Gluten Free Vegan Vanilla Scones (xanthan free, sugar free, soy free)
Scones are this neat rustic cross between a biscuit and a cake. Sweet, but sturdy. Perfect for breakfast, slicing open and spreading with jam or your favorite nut or seed butter. I’m a fan. My mom used to make terrific oat scones when we were little and since then I’ve been kinda wondering how you could pull off a sturdy sweet-like concoction without eggs.
As with most things it seems, this recipe kinda happened to me by accident. I’ve been trying like the dickens to figure out a gluten free, xanthan free vegan vanilla cake. This is the result of one of those many tries :)
You’ll note an unusual ingredient in here- pureed white beans. yup. As I was hunting around, I came across www.thespunkycoconut.com and noticed how she used beans in her vanilla cake. I was impressed- I tried the recipe and it worked! So, for the next little while I’m going to see what I can do with them. Its kinda fun :)
You’ll notice that the scone has a really nice soft dense texture to it-aaaaalmost cakelike, but not quite. One day, one day!
So, here we go. Onwards!
MyRealFoodLife.com
Gluten Free Vegan Vanilla Scones
Ingredients
Wet
- 1 cup cooked white beans
- 1/2 cup non dairy milk (I used rice milk)
- 2 1/2 tsp vanilla
- 1/8 tsp almond extract (optional- for flavouring)
- 1tbsp apple cider vinegar
- 1tbsp agar agar powder (non vegan: use unflavoured gelatin)
- 1/3 cup agave syrup (you could also use maple syrup)
- 1 tsp stevia (you might want to reduce to 1/2 or 3/4 — I find 1 tsp leave a tiny aftertaste)
Dry
- 1/3 cup white rice flour
- 1/4 cup tapioca starch
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Directions
- Puree all the wet ingredients thoroughly in a blender.
- Mix the dry ingredients in a separate bowl, then sift them.
- Add the wet ingredients to the dry. mix thoroughly.
- Pour into a greased or lined 8″ cake pan, and smooth the top (the batter is a bit stiff).
- Bake at 375 for 25 minutes or until solid.
Yum. Breakfast.
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Hi there Katey!
I was thinking about this… hmm. Ok, so, you could add 1/4 cup more coconut flour, and add 1/4 more beans. I’d also add in 2 tsp of oil to replace the natural oils in the almond flour. I wonder if quinoa flakes would work- they are also pretty structured- just make sure to roast the flakes at 250 for about an hour to remove that yucky grassy taste from them (quinoa sometimes tastes a little funky). Hope this helps!! :D
These look delicious! My son can’t eat almonds, though. Any suggestions for substitutions for the almond flour?? Thanks!!