Recently Andrew has been trying out a gluten free diet. Every once and a while he slips, sometimes on accident, but I have been trying to support him in this. He gets really bad mouth sores when living in the states and we have tried special toothpaste and other things and eating gluten free seems to help. Since Andrew couldn't eat the lemon blueberry bread I recently made I wanted to find a similar recipe that was gluten free. Although this recipe wasn't my favorite it seemed to hit the spot for Andrew and he ate almost the whole thing without help.
gluten free Strawberry and Coconut Scones
1/4 cup coconut oil
1/4 cup sugar
1 1/2 cup oatmeal flour (or blended oats)
2 Tbs. cornstarch
1 tsp vanilla
1 cup chopped strawberries
1/4 cup coconut
1 tsp. baking powder
1 Tbs. sugar for sprinkling
Grease 9 inch pie pan and preheat oven to 350. Combine egg, coconut oil, and sugar. Add oatmeal flour, cornstarch, vanilla, coconut, and baking powder and mix. Toss strawberries in a little flour and gently mix into batter. Poor into pie pan, sprinkle with sugar and bake for 35-40 minutes. My scones were a little crumbly so you might want to add another egg to the recipe. Enjoy this yummy gluten free breakfast!