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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 reported were: that they had the chance to start eating healthier in general, they noticed they had more energy throughout the day, and finally saw a difference on their skin (less pimples and dark circles). This dessert may not be very photogenic but it’s ideal for transitioning back to sweet life as it’s made with minimal sweeteners, since I only used sweet potatoes as a sweetener. Sweet potato, besides of its sweetness, offers 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 of 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 put them on a cake moult or tray.
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 spoons 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 spoon of maple syrup or another sweetener of your choice
Preparation
Peel the sweet potatoes, cut them in chunky pieces and boil them in water or steam until they soften a lot, so you can melt them with a fork in a puree.
Preheat the oven at 180 degrees.
Blend the almonds in the multi or food processor until they turn into a thin powder. Crush the walnuts into smaller chunks.
Mix the dry ingredients (and almonds and walnuts) in a bowl.
Place the sweet potato in the food processor, and add the egg, maple syrup and vanilla extract stirring them altogether until they are liquified.
Add the liquid ingredients in the bowl with the dried ingredients and stir. Using an ice-cream tool, remove the balls from the mixture and place them in a grease-proofed baking tray 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 tray.
Recipe Creds: The Yoga Kitchen