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Cranberry, Raisin and Orange Scones

on September 30, 2012

This recipe was adapted (and changed some) from a book called Scatter Vegan Sweets.  The author is Wendy Gabbe Day…an amazing baker!

Gluten and dairy free scones made from wholesome ingredients.  Yummm.

1/3 cup brown rice flour

2 3/4 cup oat flour (grind your own from oats in a blender, way cheaper)

1/2 tsp. fine sea salt

3 Tbsp. flax meal

1/4 raisins

2/3 cup dried cranberries

1/2 cup walnuts

1 orange, zested (save zest), then peeled

1/2 cup pure maple syrup

Mix first 6 ingredients.  In a blender, blend walnuts.  Add entire peeled orange, zest of the orange and maple syrup to the blender and blend well.  Mix wet and dry ingredients together.  (It should be very thick.)  Add more brown rice flour if dough is even slightly sticky.  Shape into a circle on top of a silpat or lightly greased baking sheet.  Make sure there is a little brown rice flour under the dough.  Cut in half, then cut into triangles.  Bake at 375 degrees for about 15-20 minutes or until slightly browned.  Transfer to a wire rack after 3-4 minutes and cool.

Nutritional Info: (14 big scones)

202 calories, 5 fat, 34 carbs, 5.4 protein, 4 grams of fiber