Saturday, February 12, 2011

Orange-Apple Scones

1 c. of brown rice flour
1/2 c. of millet flour
1/2 c. of sweet sorghum flour
1/2 c. of tapioca flour
1/2 c. of sucanat
1 tsp. of xanthan gum
2 tsp. of baking powder
1 tsp. of baking soda
1/2 tsp. of sea salt
1 tsp. of ground cinnamon

1/3 c. of coconut oil
1/8 - 1/4 c. blackstrap molasses (to taste)
1 tsp. of pure vanilla
1/3 c. of applesauce
2/3 c. of coconut milk (or other non-dairy milk) combined with 2 TB of fresh lemon juice (let stand for a few minutes)

1 1/2 c. of diced apple
Zest of one orange
Juice of one orange

Combine all dry ingredients. Combine all wet ingredients. Mix dry and wet ingredients well. Add diced apple, orange zest, and orange juice and fold into mixture.

Grease cookie sheet or use parchment paper. Drop 1/4 cup size balls of mixture onto cookie sheet. Bake at 350 degrees for 22 - 25 minutes. Remove from oven when knife or toothpick comes out clean.

(Recipe adapted from "Figgy Pear Scones", posted January 30, 2011)

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