What is #JenniferEsposito
cooking up? This is what we’ve uncovered:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Whisk together the sweet potato, rice milk, oil, and lemon juice (if using liquid vanilla, add here). In a separate bowl, combine almond flour, arrow-root starch, brown rice flour, quinoa flour, pecans (if you’re using them), maple sugar, baking powder, cinnamon, xanthan gum, dried vanilla, cloves, and salt. Whisk out lumps. Add the wet ingredients to the dry and combine with a wooden spoon. Take a heaping tablespoon of batter and drop on the baking sheet. Place in the oven for about 15-17 minutes (longer if you want firm texture and/or slightly browned bottoms). After about 11 minutes, or when the tops of the scones get a bit firm, brush maple syrup over the tops and then continue to bake. These scones will keep in an airtight container or Ziploc bag for at least a couple of days, or up to a week in the refrigerator.
Read our past interview about her gluten-free baking at http://abilitymagazine.com/jennifer-esposito.html
.#GlutenFree #Recipe #Cooking #Celiac #Disability #Ability #ABILITYMagazine