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Sweet Potato & Olive Scones

May 22, 2019

 I know what you're thinking...why the f*ck are they purple? No I promise I didn't use weird colourings it's just the purple sweet potato I used! I think they look pretty funky to be honest! Anyway...these little bites of joy were another one of my little experiments. I am trying to expand my baking repertoire as it's currently a bit sparse and voilààà! I came up with the idea of making some savoury scones perfect for snacking an additions to your summery meze platters- plus they're vegan and g.f wahoo!

 

Makes between 10-12 scones

Takes around 1 hour & 15mins to make

 

Ingredients:

1 medium sweet potato (orange ones are perfectly fine!)

100g of Buckwheat flour

100g of oat flour (ground oats in a food processor) - you can use whatever flour you have, plain, spelt ect. if not

2 rounded tbsp of nutritional yeast

1 tsp of garlic powder

1 tsp of dried basil

1 tsp of rosemary

1 tsp of thyme

1.5 tsp of baking powder

salt & generous amount of pepper

1 handful of olives (sliced)

2tbsp of oil (olive or cold pressed rapeseed- a bit more for oiling muffin tray)

1 heaped tbsp of pesto (I use zest)

1/2 a lemon's juice

1-2 tbsp of water ( if it needs loosening)

 

Equipment:

food processor/blender

1 muffin tray

1 large mixing bowl

1 medium size bowl

1 fork

1 sift

1 colander

1 sharp knife

1 chopping board

1 small pan

1 peeler

1 kettle

 

Method:


-Preheat oven to 180c or equivalent

-Pop the kettle on to boil

-Peel and chop the sweet potato into chunks place in the pan and fill with boiling water, place on the hob to cook for 15-20 minutes

-If you're using oat flour measure out the oats and blitz for a 5-10 seconds in the food processor then sift into medium sized bowl

-Then sift in your Buckwheat flour also 

-Add in the rest of your dry ingredients: your herbs, salt, pepper, baking powder and nutritional yeast and mix well

-The sweet potato must be almost done! So when it's soft enough to smash drain it using the colander and then add to the large mixing bowl and start smashing using your fork

-Add in the pesto, sliced olives, oil and lemon juice and mix it all in

-Start gradually adding the dry ingredients, mixing and smashing it together

-It may need a couple of table spoons of water to loosen the mixdepending how big the sweet potato was

-Have a taste of the mix, add more salt and pepper if needed

-Then oil the muffin tray (each individual one) and start adding your muffin mixture in

-Place in the oven to bake for 20 minutes at 180c and then turn down to 160c for another 15-20 minutes

-Scones should feel firm but moist

-I then topped mine with a drizzle of pesto before serving

 

 

 

*If your not feeling the olive vibes just take 'em out and add some grated cheese & serve with butter -vegan or dairy

 

 

 

 

 

 

 

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