I had just made some Tiger Nut Milk and also had some raw sweet potato left over from juicing and I remembered seeing a recipe on The Tiger Nut Company Instagram feed that featured scones made with sweet potato and tiger nut pulp (but you can use tiger nut flour). Yes! I thought, it’s been a year since I tried a scone recipe ( Vegan Gluten-Free Almond & Apricot Scones ) let’s have a go! So I did. They turned out so well, I made a savoury version, too: Savoury Sweet Potato Scones using almond milk pulp, nutritional yeast, ground oats and paprika – see later in the post.
The original recipe by Kimberly Parsons of The Yoga Kitchen can be found here. They are moist and filling, can be made nutfree, using seeds instead of the walnuts, and are a great way to use up nut milk pulp.
I used a chia egg instead of a hen’s egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel). I steamed rather than boiled the sweet potato to maximise the nutritional content, and as I didn’t have any buckwheat flour, I milled some buckwheat flakes, and it worked well.
There is no refined sugar, just a little maple syrup.
Tiger nuts are tubers, full of gut-healthy nutrients, protein, calcium, Vitamin E, B Vitamins. They make lovely creamy, sweet milk – see link at the end of the post for how to make it.
This recipe with my alterations is reproduced by permission.
Ingredients for Tiger Nut & Sweet Potato Scones
90g tiger nut pulp (or tiger nut flour)
2 tsps baking powder
35g buckwheat flour (I milled some buckwheat flakes)
pinch Pink Himalayan salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 chia egg
180g steamed sweet potato, blended to a purée
2 tsp vanilla extract
1/2 tsp maple syrup
30g chopped walnuts plus extra to decorate
A little nut milk to brush on top
Preheat oven to 180C
Line a large baking tray with baking paper
Whisk together Tiger nut meal or flour, baking powder, buckwheat flour, sea salt and spices in a medium bowl
Whisk the egg, sweet potato puree, vanilla extract and maple syrup until it’s a smooth paste
Add the mix to the dry ingredients and mix, adding the chopped walnuts once combined
Using an ice cream scoop, scoop mixture onto the prepared baking tray, Or small handfuls gentle rounded and flattened, brush tops with tiger nut milk and decorate with walnuts
Bake for 15-18 minutes until risen and the base sounds hollow when tapped. Allow to cool, and enjoy!
(I found the timing a bit difficult to judge as I have a fan oven and cooked them on a slightly lower heat for a little longer)
Savoury Sweet Potato Scones
This time I used almond milk pulp, nutritional yeast, paprika, salt and pepper, ginger and left out the maple syrup and vanilla. They were really good, keep well in the fridge and freezer and are very filling.
(All quantities are approximate)
1 Cup Almond Milk Pulp
35g Ground Oats
2 Tbsps Nutritional Yeast
2 tsps Gluten-Free Baking Powder
1 tsp Paprika + some to dust
1/2 tsp Ginger
Pinch Pink Himalayan Salt and Black Pepper
Approx. 200g peeled Sweet potato, chopped, steamed, cooled and blended
1 Chia Egg
1 Heaped Tsp Almond Nut Butter
35g Mix of finely chopped walnuts and almonds, reserve some for decoration.
A little nut milk to brush on top.
Method as before:
Mix dry ingredients with the spices.
Whisk the chia egg, sweet potato purée, nut butter together and add to the dry mix.
Mix with a fork until it starts to come together, then knead with your hands until it forms a ball.
Form as before – I used the s allest cutter in the set – brush with a little nut milk, dust with paprika and ground walnuts.
The trick is to keep the dough very moist and gently flatten it to about an inch and a half to keep them a good thickness and make them light.
Cook approximately 15-20 minutes, but keep an eye on them. They should be a little crisp on the outside and moist on the inside.
Cook as before and cool on a wire rack.
They keep well in the fridge, too.
Both versions can be eaten on their own or with nut butter, vegan cheese, or fruit spread for the sweet version.
Thank you to Ani of The Tiger Nut Company and to Kimberly Parsons of The Yoga Kitchen.
(Tiger Nuts and Tiger Nut Flour from The Tiger Nut Company, link in text above).
Copyright: Chris McGowan