I've been craving carrot cake every since making my carrot cake granola, so I decided to experiment some more and develop something 'carrot cake' flavored that would be perfect anytime of the day; the result was these amazing and healthy carrot cake scones with a special drizzle. They're sweet and spiced, and made with nutrient rich ingredients, such as rolled oats, almond flour, walnuts, pure maple syrup, almond butter, and of course, fresh carrots! Not only are they delicious, but they're so simple to make. I pretty much threw everything into a food processor and let it do the work to form the dough. These are perfect warmed up for breakfast with some almond milk, crumbled on top of yogurt, or enjoyed as a late night snack!
RECIPE
Prep time: 7 minutes
Bake time: 16-18 minutes
Makes: 8-10 scones
INGREDIENTS
Scones:
1 flax egg
1/4c coconut oil
2c gluten free rolled oats
1/3c almond flour
1c chopped walnuts
2 large shredded carrots
1tsp cinnamon
1/2tsp nutmeg + allspice
1/2c coconut flakes
1tsp vanilla
1/3c pure maple syrup
3tbs almond butter
1tsp baking powder
1/4c raisins
Drizzle:
2tbs partially melted coconut butter
1tbs pure honey
1/2tsp vanilla
A few dashes of cinnamon & allspice
METHOD
1. Preheat oven to 325 F and line a baking sheet with parchment paper.
2. Shred carrots and make the flax egg {add 2tbs flaxseed meal with 3tbs water and let sit}
3. Add all dry ingredients to food processor {besides, shredded carrot and raisins} and blend.
4. Melt the coconut oil, and add in all wet ingredients.
5. Blend until well combined and doughy.
6. Fold in the shredded carrot and raisins.
7. Use your hands to mold the batter into a ball.
8. Transfer to parchment paper and press down to form a circle about 2 inches thick.
9. Slice into 8-10 mini scone slices.
10. Lay the slices out evenly spaced and bake for 16-18 minutes.
11. While they bake, make the drizzle by mixing all drizzle ingredients in small bowl.
12. Remove scones from oven and allow to cool for 10-15 minutes before adding the drizzle. Enjoy!
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