Project Description

Spicy Tomato Rosemary SconesThis recipe is vegan

Make approximately 6-8 small scones

Ingredients

dry

  • 1 cup chickpea/garbanzo flour (naturally high in protein and fiber!)
  • 1/3 cup all purpose flour (may substitute with other flours, but may affect crumb/structure).
  • 1 scoop Growing Naturals original rice protein (can substitute with original pea protein)
  • 1 tbsp baking powder
  • 1.5 tbsp fresh rosemary, chopped
  • 1/4 tsp salt
  • 1/2 tsp ground pepper (or cracked pepper to taste)
  • 1/2 tbsp sugar
  • 1/2 tsp red chili flakes

wet

  • 3/4 cup tomato sauce
  • 1/2 tsp apple cider vinegar
  • 2.5 tbsp extra virgin olive oil

Directions

  1. Preheat oven to 400 degrees and prep a small baking sheet with either cooking spray or parchment paper.
  2. In a medium bowl combine the dry ingredients and mix thoroughly.
  3. In a small bowl whisk together the wet ingredients.
  4. Make a well in the center of the dry ingredients and pour the wet ingredients in there. Using a wooden spoon or spatula slowly fold the dry mix from the  outside of the bowl into the wet center, taking care not to over-mix.  It should form a slightly sticky dough, if too sticky add a little flour.
  5. Using your spoon, form the dough into a ball, then turn it out onto a sheet of lightly floured wax paper.
  6. Place another sheet of wax paper ontop and pat it down in a circle form until it’s about 1/2 to 3/4  inch thick. (You can make them thicker, but this will result in fewer scones).
  7. Remove the top sheet then cut 3-4 lines through the circle (like a pizza) using a floured butter knife or pizza cutter before each cut. You should have 6-8 scone wedges.
  8. Transfer them onto your baking sheet 1-2 inches apart and bake for 12-14 minutes, until a toothpick turns out clean.
  9. Once cooled store in an airtight container to retain moisture or freeze and reheat as needed.

Recipe Courtesy of Scarlett Full, in-house Registered Dietitian


Approximately (per 1 of 8 scones): 7g protein| 3g sugar| 15g carb| 5.3g fat| 3g fiber| 132 calories

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