Gluten, Dairy Free Cranberry Scones

Gluten and Dairy Free Cranberry Scones

Ingredients:

12 oz bag fresh cranberries (I actually keep them frozen in my fridge so I can just pull one out when I need it)

1/4 cup unsweetened orange juice

2 tbsp Agave

1/3 cup vegan butter

2/3 cup flax milk mixed with 2 tsp lemon juice (You can use another type of milk if you prefer)

1 cup vegan ricotta

1 tbsp coconut sugar

1/4 cup safflower oil

2 tbsp Agave

3/4 cup sorghum flour

3/4 cup garbanzo bean flour

2 cup Gluten free brown rice blend (I use Authentic Foods)

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

2 tbsp coconut sugar

Baking Instructions:

1. Preheat the oven to 425 degrees and line cookie sheets with parchment paper.

2. In your food processor, chop up your fresh or frozen cranberries with the orange juice and agave. Set aside.

3. Measure out the vegan butter and put it into the freezer while you are assembling the rest of the ingredients.

4. Mix the flax milk with the lemon juice and let is sit for a minute while you mix the ricotta with the coconut sugar.

5. Add the milk mixture to the ricotta mixture, along with the safflower oil and agave. Set aside.

6. Mix together the sorghum, garbanzo bean, and gluten free flour blend with the salt, cinnamon, ginger, and coconut sugar.

7. Take your butter out of the freezer and cut in the butter into the flour mixture with a pastry blender or two knives until the flour mixture is a bit crumbly.

8. Gently stir in the cranberries so they are coated with the dry ingredients.

9. Make a well in the center of the dry mixture and pour in the wet ingredients. Quickly mix the batter up just until the dry ingredients are moist.

10. Drop the batter by 1/4 cup onto the lined cookie sheets, and bake for about 20 minutes. The scones will be puffed and golden. You may eat them immediately while warm or cool the scones on a wire cooling rack for later eating.

NOTE: Your cooking time may vary, depending on your measuring cup. I usually use a deep cup so it takes 20 minutes, but once I used a shallower cup and the scones took less time, so be sure to gauge accordingly. Basically you want your scones to be puffed and airy and cooked through.

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