GERD Friendly Oat Flour Drop Scones with Cranberries
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Learn more →Ingredients
8 servings
For the scones
- 1 ½ cups oat flour
- ½ cup almond flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen cranberries, roughly chopped
Ingredient noteCranberry can worsen reflux in some people, but the small amount in this recipe (about 2 1/2 tablespoons per serving) is likely tolerated by many with GERD. If you prefer to always avoid cranberry, please tap it and change its rating to Red.
- 1 tbsp pure maple syrup, for brushing
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, and salt until evenly combined.
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