Gluten-Free and Vegan!
Ingredients:
- 1 ½ cups brown rice flour
- 1/3 cup tapioca flour
- 1 Tbsp. baking powder
- ½ tsp. sea salt
- ½ cup vegan butter
- 1 tsp. maple syrup
- 2 tsp. Olive-Me & Co. Balsamic Vinegar (Cinnamon Pear, Maple, Honey Date, Espresso, Chocolate, etc.)
- ½ cup almond milk
- 1 Tbsp. vanilla extract
- 2 small zucchini, chopped
- 2 Tbsp. flax seeds, ground
- 1/4 cup gluten-free cereal
- 2 Tbsp. dried fruit leather, finely chopped
- Topping: 2 tsp. Olive-Me & Co. Balsamic Vinegar
Directions:
- Preheat oven to 400 degrees F.
- Whisk the flour, baking powder and sea salt in a medium mixing bowl. Mix in butter.
- In a small bowl whisk together maple syrup, balsamic vinegar, milk and vanilla extract. Add to dry ingredients and mix well with hands. Add zucchini, flax seeds, cereal and dried fruit leather and continue to mix.
- Roll out golf ball-sized portions onto a cookie sheet. Drizzle each scone with balsamic vinegar and bake for 15-20 minutes or until golden brown.
- Remove from the oven and let cool before serving.
