• Facebook
  • Instagram
  • Twitter
  • Mail
  • YouTube
MONIKA MULARCZYK
  • CONSULTATION
  • RECIPES
    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • EBOOKS
  • ABOUT
  • SHOP
Dessert  /  July 9, 2019

CARROT AND SULTANA SCONES

The natural sweetness of the scones comes from carrots and sultanas. Eat them as they are or cut in half and spread some vegan butter or jam. Serving with a herbal tea makes perfect combination for a lazy afternoon.

INGREDIENTS :

225 g spelt flour

2 tsp baking powder

50 g vegan spread

100 g carrots, grated

30 g coconut sugar

50 g sultanas

30 g pumkin seeds

1 tsp vanilla extract

120 ml soya milk

PREPARATION :

  1. Sift the flour and baking powder into a large bowl. Add vegan spread and using your fingers, rub in together with the flour until well blended.
  2. Heat the oven to 200 C.
  3. Add sugar, sultanas, carrots and pumkin seeds into the mixture and mix well.
  4. Add milk and vanilla extract and mix well everything to make a dough.
  5. With wet hands form around 10 balls, slightly press then down and transfer to a non-stick baking tray.
  6. Bake for about 15 minutes until golden. Leave them to cool before serving.

Enjoy!

Post navigation

RAW LAVENDER CHEESECAKE
RAW PEACH CHEESECAKE

Related posts

RAW STRAWBERRY CHEESECAKE
Dessert  /  June 25, 2020

RAW STRAWBERRY CHEESECAKE

NUTELLA
Dessert  /  May 4, 2020

NUTELLA

MINI LEMON CUSTARD CAKES
Dessert  /  April 22, 2020

MINI LEMON CUSTARD CAKES

  • CONSULTATION
  • RECIPES
    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • EBOOKS
  • ABOUT
  • SHOP

YouTube

  •                            Elara Pro
  • Made by LyraThemes.com
  • Facebook
  • Instagram
  • Twitter
  • Mail
  • YouTube