This recipe is my adaptation of various recipes on the web. These scones are very dense, more like cake cookies, but they are a delicious treat! They freeze well too. And no gluten to be found!
Ingredients
- 1/3 c coconut oil
- ¼ c water
- ½ c dates, pitted
- 1t vanilla
- 1c gluten free flour mix (bob’s red mill or my homemade mix)
- ½ t cream of tarter*
- ¼ t baking soda*
- 3 finger pinch coarse sea salt
- 1/4 c cacoa nibs
- 1/4 c raw walnuts, chopped (optional)
*can substitue aluminum-free baking powder for asterisked ingredients — baking powder has corn starch so I can’t have it.
Directions – Preheat oven to 350
- In food processor puree dates and add other wet ingredients, continue processing until smooth
- Combine dry ingredients well in a bowl and fold in wet ingredients fully, dough should hold together
- Mix in cacoa nibs and walnuts
- Form 12 crescent-shaped scones, they will be small (but packed with flavor)
- Bake 15-17 minutes on greased cookie sheet
WendesDash 