Sophie's Wholegrain Gluten Free and Egg Free Dark Chocolate Chips Scones With Pecans
Photo: Sophie32
Ingredients
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup coconut flour
1 teaspoon guar gum
1/2 teaspoon of baking soda
1 cup of dark chocolate chips
2/3 cup organic agave syrup
1 cup unsweetened kefir
Preparation
1
Preheat your oven to 200 ° C ( 400 F ) for 10 minutes. I use a fan oven. Adjust the temperatures to your oven, if necessary.
2
Take your large Kenwood bowl or Kitchen aid bowl & place the K- paddle in. Bring all the 4 flours into the bowl. Mix well.
3
Now, add the guar gum, the baking powder & the baking soda, all evenly divided over the bowl. Mix well on medium speed.
6
Add the agave & the kefir. Mix well until it all comes together. The dough will still be a bit wet.
7
Take a silpat or & flour it a bit with coconut flour or with millet flour. Flour your hands & take the dough out of the bowl onto the silpat. Flour your rolling pin well.
8
Roll it evenly out onto the floured silpat & form a round dough of 1.5 cm thick. With your 9 cm diameter cutter, cut out scones & place them on a new clean silpat or on a baking sheet, on an oven rack for stability. Re roll your dough & do the same until the dough is all used up. Place them a few centimeters apart from each other. I placed 6 of them on the silpat.
9
10
Bake into the center of bottom of your oven for about 10 minutes on 200°C ( 400 F) & after that 5 minutes on 180 °C ( 356 F ).
11
Check your scones after 15 minutes with a sewing pin or a tester pin. If the pin comes out clean, the scones are ready.
12
Mines were ready after 15 minutes.
13
14
Enjoy!!
Tools
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About
A few days ago, I made these tasty gluten free & egg free dark chocolate chip scones with pecans. They were ooh so tasty although they didn't rise much. I served them with minarine & peach jam,...MMMMMMMM,....!!!!
These scones were all eaten after 3 days! My husband & I ate them all. We ate 1 + 1/2 for breakfast & then we weren't hungry for about 4 to 5 hours.
That's how filling they are.
I used a combo of millet flour, coconut flour, tapioca flour & brown rice flour too. I brushed them with milk & sprinkled unrefined coconut blossom sugar over the tops to make them golden brown in colour.
Check them out! These are great to give as a special food gift!!!
Yield:
1.0 servings
Added:
Wednesday, January 26, 2011 - 3:55am