Thursday, March 8, 2012

Grain-free Pumpkin, Cranberry, Chocolate Chip, and Walnut Scones

I'm on a great rotation this month!  Its been four days and I've probably already learned more than I did during the entirety of last month!  Both attendings are excited about helping me learn a bit of tropical medicine before my journey to Ghana.  And there are no weekends or call.

The downside is being at the hospital for 8am lecture and not leaving until after dinnertime.  I wanted to make something healthy for breakfast that could be easily consumed in the car.  There were some cranberries and half a can of pumpkin in the freezer from this fall, so here we have pumpkin and a whole collection of other things scones.  A scone and hard boiled egg will make great grab and go breakfasts for the next few days.

Don't let me fool you.  These are not the usual sweet, dissolve in your mouth scones you'd enjoy with a cup of tea.  If you must (or choose to) have a gluten-free diet, this recipe is an acceptable substitute for the much tastier original.  Also, if fresh cranberries are unavailable, raspberries would probably work.  Or additional chocolate chips and walnuts can be added.

Grain-Free Pumpkin, Cranberry, Chocolate Chip, and Walnut Scones 
makes 8 scones
2 cups almond flour
1/3 cup soy flour
3/4 cup pumpkin puree
1 egg
2 tablespoons honey
1/3 cup chopped walnuts
1/3 cup mini chocolate chips
2 tablespoons flax seeds
1 cup cranberries
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger

Mix all ingredients together. The dough will be moist.  Form into a circle and cut into 8 triangles.
Bake at 350 F on a parchment lined cookie sheet for 30-40 minutes.

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