Happy Herbivore Blog

November 27, 2011

Whole Wheat Fat-Free Vegan Gingerbread Scone Recipe

Hi Herbies :] It's Andrea- I'm here with a seasonal recipe! As much as I like the idea of Thanksgiving and pumpkin flavored things, I'm much more of a Christmas girl. Last year, I went through an iced coffee+Clif Bar phase when my school schedule got crazy around finals. My favorite was the seasonal flavors- especially the iced gingerbread.

Iced Gingerbread Clif Bar

I don't think I had ever had a gingerbread cookie or flavored food before tasting this! We're super Greek, my mom was more into baklava than cookies on holidays ;]

This year, I'm trying to stay away from eating dozens of Clif Bars so I baked my own gingerbread scones. They're just as easy for a breakfast treat and whole wheat...and have a much shorter ingredient list. (I added the ingredient list part so I wouldn't rhyme..treat and whole wheat? I'm a poet. Anyway!)

Ingredients
Yield:
6 scones

1.5 cup whole wheat pastry flour 
1 tbsp and 1/8 teaspoon baking powder
a pinch of salt (I never measure salt in my baking!)
4 tbsp maple syrup
1 cup unsweetened apple sauce
1 tsp vanilla
2 teaspoons cinnamon
2 teaspoons ground ginger 
.5 teaspoon nutmeg
.5 teaspoon ground cloves (this gives a pretty strong clove flavor- if you like things less clovey I would decrease it to 1/4 of a teaspoon*)
 2 tbsp non-dairy milk (optional)

Directions:Pre-heat oven to 350 degrees.
1. Combine whole wheat pastry flour, baking powder, salt, and spices in one bowl. Whisk together until all of the dry ingredients are combined.
2. Create a well in the center of the dry ingredients.
3. Pour your apple sauce, vanilla and maple syrup into the well. Combine wet and dry, if it seems too dry add the optional non-dairy milk. You do not want a very wet/runny dough, but it should be tacky. 
4.I made these by using a large cookie scoop and scooping the dough onto a sprayed cookie sheet. A cookie scoop is essentially like a large ice cream scoop, it makes your baked goods uniformed. You can also use a measuring cup to get the same amount of dough in each scone. 
5. Bake for 13 to 15 minutes, or until firm to touch. 

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