- 1 + ¼ cup sweet white sorghum flour plus extra for flouring surface
- ½ cup tapioca starch/flour
- ¼ cup coconut sugar
- 1¼ teaspoon cream of tartar
- ¾ teaspoon gluten-free baking soda
- 2 tablespoon ground flax seed
- ¼ teaspoon sea salt
- ¼ cup extra virgin coconut oil
- ½ cup + 1 tablespoon unsweetened non-dairy milk, divided – I used almond milk
- 1 large egg, lightly beaten
- 1 teaspoon gluten-free pure vanilla extract
- 1 teaspoon lemon or orange zest
- 1 cup fresh raspberries
- Preheat oven to 400F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- In food processor place flour, starch, coconut sugar, cream of tartar, baking soda, ground flax, salt. Pulse on and off to combine the ingredients. Add coconut oil and pulse about 15-20 times or until the mixture resembles coarse meal.
- Combine the lightly beaten egg, ½ cup milk, vanilla extract and zest. Pour over the flour mixture and process for about 10 seconds.
- Scrape the dough into a bowl. Quickly, but gently stir or fold in the raspberries with a spatula.
- Sprinkle the baking sheet with a touch of sorghum flour and pat the dough to 8-inch circle, ¾-inch thick. Cut into 8 wedges, keeping the pieces attached.
- Brush the top with 1 tablespoon of milk and bake for 12 minutes, remove from the oven, separate the wedges and return to the oven to bake for another 10 minutes.
- Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
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Nutrition Information Per Serving
- Calories: 228
- Calories from Fat: 82
- Total Fat: 9.1
- Saturated Fat: 6.1 g
- Cholesterol: 23> mg
- Sodium: 559 mg
- Carbs: 34.1 g
- Dietary Fiber: 3.5 g
- Net Carbs: 30.6 g
- Sugars: 7.9 g
- Protein: 3.9 g