These scones are as close to perfection as any scones will ever come! Yes, that is a promise! They are so good that you can´t explain it at all…but let me try. I have two children aged 11 and 12 and they are begging (yes, you read that right), begging me to make them sweet potato scones for breakfast every morning! Of course I don´t make them every day but maybe, just maybe that will help you understand how good they are. And you know what´s great too? They are so easy to make. Ten minutes of preparation and 20 minutes in the oven, and your breakfast is ready!
As I was working on the scones recipe, I wasn´t sure what they would best go with. In Sweden we have something that is called “semlor,” and this time of the year we eat them all the time. Since we don’t eat sugar in my family, I make my own almond filling from whole almonds, using a recepie from my first book BRÖD & KAKOR – baka utan gluten. This time I didn’t have any whole almonds at home, but since I really thought the almond filling would make a perfect spread for the scones, I decided to try it with the almond flour! And you know what – it is both easier and just as good as with the whole almonds. You can change the Yacon syrup to any other syrup, or if you eat honey that´s good too.
Enjoy the sweet potato scones and almond spread for a perfect breakfast or snack!
Sweet potato scones (Gluten-Free)
- 1.2 dl Soft-Ground Almond Flour
- ¾ dl Precious Coconut Flour
- 2/3 dl cooked and pureed sweet potato
- 3 tsp baking powder
- ½ tsp mineral salt
- ¼ dl ground coconut sugar
- 3 TBS Kick-Ass Chia Seeds
- 1.2 dl filtered water
- 2 TBS Organic Love Coconut Oil (at room temperature)
Preheat the oven to 175 degrees. Blend (with a spoon) almond flour, coconut flour, coconut sugar, baking powder and salt in a large mixing bowl. Blend (with a spoon) ground chia and water in a separate bowl. Add in the sweet potato and oil and blend again. Pour the wet ingredients into the dry and blend fast with a spoon. Shape 10 hearts (or whatever shape you prefer) onto a baking sheet paper. Bake for 20 minutes or until the scones are lightly browned. Cool and serve with our favourite “Almond Spread” and some sprouts.
- 2 dl Soft-Ground Almond Flour
- ½ dl Yacon syrup
Put the ingredients in a food processor and let it run for about 5 minutes. You will have to stop the processor a couple of times to scrape down the flour from the sides. Let it sit for 10 minutes in the refrigerator and it´s done.
Wishing you a vibrant health!
Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.