There are just some things you can’t beat and one of those things is a decent scone!
The cold weather in London has pretty much meant closing the hibernation hatch to life, you start craving carbs and comfort, and one of our favourite things apart from a decent pasty or some delish soup is a scone! I am one happy twenty something that sounds like a grandmother of 8.
I decided to have a play around with some roasted sweet potato I had in the fridge and see what I could come up with.
It has only been discovered that some starches are better for you when you cook them, cool them down and reheat them before you consume them. This is what happens with rice, potato and pasta. The starches in these foods convert from non-resistant to resistant starches in the process and thus escape digestion (kind of like soluble fibre) which helps prevent blood sugar spikes. Eating foods rich in resistant starch also nourishes your gut bacteria, which is always a good thing apparently
After a play in the kitchen what we came out with was a light and buttery crumb; they freeze really well and can be sweet or savoury.
These vegan sweet potato scones. Hoo boy, they’re good. Flecks of creamy sweet potato + rich, dark maple syrup + glimmers of chocolate throughout. They’re heavenly. These scones have a lovely pull-apart quality to them.
Using sweet potato is amazing, it adds some moisture and a softness similar to pumpkin. This recipe takes advantage of those characteristics in making a superb whole grain scone that is still as tender as can be. You are going to love this recipe! Let me know what you think about it!
Gluten Free Sweet Potato Scones
A delicious quick and easy sweet potato scone. it strikes the perfect balance between sweet and savory.
- 1 1/2 cups cashews
- 1/4 cup chickpea flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1/2 cup cooked sweet potato puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil (measure after melting)
- 2 flax eggs (real eggs should work too)
- 1/2 cup chocolate chips
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- Preheat oven to 180.
- In a food processor , grind the cashews into a powder. Add them to a bowl with the rest of the dry ingredients.
- In another bowl , mix the wet ingredients.
- Add dry to wet and mix until combined.
- Stir in the chocolate chips.
- Pour mixture into a parchment lined round pan. I used an 8 inch round cake pan .
- Bake for 30 minutes.
- Once cool, cut into pieces. You can serve immediately, or refrigerate for later.
By The Nut Butter Hub
The Nut Butter Hub http://thenutbutterhub.com/