Gluten Free, Casein Free Sweet Potato Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/4 cup canola oil
• 3/4 cup sugar
• 3 eggs, lightly beaten
• 40 ounces sweet potatoes, drained and mashed
• 4 cups brown rice flour
• 2 cups tapioca starch
• 3 teaspoons guar gum
• 2 tablespoons baking powder
• 1 tablespoon ground cinnamon
• 1 cup dried cranberries
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pecans, finely chopped

Recipe

• 1 preheat oven to 425* f and grease three baking sheets with shortening or dairy-free margarine.
• 2 in large mixing bowl, beat together oil, sugar and eggs. mix in prepared sweet potatoes until smooth; set aside.
• 3 sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended.
• 4 dough should be sticky but not wet. add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans.
• 5 drop by heaping tablespoonfuls onto prepared pans about 1" apart. bake at 425* f for 15 minutes or until golden and set. serve warm or cool on a wire rack.