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The Best Gluten-free Zucchini with Smoked Gouda Savory Scones.

Again, it is time for more scones. This time I found a generic gluten-free recipe online and I made it into both sweet and savory scones of my twisted version. They are moist inside and crunchy on crust outside.  I am quite happy with the taste and here I share with y'all. I keep the sugar in my savory scones as I don't think coconut palm sugar is that sweet  neither does it compromise the sensation of savory scones.  Here I want to credit the original recipe to Glutenfreelove (http://www.epicurious.com/recipes/member/views/BEST-EVER-GLUTEN-FREE-SCONES-50121233) Thanks you for this awesome inspiration. 

A prefect Sunday Brunch Scone. 




My twisted recipe where i sub. 2 eggs with egg white only, sugar with Coconut palm sugar and milk with almond milk, butter with coconut oil. So basically, this is a lactose-free, gluten-free and casein-free scone. My friend, Isabel, suggested to sub. eggs with apple sauce for its moist so you can avoid egg as well.  I have yet to try it myself but I love my egg white in my scones so I will keep it for now. 




Zucchini with Smoked Gouda Savory Scones



ingredients: 
  1. 1 3/4 cups Gluten-Free Oat Flour/Oatmeal 
  2. scant 1/3 cup coconut palm sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon xanthan gum
  5. 1 tablespoon salt
  6. 1/4 cup coconut oil 
  7. 1/3 cup shredded smoked Gouda (or as much as you like in your scone) 
  8. 1 regular sized zucchini, cut into small stripes 
  9. 1/3 egg white/egg beater 
  10. 1/3 cup almond milk 

Preparation:

Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment).

Whisk together flour, sugar, baking powder, xanthan gum and salt.

The coconut oil can either be solid or melt it (microwave it until it slighted melted), cut/crumble into small bits 

Whisk together the egg white, almond milk, until frothy. Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky. 

Gently stir in the smoked Gouda and Zucchini into combined mixture.

Place on a gf floured surface. Pat out to about 1 in. thick (do not attempt to roll out - the dough will be too sticky for this and adding more flour will only create a dry, dense, result) .  Use large ice-cream scoop to scoop the dough or spoon to separate the dough into 6-8 balls on the pan. Gently press down in the center.

Bake for 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving. 


Try new recipe for your taste buds.
xoxo Rachel 

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