V egan Emmer Pumpkin-Apple Scones

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.