Gluten-Free
Sweet Potato Scones
recipe and photo courtesy of Food Network Canada ~ www.foodnetwork.ca
• 1 cup puréed cooked sweet potato (oven-roasted is best)
• 1/2 cup milk
• 1/4 cup virgin coconut oil, melted
• 2 Tbsp maple syrup, plus extra for brushing
• 1-2/3 cup quinoa flour, plus extra for rolling
• 1/3 cup tapioca starch
• 2 Tbsp ground flaxseed
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup walnut pieces, lightly toasted
• 8 walnut halves
flaxseed, baking powder, cinnamon, nutmeg and salt. Add this
to the sweet potato mixture, stirring until blended (the dough
will be soft). Stir in the walnut pieces.
2. In a large bowl, whisk the puréed sweet potato, milk, melted
coconut oil and maple syrup together.
4. Turn this out onto a surface dusted with quinoa flour and
press to flatten into a circle about an inch thick. Cut the disk
into 8 wedges and place this onto the prepared baking tray.
Brush the tops with a little maple syrup and press a walnut
half into each scone. Bake for 20-25 minutes, until the edges
of the scones brown. Remove gently from the tray to cool
completely on a rack.
3. In a separate bowl, sift the quinoa flour, tapioca starch, ground
5. Keep for a day in an airtight container, or freeze.
1. Preheat the oven to 375ºF and line a baking tray with parchment
paper.
A tribute for the baker
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For immediate need or planning ahead, call:
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