I made these scones to thank and congratulate all of the friends who followed me at Sugar Free February and didn’t consume any sweets for a month. First of all, the majority of participants said they would permanently remove processed sugar from their diet and will continue abstaining after February. The biggest benefits they have experienced are: that they had the chance to start eating healthier in general, they noticed they had more energy in the day, and finally saw difference on their skin (less pimples and dark circles). This sweet may not be very photogenic but it’s ideal for going back to sweet life as it’s made with minimal sweetening, since we use sweet potatoes to give as a sweetener. Sweet potatoes, more than sweetness, offer plenty of fibre and vitamin A that is important for nice skin and hair as well as eye health. Instead of flour, the base is made using almond flour and some buckwheat, so our scones are gluten free and are ideal for those suffering from celiac disease. If you don’t want them in individual portions, you can make them in a cake mould or by laying them on a large dish. These sweet potato scones are not lacking in taste vs. the regular scones.
Ingredients (for about 10 pieces)
1 cup of almonds.
2 tsp of sweet baking powder
¼ cup of buckwheat flour (or zea)
1 pinch of salt
4 tablespoons of raw cocoa powder
¼ cup of walnuts, finely chopped
½ tsp of ginger powder
½ tsp of cinnamon
½ tsp of nutmeg
1 egg
3 medium sized sweet potatoes that have been boiled in water or steamed
2 tsp of vanilla extract
1 tbspoon of maple syrup or another sweetener of your choice
Preparation
Peel the sweet potatoes, cut them in big pieces and boil them in water or steam them until they soften a lot, so you melt them in a puree.
Preheat the oven at 180 degrees.
Blend the almonds in the multi or food processor until they turn into flour powder. Crush the walnuts into smaller chunks.
Mix the dry ingredients (and almonds and walnuts) in a bowl.
Melt the sweet potato in the multi or food processor, and add the egg, maple and vanilla extract stirring them altogether until they are liquified.
Add the liquid ingredients in the bowl with the dried ingredients and stir. Using the ice-cream tool, remove the balls from the mixture and place them in a baking tray that has a greaseproof paper on it. Leave some space between them as they will rise more. Bake for about 15-18 minutes in the oven. Let them cool before removing from the pan.