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Vegan Emmer Pumpkin-Apple Scones Makes 10-12 servings
INGREDIENTS Raw pumpkin 400g Apples 2 Dates 2 Almond flour 20g Vegan egg 1 Emmer flour 115g Baking soda 1/2 tsp Cinnamon powder 1 tsp Carrot juice 2 tbsp Ginger juice 2 tbsp Coconut oil 4 tsp Salt 1 pinch 1 Soak dates in water or par-cook them. 2 Make the vegan egg (see the recipe on page 35). 3 Blend together the pumpkin, 1 apple and 1 date in a blender until pureed. 4 Add egg, cinnamon, a pinch of salt, carrot juice, ginger juice and coconut oil to the puree. Mix everything together. 5 In a separate bowl, mix together almond flour, baking soda, and emmer flour. Add the pumpkin dough to the flour mixture. Stir everything together until it’s homogenous. Refrigerate for 1-2 hours before baking. 6 Remove the dough from the refrigerator and fry pancakes in vegetable oil. 7 Serve as follows: put the pancakes onto a plate with blackberries and blueberries cut into halves. Slice an apple using a mandolin grater. Decorate the pancakes as shown in the photo. Mix cinnamon with honey and pour the mixture on top of the pancakes.
Anastassia Khozissova | JUST DOLCE
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