I’m not entirely sure what to call these. The original intention was scone, but they are neither dry nor crumbly, so I think I’m gonna go with cake pizza? Cake by texture, pizza by shape. I’ll keep this short so you can get to baking, but these have only a few tablespoons of maple syrup and molasses and just one sweet potato for sweeteners. Both are forms of prebiotic fiber, making this breakfast / lunch / dinner / snack / dessert / any noun pertaining to food time low-sugar and gut-friendly.
- 3 cups almond flour
- 1 tsp baking soda
- 6-7 dashes cinnamon
- 4 dashes nutmeg
- 3 dashes ground ginger
- 2 dashes cardamom
- 2 dashes allspice
- 2 shakes of salt
- 2 eggs
- 2 tbsp molasses
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 medium sweet potato, roasted and peeled
- 1/4 cup almond milk
- on top: 1 egg white (for wash), pinch of coconut sugar, few dashes of cinnamon and nutmeg
- optional toppings: turmeric orange cashew cream
- 1 persimmon, peeled and chopped into squares
- coconut oil spray
- 3 dashes cinnamon
- 2 dashes nutmeg
- Preheat oven to 375
- Combine almond flour, baking soda, cinnamon, nutmeg, ground ginger, cardamom, allspice, and salt. Stir well.
- Combine eggs, maple syrup, molasses, vanilla extract, sweet potato, and almond milk in a blender. Blend until smooth.
- Pour wets into dries.
- Form into circular thing – mine was about an 8 ouch round circle. Cut into slices. Or form into 3 inch circles for circular scones (if this is the case, bake for 20-22 minutes). Paint top with 1 egg white and top with cinnamon, nutmeg, and a sprinkle of coconut sugar. Bake for 22-25 minutes.
- Peel and chop persimmon. Spray pan with coconut oil. Saute with cinnamon and nutmeg until softened (about 5 minutes). Transfer to bowl and mash until desired consistency. I left mine with a few chunks.