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| O’Brien’s Kitchen Food Management Consultant 253-853-7356 |
CORRECTED OAT SCONES
MAKES 8
In a medium sized bowl, sift together the oat flour, sorghum flour, baking soda, baking powder
and cinnamon. Add in the currants/dates and oats.
In a separate bowl whisk together the oil and agave until well incorporated. Add the egg or egg
replacer and whisk together. Add the wet ingredients to the dry ingredients and mix until
blended, but do not overbeat.
If the dough is too sticky, add some oat flour to make it come together in a ball. .
Scatter some rolled oats on a board or countertop. Place the ball of dough on the oats and
press it out over the oats. Press into a 7” circle about ½ ’ thick. Cut into wedges and place on
cookie sheet.
Bake at 325 degrees for 15-18 minutes, or until light golden brown. Store at room temperature.
MAKES 8
- 1/3 cup oil
- 2 tbs. agave nectar
- 2 tbs. warm water whisked together with 1 ½ tsp.
- ½ cup oat flour
- 1¼ cup sorghum flour
- ¼-1/2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1/3 cup dates or currants
- 1/3 cup rolled oats
In a medium sized bowl, sift together the oat flour, sorghum flour, baking soda, baking powder
and cinnamon. Add in the currants/dates and oats.
In a separate bowl whisk together the oil and agave until well incorporated. Add the egg or egg
replacer and whisk together. Add the wet ingredients to the dry ingredients and mix until
blended, but do not overbeat.
If the dough is too sticky, add some oat flour to make it come together in a ball. .
Scatter some rolled oats on a board or countertop. Place the ball of dough on the oats and
press it out over the oats. Press into a 7” circle about ½ ’ thick. Cut into wedges and place on
cookie sheet.
Bake at 325 degrees for 15-18 minutes, or until light golden brown. Store at room temperature.
Pumpkin Tofu Cookies
In this recipe, the error is too much vanilla!! The recipe calls for 1 cup
of vanilla but it should be 1 tablespoon.
Also, it should be 1 cup of tofu, not 2 tablespoons.
Thanks to my loyal readers for informing me of this error!
In this recipe, the error is too much vanilla!! The recipe calls for 1 cup
of vanilla but it should be 1 tablespoon.
Also, it should be 1 cup of tofu, not 2 tablespoons.
Thanks to my loyal readers for informing me of this error!