{Gluten Free} { Vegan} Currant Scones

Submitted by: Admin on 11/25/2013
{Gluten Free} { Vegan} Currant Scones 1089 views
2.71 avg rating
213 votes
 
 
Print
Print Ingredients
Send to Friend

Rating

{Gluten Free}{ Vegan}

Ingredients

2 Tbsp agave syrup
4 Tbsp vegan margarine
1 1/2 tsp Ener-G egg replacer whisked together with 2 Tbsp warm water
1/4 cup applesauce
1/2 cup soy, almond, rice, or hemp milk
1 1/2 cups sorghum flour
1/2 cup tapioca flour
1/4 cup brown rice flour
2 Tbsp arrowroot powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 tsp ground cardamom
1/2 cup currants or raisins

Directions

Preheat the oven to 375F
Line a cookie sheet with baking parchment or grease the pan
In a large bowl, blend together the margarine and agave nectar until light and creamy
In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved
Add this mixture to the agave mixture along with the applesauce and stir well
Add the milk and continue stirring. The mixture will appear curdled
Sift together all of the dry ingredients, with the exception of the currants or raisins. Beat until just blended. Do not overbeat
Stir in the currants or raisins to incorporate
Press out the mixture on a cutting board, forming a round shape about 1/2 inch thick
Cut into eight triangles and place on the prepared cookie sheet
Bake until lightly browned, 12 15 minutes
Cool on a wire rack

Servings

4

Time to prepare

17

Difficulty

easy
 

Comments

 
 

Post Comment

 
Guests are not allowed to post comments
Bookmark/Language
Follow MinusGluten on Twitter

Bookmark and Share


Gluten Free Food Store

Video Recipes

View Video   View Videos

  • Recipe videos with step by step instruction.
  • Get ideas for creating your own great recipes.
  • Syndicate