{Gluten Free} { Vegan} Currant Scones

Submitted by: Admin on 11/25/2013
{Gluten Free} { Vegan} Currant Scones 1772 views
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{Gluten Free}{ Vegan}


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


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



Time to prepare






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