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Gluten/Dairy/Egg Free Vegan Coconut Pineapple Scone

Gluten/Dairy/Egg Free Vegan Coconut Pineapple Scones for the Gluten-Free Ratio Rally

Author Jeanette

Ingredients

<g class="gr_ gr_416 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="416" data-gr-id="416">Gluten Free</g> Flour Blend: (300 grams in total)

  • 30 grams millet flour ~1/4 cup
  • 30 grams quinoa flour ~1/2 cup
  • 30 grams chestnut flour ~1/2 cup
  • 30 grams sweet sorghum flour ~1/4 cup
  • 30 grams glutinous rice flour ~1/3 cup + 1 tablespoon
  • 150 grams tapioca starch ~ 1 1/2 cups

Egg Substitute:(100 grams = 2 eggs)

  • 1 1/2 teaspoon Ener-G Egg Replacer
  • 2 tablespoons warm water
  • 1 1/2 teaspoon baking powder
  • 3 tablespoons unsweetened applesauce

Coconut Pineapple Scone Ingredients:

  • 300 grams Gluten Free Flour Blend
  • 100 grams Egg Substitute
  • 1 tablespoon baking powder
  • 1/4 teaspoons salt
  • 50 grams 1/4 cup raw coconut sugar
  • 100 grams 1/3 cup + 3 tablespoons + 2 1/2 teaspoons coconut oil
  • 50 grams 3 tablespoons + 1 teaspoon So Delicious Unsweetened Coconut Milk
  • 50 grams 3 tablespoons + 1 teaspoon So Delicious Plain Coconut Yogurt
  • 1 teaspoon vanilla
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup dried pineapple chopped
  • 1/4 cup roasted unsalted macadamia nuts chopped
  • extra coconut flakes and coconut sugar for sprinkling on top

Instructions

  1. Preheat oven to 400 degrees.
  2. To make Gluten Free Flour Blend, weigh out flours for Gluten Free Flour Blend in scale bowl.
  3. To make Egg Substitute, mix Egg Substitute ingredients together in a small bowl.
  4. Place Gluten Free Flour Blend in <g class="gr_ gr_844 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="844" data-gr-id="844">food</g> processor, along with baking powder, <g class="gr_ gr_845 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="845" data-gr-id="845">salt</g> and coconut sugar. Process until combined. Add coconut oil, coconut milk, yogurt, vanilla, Egg Substitute and coconut flakes. Process until just combined. Do not over-process. Turn out onto a lightly floured (use tapioca starch) pastry sheet and gently knead in pineapple and macadamia nuts.
  5. Form dough into a circle and pat to a 3/4" thickness. Cut into 6-8 wedges, depending on how large you like your scones.
  6. Place wedges on a parchment paper lined cookie sheet. Brush lightly with coconut milk and sprinkle with some coconut sugar and coconut flakes.
  7. Bake 10-12 minutes until lightly browned and baked through.