Key Ingredients: apple cider vinegar, avocado, avocado oil, baking powder, bragg's liquid aminos, caraway seed, cayenne, Nutritional Yeast, oat flour, paprika, quinoa flour, rolled oats, soy milk, xanthum gum
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1 tbsp Apple Cider Vinegar
- 1 cup Soy Milk
- 1/2 tbsp Bragg’s Liquid Aminos
- 1 cup Oat flour
- 1 cup Quinoa flour (made in Vitamix) *other gluten free flours will work as well
- 1.5 cups Rolled Oats
- 1 Avocado (Pureed with a small amount of water)
- 1 tsp Xantham Gum
- 2 tbps Baking Powder
- 1 cup Nutritional Yeast
- 1/2 tsp Cayenne
- 1/2 tsp Paprika
- 1/4 cup Caraway seed
First things first, preheat your oven to 400 degrees Fahrenheit and prepare 2 baking sheets with silicone pads, a parchment/wax paper or small amount of vegetable oil to prevent sticking. The SilPads work best!
Mix together 1 cup milk alternative, Bragg’s and vinegar and set aside. Puree avocado with enough water to make about 3/4 cup mixture, this is a replacement for oil or shortening used in other recipes. Due to the high smoke point of avocado and avocado oil it is a much healthier alternative.
Mix together all dry ingredients and then add avocado puree. Once you have mixed these ingredients together you should have the texture of small peas.
Now, mix in your “soured milk” until you get a chunky but not smooth batter. Split this into 2-3 patties and flatten them on your counter into 3/4 inch rounds. Using a sharp knife, cut the circles into wedges the size you prefer your scones. Lift your wedges using a pie server or spatula and place about 1-2 inches apart on your baking tray.
Bake for about 18 minutes.
You can also put this mixture in an avocado oiled muffin tray and bake in individual servings this way. Either way they come out spicy, “cheezy”, and absolutely delish! What a treat to have a vegan/vegetarian, gluten free snack! Would go great with a tofu scramble or nice hot soup and salad.
Enjoy in good health!