Wednesday, June 8, 2011
Rhubarb Scones (gluten-free + egg-free)
Rhubarb is in season here! It is almost like the first fruit of the season. There are so many creative ways to use rhubarb, such as in compotes, pies, jams, sauces, crisps, scones, and ice cream! If you have any more ideas please share. These gluten-free, vegan rhubarb scones make a tasty breakfast treat or afternoon snack with tea.
This is another recipe of mine that doesn't require any starches or xanthan gum. The binding action comes from the chia seeds and sweet rice flour. If you are looking for a good source of chia seeds that are a little less expensive than buying them at your local health food store, I found them on sale today at Nutiva.com. I usually buy a ten pound bag from Azure Standard but forgot to include it in my recent order. Be sure to store them in your refrigerator. I usually grind about a cup in my Vitamix to use during the week. I store the ground seeds in a tightly sealed glass jar in my refrigerator.
Gluten-Free Rhubarb Scones
If you prefer to use something other than rhubarb in these scones, try chopped strawberries, raspberries, blueberries, or peaches. You can add a small amount of spices to compliment whatever fruit you choose to add. For example, peaches and nutmeg pair well together. I use superfine sweet rice flour from Authentic Foods but I believe any sweet rice flour will work. I normally use coconut sugar in my scone recipes but I realized today that I was out, so I used the organic cane sugar in my pantry for kombucha making. They were slightly sweeter than normal but still tasty!
1 cup sorghum flour
1/2 cup sweet rice flour
4 tablespoons granulated sugar (coconut, maple, Sucanat, or cane)
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons organic palm shortening
3/4 cup chopped fresh rhubarb (chopped small)
1 teaspoon grated orange zest
2 tablespoons ground chia seeds
2 tablespoons hot water
3 tablespoons unsweetened applesauce
1/2 cup unsweetened hemp milk
Preheat oven to 425 degrees F.
In a medium-sized mixing bowl, whisk together the sorghum flour, sweet rice flour, sugar, baking powder, and salt. Cut in the palm shortening using your fingers until pea-sized crumbs form.
Add the rhubarb and orange zest, set aside.
Add to a blender the chia seeds and hot water. Then add the applesauce and hemp milk; blend until thick and creamy. Pour the liquid ingredients over the rhubarb and flour mixture. Quickly mix together using a fork until the ingredients have come together. Do not over-mix.
Lightly flour a wooden board and place the dough ball onto it. Dough will be a little sticky. Sprinkle a little flour over the dough and gently pat into a round disk about 1-inch of thickness. Using a sharp, floured knife, cut into quarters and then eighths, so you have 8 triangles.
Use the knife to slide under each scone and gently pick up. Then with the knife still supporting the scone, place onto a cookie sheet. Brush each scone with hemp milk and sprinkle with sugar if desired. Bake for 20 to 25 minutes. Cool on a wire rack. Source: www.NourishingMeals.com
More Recipes you Might Enjoy:
Maple Raspberry Scones
Posted by Ali Segersten at 6/08/2011 08:54:00 PM
Tags: baked goods, breakfast, egg-free, gluten-free, rhubarb, scones, spring, vegan, xanthan-free recipes
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!