I know I promised not to eat as much chocolate but I succumbed to the invisible force field of chocolate that grows stronger around Valentine's Day. At least, I used baking cocoa rather than hard chocolate, and I substituted carob for half the chocolate.Have a great Valentine's Day!
Gluten-free Chocolate-Carob Scones
(makes 10 medium-sized scones)
Ingredients:
1 3/4 cups garbanzo bean flour
1 T. SweetLeaf powdered stevia
1/4 cup baking cocoa, 1/4 cup carob powder
2 1/2 tsps. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 T. olive oil
2 T. tahini
2/3 cup hemp milk
Optional: add almonds, mini-chocolate chips or dried cherriesDirections:
Preheat oven to 425 degrees. Combine all the dry ingredients in a food processor. Pulse to mix. Then add olive oil, tahini and hemp milk. Continue pulsing to mix.
Drop batter by generous spoonfuls onto a sprayed cookie sheet. Bake for 10-12 minutes, depending on your oven.
2 comments:
Oooh...these look FAB, Sheree! I love cooking/baking with hemp milk (despite the quizzical looks I get from people whenever I mention it). It's so creamy.
Thanks, Jill. I agree people do give you quizzical looks when you ask for hemp milk. And then there's the "I thought that was illegal" looks.
Post a Comment