The Whole Food Plant Based Cooking Show
Cheesy Zucchini Scones
Calories: 215kcal
These whole food plant-based cheesy zucchini scones are a delightfully healthy twist on a classic treat. Shredded zucchini, oat flout, and almond flour form the base of the dough. Baked until golden brown, the scones have a tender interior with irresistible cheesy flavor that is vegan and gluten-free!
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Equipment
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ⅓ cup nutritional yeast
- 2 tsp baking powder
- 1 tsp onion powder
- 1 ½ cups zucchini grated
- ⅓ cup green onion or chives, chopped
- ½ cup soy milk unsweetened, or plant based milk of choice
- 1 tbsp apple cider vinegar
- 1 tbsp tamari low sodium
Instructions
- Preheat oven to 350°F.
- Add the oat flour, almond flour, nutritional yeast baking powder and onion powder to a mixing bowl and stir well.
- Add the remaining ingredients and mix well.
- Pour mixture out onto a parchment lined baking tray and press into a flat circle about 9 inches in diameter.
- Using a sharp knife make scoring marks about halfway through the thickness of the dough creating 6 pieces.
- Bake for 50 minutes.
- Store in an airtight container in the fridge for up to 5 days.
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Nutrition
Calories: 215kcal | Carbohydrates: 21g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 326mg | Potassium: 259mg | Fiber: 4g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 2mg
