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    Chewy Cherry Cocoa Scones (Gluten-Free)


    Amie  Valpone
    Image Caption: The finished cherry cocoa scones.

    These Chewy Cherry Cocoa Scones will knock your socks off! They're gluten-free and dairy-free and vegan so they're sure to please everyone in your home. Enjoy!


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    Gluten-Free and Vegan

    Makes 12

    Chewy Cherry Cocoa Scones (Gluten-Free)Ingredients:

    • 1 ½ cups brown rice flour
    • 1/3 cup tapioca flour
    • 1 Tbsp. baking powder
    • 1 Tbsp. cocoa powder
    • ½ tsp. sea salt
    • ½ cup Earth Balance vegan butter
    • 1 tsp. maple syrup
    • ½ cup almond milk
    • 1 Tbsp. almond extract
    • 1 large zucchini, finely chopped
    • 2 Tbsp. ground chia seeds
    • 1/4 cup gluten-free cereal, crushed
    • 2 Tbsp. dried cherries, finely chopped

    Directions

      1. Preheat oven to 400 degrees F.
      2. Place the flours, baking powder, cocoa powder and sea salt into a medium mixing bowl; whisk to combine. Add in vegan butter; continue to mix.
      3. In a separate small bowl whisk together maple syrup, milk and almond extract.  Add to dry ingredients; mix well with hands until mixture thickens.  Add zucchini, chia seeds, crushed cereal and dried cherries; continue to mix.
      4. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet.  Bake for 15-20 minutes or until golden brown.
      5. Remove from oven; set aside to cool before serving.
      6. Enjoy.
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    Guest Marilyn Hauth

    Posted

    How can you call these "Cocoa" scones, when there is no cocoa in them at all? And where in the ingredient list is Balsomic? Sorry, but I won't even try this recipe with missing ingredients!

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    Emailed her and she said to add 1 Tablespoon of cocoa.

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    Where's the Cocoa?

    Yeah, Where's the cocoa and drizzle with balsamic WHAT???

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    Please check the ingredients list ... looks like a couple are missing ... cocoa and "balsamic" something ..

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    Guest Sharon

    Posted

    Can you estimate the volume of a large zucchini?

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    Scott Adams
    NOTE: This recipe is: Wheat free, Egg free, Milk free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a little butter or whatever your alternative is to butter!
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    ½ teaspoon salt
    2 Tbs. butter
    ¾ to 1 cup soy milk or water or orange juice or a blend of these
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    Scott Adams
    This recipe comes to us from Sheryl Sawyer.
    Preparation time: 15 minutes
    cooking time: 15 minutes
    makes: 8 large or 12 medium scones
    2 cups Bette Hagmans Four Flour Mix (*see below)
    2 teaspoon gluten-free baking powder
    ¼ cup white sugar
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    1 teaspoon salt
    1 ½ teaspoon Kingsmill Egg Replacer
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    ½ cup plus 3 tablespoons Westbrae All-Natural Vanilla Flavored Rice Beverage
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    Scott Adams
    1 cup rice flour
    ½ cup potato starch
    ¼ cup tapioca flour
    ¾ teaspoon xanthan gum
    ½ teaspoon salt
    2 teaspoons baking powder
    1 teaspoon baking soda
    ¼ cup cold butter (½ stick)
    2 tablespoons shortening such as Crisco
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    Roll out about ¾ inch thick between sheets of plastic wrap or waxed paper. Chill until solid enough to cut. Preheat oven to 425 degrees. Cut with a floured cutter. Brush tops with cream if desired for a golden color. Bake 12-15 minutes for small cutter, longer if larger cutters used. The biscuits should be very light brown on bottoms, light golden on top (if wash is used). Do not over bake or they will be dry.

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    Jefferson Adams
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.