I, (like many of you I am sure) are always looking for something good to eat that tastes great, and of course, gluten free! So, I would like to share with you a recipe, that I just received from a new friend at The Pure Pantry.

Elizabeth Kaplan, founder and CEO, has a great website filled with her wonderful recipes that she has created with everything you could want from dinner to dessert. Her recipes focus on fresh, full-flavored and nutrient-dense foods. The images made me really hungry! Check out her website, where you can view her products, like pancake and cookie mix, her cookbook and if you happen to live anywhere near Carlsbad, California maybe you might want to sign up for one of her cooking classes.  I am going to make some this weekend!

Ingredients

2 1/4 cups The Pure Pantry Buckwheat Flax Baking Mix

1/4 cup packed brown sugar

2 teaspoons ground cinnamon

3 tablespoons chilled butter or Earth Balance margarine

2/3 cup chopped pitted dates

1/3 cup chopped pecans or walnuts

2/3 cup vanilla low-fat yogurt (or soy or coconut yogurt)

2 egg whites, lightly beaten (or egg replacer)

Instructions

Preheat oven to 350 degrees F. Combine baking mix, brown sugar, cinnamon in large mixing bowl.  Grate butter into bowl using large holes part of a grater.  Blend butter with fork or your finger until it resembled course meal.  Add dates, yogurt and egg whites, stirring just until dry ingredients are moistened.  Dough will be sticky.

Lightly dust a work surface with rice flour.  Dust hands with rice flour and turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of circle with knife, creating 10 wedges but not cutting all the way through dough.  Bake at 350 F for 25 minutes or until scones are golden brown. Cool completely.  Cut into 10 scones and serve.

Makes 10 scones.

Calories: 186

Protein: 5.4 g

Fat: 4 g

Carbs: 34.6

Fiber: 4.6 g

Iron: 15 mg

Sodium: 304 mg