GFCFSF Oatmeal Raisin Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 c millet flour1/2 c sorghum flour3/4 c tapioca flour1 tsp baking soda1 1/2 tsp baking powder, mine is aluminum-free1 1/2 tsp xanthan gum1/5 tsp sea salt3/4 c shortening, mine is Spectrum organic, palm oil1 medium pear1 medium banana1 tbsp flax meal1/2 cup golden raisins, soaked and drainedlight coconut milk1 tbsp apple cider vinegarCertified, gluten-free oats1/2 cup packed raisins1 tbsp cinnamon1/2 tsp allspice1/4 tsp nutmeg
Mix flours, baking soda, powder, xantham gum, and sea salt in a large bowl
Add the shortening and cut into until you have a crumbly meal
Process the soaked golden raisins, pear, banana, and flax meal until you have a puree
Add the puree to the flour mix, mix well
Sour the coconut milk with 1 tbsp apple cider vinegar
Add the soured coconut milk, oats, raisins, and spices to the mix
Blend together well, but do not over mix
Scoop into a large muffin pan or bun-making pan, only filling the cups about 1/2 full
Bake each batch at 375F for 15-20 minutes.
Makes about 20.
Number of Servings: 20
Recipe submitted by SparkPeople user IVORY1825.
Add the shortening and cut into until you have a crumbly meal
Process the soaked golden raisins, pear, banana, and flax meal until you have a puree
Add the puree to the flour mix, mix well
Sour the coconut milk with 1 tbsp apple cider vinegar
Add the soured coconut milk, oats, raisins, and spices to the mix
Blend together well, but do not over mix
Scoop into a large muffin pan or bun-making pan, only filling the cups about 1/2 full
Bake each batch at 375F for 15-20 minutes.
Makes about 20.
Number of Servings: 20
Recipe submitted by SparkPeople user IVORY1825.
Nutritional Info Amount Per Serving
- Calories: 164.4
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 145.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.7 g
- Protein: 1.9 g
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