Monday, March 4, 2013

Allergy free sweet potato scones recipe

  • 2½ cups Orgran self-raising flour
  • ⅓ cup Orgran gluten free gluten
  • ⅓ cup caster sugar (optional)
  • 125g Nuttlex
  • 1 medium sweet potato, peeled, boiled and mashed
  • 1 tsp cinnamon

  • Cream together the Nuttlex and sugar.
  • In a separate bowl, add the mashed sweet potato and stir through the cinnamon.
  • Combine both mixtures evenly.
  • Fold through the flour and gluten free gluten.
  • Gently mix into dough, using your hands.
  • Hand roll small handfuls of dough to make the scones.
  • Place them on a foiled and greased baking tray.
  • Bake in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).

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