Serves: 5
Total Calories: 121
Yield: 8 Scones

2 cups mashed potatoes
3/4 cup barley flour
3/4 cup oat flour
1/2 teaspoon salt
4 teaspoons canola oil

Mix the flours and salt into the potatoes. Add the canola oil. If you’re not using leftover mashed potatoes with rice milk and oil already added, add a little extra canola oil and a splash of rice milk. The dough should be thick enough to turn out onto a floured board. Knead it a little with your hands until the ingredients are thoroughly combined. Add a little more flour if needed. Divide dough into two balls. Roll out one ball on a floured board to about 1/4 inch thick and then cut into quarters. Repeat with other ball. Cook in a heavy dry skillet (I prefer cast iron), about 3–4 minutes per side, until golden spots appear. The trick with these is to cook them at a low enough temperature that they cook evenly. If you cook them at too high a temperature, they’ll burn on the outside and be underdone on the inside.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 39

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Oatmeal Raisin Scones
Potato Scones