 |
Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 8 |
|
gluten free and vegan- from 'Flying aprons Ingredients:
2 1/4 cups brown rice flour |
1 1/2 cups plus 1 tbsp garbanzo bean flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon orange zest |
1 cup canola oil |
1 cup sugar |
1 cup rice milk |
1/4 cup currants |
Directions:
1. combine the first 6 ingredients.
2. with an electric mixer add the oil and sugar until well mixed.
3. . with mixer on low , alternatly add the flour mix and rice milk a little at a time until blended.
4. chill the dough for 3 hours or over night.
5. preheat oven to 360.
6. dust your counter with flour.
7. knead the currents into the chilled dough and then form the dough in a 2- inc thick disc.
8. cut the disc into 8 wedges.
9. place on a parchment lined cokie sheet
10. bake until golden brown - about 30 mins.
|
|