
1 tbsp baking powder
1/2 tsp sea salt
1/3 cup coconut oil (you can also use canola oil)
1/3 cup agave nectar
1 tbsp vanilla extract
1/4 cup hot water
1 cup berries (you could use any that you like; the original recipe calls for raspberries)
Agave Nectar (for brushing the tops, you can also use more coconut oil; optional)
1) Preheat the oven to 350 degrees. Whisk together the dry ingredients. Gently stir in the wet ingredients (aside from the raspberries), until combined. Gently fold in the raspberries. With a 1/4-1/3 cup measuring cup (depending on how big you like them), scoop out dough onto a prepared baking sheet ( an inch apart). Brush with agave nectar, or coconut oil (optional). Bake the scones for 7 minutes, rotate the pan, and finish baking for an additional 7 minutes. Let cool for 10 minutes. Serve with margarine, or on their own. Enjoy!
2 cups of spelt flour
1 tbsp baking powder
1/2 tsp sea salt
1/3 cup coconut oil (you can also use canola oil)
1/3 cup agave nectar
1 tbsp vanilla extract
1/4 cup hot water
1 cup berries (you could use any that you like; the original recipe calls for raspberries)
Agave Nectar (for brushing the tops, you can also use more coconut oil; optional)
1) Preheat the oven to 350 degrees. Whisk together the dry ingredients. Gently stir in the wet ingredients (aside from the raspberries), until combined. Gently fold in the raspberries. With a 1/4-1/3 cup measuring cup (depending on how big you like them), scoop out dough onto a prepared baking sheet ( an inch apart). Brush with agave nectar, or coconut oil (optional). Bake the scones for 7 minutes, rotate the pan, and finish baking for an additional 7 minutes. Let cool for 10 minutes. Serve with margarine, or on their own. Enjoy!
No comments:
Post a Comment