I made this recipe AGES ago. If you are regular reader, you may remember me mentioning the vegan scones in the post for Raspberry Rhubarb Coconut Bars. They were darn tasty, but in my constant pursuit of something better, I had wanted to tweak them a bit before publishing.
But sadly, I haven't been baking as much as I had been - the hot weather isn't really good for baking. My body doesn't feel the urge to eat baked goods as much, I want salads and raw smoothies. Plus, I've found that reducing the amount of grain in my day and replacing it with protein or starchy vegetables seems to be happier for my blood sugar. In short, I haven't really had the time, the desire, or the room in my diet to try making these again. Since rhubarb season is passing as we speak, and it was a good recipe, I've decided to just publish it. I was also prodded by email from a reader who saw the scones in the Rhubarb Bar post. After her search of my post archives came up dry, sent me an email to ask for the recipe. I couldn't let her down!
Gluten-Free, Vegan Rhubarb Coconut Scones
yield: 6 scones
1/4 c quinoa flour
1/4 c tapioca flour
1/4 c millet flour (or substitute with 1/4 c tapioca flour - it might help make them less dry)
1/3 c quinoa flakes
1/2 tsp salt
1 T baking powder (if allergic to corn, use equal parts cream of tartar, arrowroot, and baking
3 T cold coconut oil, cut into small chunks (chilled solid in refrigerator)
1 T agave nectar
1/2 tsp vanilla
1/2 cup + 2 T coconut milk (and for brushing)
1 c rhubarb, finely chopped
optional: cinnamon, ginger, allspice, etc.
quinoa flakes and finely shredded coconut for dusting
Sift flours together with baking powder. Add to food processor with salt, and pulse to mix.
Run on high to incorporate coconut oil, mixture will be crumbly. Add quinoa flakes and pulse a few more times to incorporate.
In a small bowl whisk together agave, 1 c of coconut milk, and vanilla. Add to flour mixture and pulse into a soft dough is formed. If too dry, add 1-2 more T of coconut milk and pulse. Remove from processor and transfer to a large bowl, and stir in rhubarb with hands. Move to floured surface and knead a few times, then pat down into a round. Brush with coconut milk, then cover with with shredded coconut and quinoa flakes, patting so it all sticks to the scone. Slice in 6 wedges.
Transfer to baking sheet and bake 15-18 minutes. Remove from baking sheet, and cool on a rack.
Dig in! Best eaten fresh. If not eating immediately, wrap tightly and freeze. Thaw and crisp up in toaster oven/oven.
I just went back to make this recipe and 1 cup of coconut milk was WAY too much! I must have made a typo in the original recipe - it really could have used more like 1/2 cup of milk, and I had to add a ton of flour to make up for all the extra liquid.
I updated the recipe to say 1/2 cup coconut milk + 2 Tbsp for brushing. I hope that works better!