The chocolate and coffee flavor is subtle in these cakey treats so if you like a bolder flavor, add an extra tablespoon cocoa powder to the dry ingredients and double the espresso powder.
- 1 cup chocolate almond milk
- 1 teaspoon espresso powder or instant coffee granules
- 2 cups gluten-free all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 5 tablespoons dairy-free margarine
- ¼ cup roughly chopped toasted almonds
Preheat oven to 425ºF. Line a baking sheet with parchment paper or lightly grease with vegetable cooking spray.
In a glass measuring cup, stir together almond milk and espresso powder; set aside.
In a large bowl, whisk together flour and next four ingredients. Add margarine and cut in (using two knives or a pastry blender) until mixture forms balls the size of small peas. Add milk mixture and almonds and stir just until dry ingredients are moistened.
Pat dough out into an 8-inch circle, then make four cuts to form eight wedges. Place wedges on baking sheet keeping at least 1-inch between each wedge.
Bake 12 to 14 minutes or until fully baked but not browned.
|Serving Size||1 wedge|
|Total Fat||10.7 g|
|Sat Fat||1.6 g|