Sophie's Wholegrain Gluten Free and Egg Free Dark Chocolate Chips Scones With Pecans
By: Sophie32
Published: Wednesday, January 26, 2011 - 3:55am

Ingredients




1 cup millet flour
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup coconut flour
1 teaspoon guar gum
3 teaspoons gluten free baking powder
1/2 teaspoon of baking soda
3/4 cup soy baking margarine
1 cup of dark chocolate chips
1/2 cup pecans, finely chopped with a large knife
2/3 cup organic agave syrup
1 cup unsweetened kefir
* Extra needed: some milk, coconut blossom sugar or





Preparation

1 Preheat your oven to 200 ° C ( 400 F ) for 10 minutes. I use a fan oven. Adjust the temperatures to your oven, if necessary. 2 Take your large Kenwood bowl or Kitchen aid bowl & place the K- paddle in. Bring all the 4 flours into the bowl. Mix well. 3 Now, add the guar gum, the baking powder & the baking soda, all evenly divided over the bowl. Mix well on medium speed. 4 Add the soy baking margarine. Mix well on medium speed until it comes together. 5 Add the chocolate chips & the finely chopped pecans. Mix well. 6 Add the agave & the kefir. Mix well until it all comes together. The dough will still be a bit wet. 7 Take a silpat or & flour it a bit with coconut flour or with millet flour. Flour your hands & take the dough out of the bowl onto the silpat. Flour your rolling pin well. 8 Roll it evenly out onto the floured silpat & form a round dough of 1.5 cm thick. With your 9 cm diameter cutter, cut out scones & place them on a new clean silpat or on a baking sheet, on an oven rack for stability. Re roll your dough & do the same until the dough is all used up. Place them a few centimeters apart from each other. I placed 6 of them on the silpat. 9 With the help of a silicon brush, brush milk all over the top & the sides of each scone. Then sprinkle some unrefined coconut blossom sugar all over the top of each scone, but not too much, before they go into the oven. 10 Bake into the center of bottom of your oven for about 10 minutes on 200°C ( 400 F) & after that 5 minutes on 180 °C ( 356 F ). 11 Check your scones after 15 minutes with a sewing pin or a tester pin. If the pin comes out clean, the scones are ready. 12 Mines were ready after 15 minutes. 13 With oven gloves on, carefully remove the oven tray from the oven. Let it sit on the silpat for about 5 to 10 minutes & then carefully remove them & place them on a wire rack to cool down completely. When completely cool, slice open & smear minarine & peach jam on both sides. 14 Enjoy!! 


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Preparation

 1  Preheat your oven to 200 ° C ( 400 F ) for 10 minutes. I use a fan oven. Adjust the temperatures to your oven, if necessary.  2  Take your large Kenwood bowl or Kitchen aid bowl & place the K- paddle in. Bring all the 4 flours into the bowl. Mix well.  3  Now, add the guar gum, the baking powder & the baking soda, all evenly divided over the bowl. Mix well on medium speed.  4  Add the soy baking margarine. Mix well on medium speed until it comes together.  5  Add the chocolate chips & the finely chopped pecans. Mix well.  6  Add the agave & the kefir. Mix well until it all comes together. The dough will still be a bit wet.  7  Take a silpat or & flour it a bit with coconut flour or with millet flour. Flour your hands & take the dough out of the bowl onto the silpat. Flour your rolling pin well.  8  Roll it evenly out onto the floured silpat & form a round dough of 1.5 cm thick. With your 9 cm diameter cutter, cut out scones & place them on a new clean silpat or on a baking sheet, on an oven rack for stability. Re roll your dough & do the same until the dough is all used up. Place them a few centimeters apart from each other. I placed 6 of them on the silpat.  9  With the help of a silicon brush, brush milk all over the top & the sides of each scone. Then sprinkle some unrefined coconut blossom sugar all over the top of each scone, but not too much, before they go into the oven.  10  Bake into the center of bottom of your oven for about 10 minutes on 200°C ( 400 F) & after that 5 minutes on 180 °C ( 356 F ).  11  Check your scones after 15 minutes with a sewing pin or a tester pin. If the pin comes out clean, the scones are ready.  12  Mines were ready after 15 minutes.  13  With oven gloves on, carefully remove the oven tray from the oven. Let it sit on the silpat for about 5 to 10 minutes & then carefully remove them & place them on a wire rack to cool down completely. When completely cool, slice open & smear minarine & peach jam on both sides.  14  Enjoy!!

About


A few days ago, I made these tasty gluten free & egg free dark chocolate chip scones with pecans. They were ooh so tasty although they didn't rise much. I served them with minarine & peach jam,...MMMMMMMM,....!!!!
These scones were all eaten after 3 days! My husband & I ate them all. We ate 1 + 1/2 for breakfast & then we weren't hungry for about 4 to 5 hours.
That's how filling they are.
I used a combo of millet flour, coconut flour, tapioca flour & brown rice flour too. I brushed them with milk & sprinkled unrefined  coconut blossom sugar over the tops to make them golden brown in colour.
Check them out! These are great to give as a special food gift!!!