I’m back with a quick wannabe scone recipe – vegan, gluten free and also refined sugar free! I’ve been wanting to make scones for a while now but pretty much all the recipes I’ve come across had oats in them, and I was on a mission to make something without oats that’s gonna suit all my dietary needs. So after last night’s attempt that came out pretty decent, I made some changes and here they are! All you need is 9 ingredients and 30 minutes, so let’s go : )

Ingredients:

• 256g gluten free flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 2 tbsp coconut flakes
• 1 banana, mashed
• 4 tbsp coconut oil, melted
• 125ml non-dairy milk
• 4 tsp maple syrup/rice syrup (or honey, if not vegan)
• 125g blueberries (I’ve used fresh, but frozen should work as well)

Method:

1. Preheat the oven to 180°C, and line the baking tray with parchment paper.
2. Combine all dry ingredients, then add all the wet ones, and mix well. After everything is fully combined, add the blueberries and carefully fold them into the mixture.
3. Using two spoons, scoop out the mixture and mould into a desired shape, then place them on the tray.
4. Bake for 20-25 minutes, until they are golden brown.

Dobar tek! : )