Gluten-Free Balsamic Zucchini Scones: Submitted by: Devoted Customer | Date Added: 6 Apr 2017
Listed in: GLUTEN FREE

1 1/2 Cup brown rice flour
1/3 Cup tapioca flour
1 Tablespoon baking powder
1/2 Teaspoon sea salt
1/2 Cup vegan butter
1 Teaspoon maple syrup
4 Teaspoons or more Celia's Traditional Dark Balsamic Vinegar
1/2 Cup almond milk
1 Tablespoon vanilla extract
2 small zucchini, chopped

Cooking Instructions

Preheat the oven to 400 degrees.

Place the brown rice flour, tapioca flour, baking powder, and sea salt in a medium-sized mixing bowl and whisk to combine. Add in the butter and continue to mix.

In a separate small bowl, whisk together maple syrup, 2 teaspoons of the balsamic vinegar, almond milk, and vanilla extract. Add to the dry ingredients and mix well with your hands until the mixture thickens.

Add the zucchini, flax seed, cereal, and dried fruit leather and continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Drizzle each scone with the remaining balsamic vinegar and bake until golden brown, about 15-20 minutes. Remove from the oven and set aside to cool before serving. Enjoy.

Recipe Pictures - Hover cursor to scroll if several images:
Gluten-Free Balsamic Zucchini Scones
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