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Gluten-free, vegan, what?



Food has become full of “trends”! Almost every restaurant now offers options for gluten-free, vegetarian, vegan, you name it. But these distinctions aren’t just a trend and there are some very real health benefits to going back to the basics and eating clean.

In a past post, I’ve talked about the importance of what we eat. I’m still not sure how to define my convictions when it comes to food and this blog is not a platform for me to go into depth about that. However, the easiest way to describe it, and the basis for all the recipes I’ll share from the blog, is as a “plant-based” diet: 90% plants, 10% other.

That being said, I’m excited to share this recipe! These are gluten-free vegan blueberry rosemary scones. Baking is definitely another form of art, and baking gluten-free and vegan desserts is hard. I didn’t realize just how hard until attempting it!

Whether you’re vegan, gluten-free, or just looking for a more health conscious way to enjoy a sweet treat, I hope the recipes shared on the blog will inspire you to be adventurous and creative with eating mindfully.



Prep Time: 15 min. | Cook Time: 45 min. | Total Time: 1 hour


1/2 cup full fat coconut milk

zest of 1 organic lemon

1/2 tablespoon lemon juice

2 1/4 cups gluten-free flour

1 1/2  teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoon rosemary

1/4 cup dairy-free butter, chilled and cut into cubes

1 cup organic blueberries

2 tablespoons agave syrup

1 teaspoon pure vanilla extract

raw cane sugar


  1. Pre-heat your oven to 375* F. Lightly dust a non-stick baking sheet with gluten-free flour. Another option is to line the pan with parchment paper.
  2. In a small bowl, whisk together the coconut milk, lemon juice, vanilla, and agave syrup.
  3. In a larger bowl, mix the flour, baking powder, baking soda, salt, and rosemary.
  4. Add the chilled and cubed dairy-free butter to the dry ingredients. Using a pastry cutter (or two forks or even your hands) cut the butter into the dry ingredients.
  5. Fold the blueberries into the dry ingredients.
  6. Add the wet ingredients and stir until a thick dough forms. It should be a bit sticky.
  7. Transfer the dough to the baking sheet, dust with flour, and form it into a round about 3/4 inch thick. Sprinkle a layer of raw cane sugar over the top of the scones.
  8. Chill in the refrigerator for 10-15 minutes. Then, cut into 8 parts.
  9. Put in the oven to bake. After 30 minutes, carefully separate the scones so they are no longer touching.
  10. Bake for 15 more minutes or until a toothpick comes out clean. Allow to cool on the baking sheet for at least 10 minutes before transferring to a cooling rack.


The blueberries, lemon zest, and rosemary can be substituted for chocolate chips, nuts, dried fruit, or any other combination.

Coconut oil can be used instead of dairy-free butter, however, I find that coconut oil doesn’t hold up as well.


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