Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Vegan Blueberry Scones
Ingredients
- 1/2 cup full-fat canned coconut milk or homemade hemp milk*
- 1 tablespoon fresh lemon juice or ACV
- 1–1/2 cups oat flour
- 1/2 cup buckwheat flour
- 1/4 maple syrup or coconut palm sugar
- 2 tablespoons ground flax or whole psyllium husk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon vanilla bean powder (optional)
- 1/3 cup vegan butter**
- 2/3 cup small frozen blueberries + 1 tablespoon of flour (buckwheat or oat)
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