Tuesday, January 3, 2012

Raspberry Sconies {Gluten Free}

Happy New Year! For a special Christmas morning breakfast my hubby made these delicious scones. We affectionately call them "sconies" in our house since they are alittle smaller than the average scone. The addition of tangy raspberries was fantastic!  These have another great surprise ingredient...pureed white beans. Dried white beans cooked in the slow cooker then pureed are a wonderful addition to just about any baked good, adding fiber, antioxidants, lowering the fat and adding great texture to gluten free recipes. You can use the bean puree 1:1 to replace half the fat in most recipes. Give it a try! Enjoy!

Recipe: (makes 12 scones)
Ingredients:
2 tablespoons firm unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup pureed white beans (pureed in blender until smooth)
2 cups old fashion oatmeal
1 cup Pamala's Gluten Free all purpose flour
1/4 teaspoon salt
1/3-1/2 cup frozen organic raspberries

Directions:
1. Pre-heat oven to 350'F. Cream the butter and sugar together with an electric mixer on medium-high speed for ~1 minute. Add egg, vanilla, and bean puree and mix on med-low speed for 2 minutes.
2. In a separate bowl whisk together the dry ingredients: oats, salt, and Pamela's flour.
3. With mixer on low speed add the dry ingredients, slowly by the cup, into the wet. Once combined add the raspberries and mix only enough to combine.
4. Using an ice cream scoop, scoop onto a cookie sheet lined with parchment paper. Bake for 20 minutes at 350'F until slightly golden and set.

White Bean Puree Recipe: (yields about 5 cups)
Directions:
1. Bring a large pot of water to a boil. Add 2 1/2 cups of dried white beans and flash boil them for 2-3 minutes. Remove from the heat, drain and rinse well.
2. Place drained and rinsed beans in slow cooker and cover with 6 cups of water, cook on high setting for 4 hrs.
3. Allow cooked beans to cool slightly. Blend beans in a blender until smooth. Bean puree can be stored in fridge for up to 1 week or freeze them in ice cube trays (once frozen pop out cubes into a resealable plastic bag and they should keep for a few months)

Pureed beans after firming up in the fridge

No comments:

Post a Comment

Did you try this recipe? Are you planning to? Thanks for following our blog, we love your comments!






new posts sent to your email 

disclaimers

NOTE: The information on wholesomedinnertonight.blogspot.com is compiled from a variety of resources and is presented for educational purposes only. If you have questions or concerns regarding your physical or mental health, please seek assistance from a qualified healthcare provider.

Although this site includes links providing direct access to other Internet sites, wholesomedinnertonight.blogspot.com has not participated in their development, and does not monitor or exert any editorial control over these sites. Please review each website for their own privacy information.

Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.

 
Related Posts Plugin for WordPress, Blogger...