Tuesday, September 6, 2011
Rosie's sweet potato scones
My friend Rosie is expecting and she asked me to experiment with an orange/fall theme healthy treat for her baby shower. I made these thin scones twice - once with pumpkin and once with sweet potatoes and they turned out great both times! They are soft to the touch, very lightly sweet, rich in fiber and pleasantly satisfying. It's always nice when a treat can also be a meal! I really hope her guests at the party enjoy it! Cook away!
Makes 18-20 small pieces:
2 cups cooked pumpkin or sweet potatoes
1/4 cup coconut oil or melted butter
4 tbsp honey or maple syrup
1/4 cup flax seeds (ground)
3/4 cup oat bran
1/2 cup coconut flour
1/2 cup almond flour
2 tsp pumpkin spice (or mix ginger, cinnamon, allspice, nutmeg and cloves)
1 tsp sea salt
1 tsp baking soda
optional: slivered almonds, raisins, dried cherries, etc.
Preheat your oven to 350F. In a large bowl combine all the wet ingredients and mix thoroughly. In a separate bowl, combine all the dry ingredients. Carefully add the dry into the wet ingredients and mix well. Spread mixture onto a paper covered pan and cook for 30 minutes. Enjoy after cooling off and consider serving with some maple syrup whipped cream or Mascarpone cheese!
Enjoy with friends or at Rosie's baby shower!