Juicy scones, smashed avocado & beet+mint juice

Endelig fikk vi til glutenfri bakst som ble lett å jobbe med, smakfull og god konsistens! Etter litt testing fant vi ut at søtpotetpuré gjør noe helt spesielt med deigen, den blir saftig. Sconsene passer perfekt som erstatning for rundstykker, eller som en slags dessert med noe søtt pålegg. De kan også være gode med bruschetta oppå, eller som pitabrød/minipizzaer med fristende fyll/topping. Her er de servert med smashed avokado og rødbete+mynte juice

// We finally figured out how to make gluten free scones that taste good. Sweet potato did the trick, and even if it sounds weirds its worth trying. The scones are perfect as a replacement for bread rolls, as a base for mini pizzas or as a sweet dessert if you add chocolate or peanut butter.

Juicy scones

  • 7 dl flour (we used gluten free jyttemel)

  • Puré from one sweet potato

  • 2 tbs coconut oil

  • 1 tbs flax seeds (linfrø)

  • 2 tbs yacon syrup/honey/maple syrup/agave

  • 2 dl plant based milk

  • 4 tsp baking soda

  • 1 tsp sea salt

  • Water as needed

How to

Set the oven to 180 degrees (warm air flow). Chop the sweet potato into cubes, and set them to a boil. Once they are soft, remove the water and make a puré with a hand mixer or food prosessor. Melt the coconut oil, add flax seeds, sweetner of your choice and the sweet potato puré. The dough should be like a bun dough, but should not stick too much to your hands or the bowl. Spread some flour on the kitchen counter and work with the dough. Spread it out so that it’s about 2-3 centimeters tall, and cut into triangles. Set them in the oven for 15-20 minutes.


Smashed avocado

  • 1/2 avocado per person

  • Juice of a lemon

  • Salt and pepper

  • Fresh herbs

Beetjuice with mint

  • 1 beetroot

  • 3 oranges (the red ones are especially good)

  • 1 handful fresh mint

  • Some water