This gluten free and vegan "scone muffin top kinda thing" is a killer breakfast and keeps you full for hours. It tastes greats days after baking and is the perfect grab and run kind of breakfast. Play around with the ingredients and use bananas and vegan chocolate, or cinnamon apples instead of berries.
1 1/4 cup sorghum flour
1/2 cup potato starch
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1tsp xanthan gum
1/4 tsp salt
4 Tbs sugar
4 Tbs vegan butter
2/3 cup coconut yogurt
1 Tbs ground flaxseed
3 Tbs water
2 Tbs Coconut or almond milk
Berries
Preheat oven to 400 degrees. Combine flaxseed and water in a small bowl and let sit. Mix together all the dry ingredients together in a bowl. Add in the butter, and then add the yogurt and flaxseed mixture. Fold in your berries of preference (I used blueberries and raspberries). Place balls of the dough onto a parchment lined or greased cookie sheet. Brush tops with milk and bake for 10-15 minutes or until lightly golden brown.
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