Sweet Potato Gingerbread Scones

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.

Grab this:

  • 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

Do this:

  1. Preheat oven to 375
  2. Combine almond flour, baking soda, cinnamon, nutmeg, ground ginger, cardamom, allspice, and salt. Stir well.
  3. Combine eggs, maple syrup, molasses, vanilla extract, sweet potato, and almond milk in a blender. Blend until smooth.
  4. Pour wets into dries.
  5. 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.

For compote:

  1. 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.


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