Wheat-Free, Vegan Cranberry Scones

Wheat-Free Cranberry Scones with toasted coconut

Wheat-Free Cranberry Scones With Toasted Coconut

I love cranberries but sadly, I don’t drink cranberry juice regularly nor do I incorporate cranberries in my cooking on a regular basis. Cranberries are anti-inflammatory and antioxidant. I often prescribe cranberry extract to patients at the early onset of a urinary tract infection with great results. These cranberry scones are an easy and delicious way to make cranberries a part of your everyday life (if my husband had his way). If you try this recipe please let me know how it goes as I’ve only tested it a few times and each time, I seem to tweak it a little. For the most part I purchase my baking ingredients in the natural value section of Loblaws, Wholesome Market or The Big Carrot.

Ingredients:

  • 1 chia egg (1 tbsp ground chia seeds, combined with 3 tbsp boiled water)
  • 1/4 cup coconut oil
  • 1/4 cup brown sugar or coconut sugar
    Cranberry Scone Mixture

    Cranberry Scone Mixture

  • 1 cup oat flour
  • ½ cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ¼ cup toasted coconut pieces
  • ¼ cup cranberries (blueberries, raisins or other fruit can be used)
  • 2 tbsp unsweetened coconut milk
  • Coarse sugar for sprinkling on top if desired. I made a cranberry juice glaze (pictured above) but at the moment, I can’t remember the exact ratio of ingredients that I used :(
  1. Make chia egg and set aside.
  2. Preheat oven to 350F.
  3. Line baking sheet with parchment paper.
  4. Whisk together coconut oil, vanilla and chia egg.
  5. In a separate bowl mix the flour, sugar, baking powder, and toasted coconut.
  6. Combine the wet ingredients with the dry ingredients
  7. Gently fold in cranberries.
  8. Add 1 tablespoon of coconut milk at a time until batter comes together into a moist paste.
  9. Press the batter down into a 1 inch high round. With a sharp knife, slice the dough into 6 equal triangles.

    IMG_8693

    Wheat Free Cranberry Scones, Ready to Bake

  10. If desired, sprinkle course sugar on top of each triangle before baking.
  11. Separate each piece on the parchment paper. Bake for 17 minutes until lightly brown around the edges or until your knife comes out clean.
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