Gluten/Dairy/Egg Free Coconut Pineapple Scones

From Jeanette's Healthy Living

I found dried pineapple slices at Trader Joe's that were soft and chewy. Served with Trader Joe's Mango "Butter" (really just a jam), I felt like I was back in Hawaii. Feel free to play with this recipe, and try adding your favorite dried fruits and nuts in place of the pineapple, macadamia nuts and coconut flakes. I also used this recipe and added mini chocolate chips and dried cherries. These are best eaten the same day.

Gluten Free Flour Blend: (300 grams in total)

30 grams millet flour (~ 1/4 cup)

30 grams quinoa flour (~ 1/2 cup)

30 grams chestnut flour (~1/2 cup)

30 grams sweet sorghum flour (~1/4 cup)

30 grams glutinous rice flour (~1/3 cup + 1 tablespoon)

150 grams tapioca starch (~1 1/2 cup)

Egg Substitute: (100 grams = 2 eggs)

1 1/2 teaspoon Ener-G Egg Replacer

2 tablespoons warm water

1 1/2 teaspoon baking powder

3 tablespoons unsweetened applesauce

1 tablespoon baking powder

1/4 teaspoons salt

50 grams (1/4 cup) raw coconut sugar

100 grams (1/3 cup + 3 tablespoons + 2 1/2 teaspoons) coconut oil

50 grams (3 tablespoons + 1 teaspoon) So Delicious Unsweetened Coconut Milk

50 grams (3 tablespoons + 1 teaspoon) So Delicious Plain Coconut Yogurt

1 teaspoon vanilla

1/4 cup unsweetened coconut flakes

1/4 cup dried pineapple, chopped

1/4 cup roasted unsalted macadamia nuts, chopped

extra coconut flakes and coconut sugar for sprinkling on top

Preheat oven to 400 degrees.

Weigh out flours for Gluten Free Flour Blend in scale bowl. Mix egg substitute ingredients together in a small bowl. 

Place Gluten Free Flour Blend in food processor, along with baking powder, salt and coconut sugar. Process until combined. Add coconut oil, coconut milk, yogurt, vanilla, egg substitute and coconut flakes. Process until just combined. Do not over-process. Turn out onto a lightly floured (use tapioca starch) pastry sheet and gently knead in pineapple and macadamia nuts.

Form dough into a circle and pat to a 3/4" thickness. Cut into 6-8 wedges, depending on how large you like your scones. Place wedges on a parchment paper lined cookie sheet. Brush lightly with coconut milk and sprinkle with some coconut sugar and coconut flakes.

Bake 10-12 minutes until lightly browned and baked through.