Oct 02, 2013

Pistachio Black Cherry Scones. Vegan, Grain-free & Oil-free.

The Fall Baking Bug has struck in my kitchen. So I hope you’re ready for an influx of recipes for yummy baked goods that are plant-based and nutrient-dense!

These scones are pretty simple to make and are a wonderful addition to a brunch table. They’re not too sweet… perfect for breakfast! You can use whatever dried fruit you like but cherries are particularly good with pistachios. Dried apricots would also be delish. Don’t do what I did and use frozen black cherries… they leaked so much juice that the batter turned a “lovely” shade of gray prior to baking and I’m sure the final result would have been much prettier had I used dried cherries… but they were still scrumptious!

Ingredients:

~ dry

  • 2 cups tightly-packed almond flour
  • ½ cup tapioca flour, potato starch or organic corn starch
  • ½ cup chopped raw pistachios (if you can’t find raw at least make sure they are unsalted)
  • ½ cup chopped dried cherries (or substitute any dried fruit you like)
  • 2 TBS flax meal
  • 1 tsp baking soda

~ wet

  • ¼ cup unsweetened soy milk or other non-dairy milk
  • 1 tsp lemon juice
  • 3 TBS pure maple syrup
  • ¼ tsp almond extract

~ topping (optional)

  • ¼ cup chopped pistachios
  • 1 TBS fruit-sweetened apricot preserves

Directions:

  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Mix all dry ingredients together.
  4. In a separate bowl or measuring cup, mix together wet ingredients.
  5. Combine the wet and dry ingredients, mixing well. The batter will be quite thick, but should be easy to handle. If it’s too wet, add a bit more almond flour.
  6. Turn the dough out onto a clean surface and roll out to about ¾” thick.
  7. Using a round biscuit cutter, cut out the scones. Re-roll the dough and continue cutting until the dough is all used up. If you don’t have a biscuit cutter you can use the lid of a mason jar or just cut them into squares or triangles.
  8. Sprinkle the tops with the extra chopped pistachios, pressing down lightly to push the nuts into the dough.
  9. Bake for 25 minutes until the tops are a little golden brown.
  10. Melt the preserves in a small pot. When the scones are done, and before they cool, brush the tops lightly with a little of the melted preserves.
  11. Cool and serve.

Makes about one dozen. Enjoy!

Healthy trails,

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