Carob Pumpkin Scones
If you follow me on Instagram (@kimgatenbyacupuncture) you would have noticed I’ve been eating super healthy lately. I was in a bit of a food rut and wanted to focus on eating more vegetables, because I seem to eat fruit more than anything else (nothing wrong with fruit though!). So in the process of my quest to eat more veg, I figured I should come up with ways to still be a keen baker. That lead me to creating these spectacular carob pumpkin scones. They’re based off a recipe by The Healthy Chef, but I eliminated any form of sugar/sweetener and dairy. A lot of ‘health bloggers’ promote their recipes as being healthy when in fact they’re loaded with sugar from dates, fruit, coconut sugar etc. This recipe is one you can make and actually feel confident that it’s as close as you can get to being a tasty health food snack. I hope you love them as much as I do (eating one as I type this!).
About this Recipe
By: Kim Gatenby
Sugar free, dairy free, school lunch box friendly.
- 1 cup mashed cooked pumpkin
- 1.5 cups spelt flour
- 1/2 cup carob powder
- 2 tsp baking powder
- 50mL olive oil
- rolled oats for coating
Modifications: If you want the scones to be gluten free, you could bake them with besan (chickpea) flour, or buckwheat flour. Changing the flour type will ultimately change the density and flavour, but a straight one for one ratio should work fine. Have fun experimenting! You can also swap carob for cocoa but you may find the final product a little bitter unless you add some form of sweetener.
Step by Step Instructions
Preheat the oven to 180°C.
Chop up 1 cup of pumpkin (I have used Jap or Butternut before) and steam until cooked.
Mash the cooked pumpkin and put in a bowl with the olive oil.
In a separate bowl, combine the dry ingredients and mix. (flour, carob powder, baking powder, cinnamon)
Add the dry ingredients to the wet ingredients and stir to combine. If the mixture is too dry, add 1-2 tbs of water which should turn it into a dough. Be careful not to add too much moisture. (see photos above)
Roll small balls of dough into your preferred size, slightly flatten and coat in rolled oats.
Spray a baking tray with olive oil, or line with baking paper. Bake the scones in a preheated oven at 180°C for 20 minutes. If you make large scones they will retain moisture in the centre and be like brownies (a delicious accident!).