- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: easy
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Gluten-Free Balsamic Zucchini Scones
Ingredients
Directions
- Preheat the oven to 400 degrees.
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- Place the brown rice flour, tapioca flour, baking powder, and sea salt in a medium-sized mixing bowl and whisk to combine. Add in the butter and continue to mix.
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- In a separate small bowl, whisk together maple syrup, 2 teaspoons of the balsamic vinegar, almond milk, and vanilla extract. Add to the dry ingredients and mix well with your hands until the mixture thickens.
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- Add the zucchini, flax seed, cereal, and dried fruit leather and continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Drizzle each scone with the remaining balsamic vinegar and bake until golden brown, about 15-20 minutes. Remove from the oven and set aside to cool before serving. Enjoy.
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