Healthy Carrot & Herb Scones

Carrots!

Here’s a nutritious and delicious take on breakfast bakery!  It all started with a massive bag of carrots from my CSA share.  Thanks to the weekly box of farm-fresh produce, I’ve been getting far more than a reasonable share of veggies in my diet.  I didn’t want to waste the carrots – but I was kinda tired of eating them the simple way – I wanted carrot bakery.  Carrot cake is great, but it’s been done – I wanted savory!  So with a few web searches, some compiling, some alterations – here is a delicious recipe for savory carrot and herb scones!  (much inspired by http://sunitabhuyan.com/?p=1633)

For a tiny little bakery treat, these puppies are PACKED with nutrients!  They are relatively high protein for a baked treat, all the fat is good fat (from the olive oil and sunflower seeds).  They’re a great source of antioxidant vitamin E, vitamin K and Iron –  good for healthy blood functions, a good source of several B vitamins, and a nice boost of Selenium – the happy brain nutrient.  I wish you a healthy, happy breakfast!

Delicious and packed with vitamins & minerals!

 

Ingredients

  • prep steps

2 C       spelt flout
1 C       whole wheat flour
4 tsp    baking powder
1 tsp    salt

  •   sift or stir together

1/3 C   olive oil

  •   add to dry ingredients and crumble together with you fingers

1 C        grated carrots (or just about any shredded thing)
4 tbs    chopped fresh rosemary (or just about any herb)
4 tbs    chopped fresh thyme  (or just about any herb)

  • stir into the mix

3/ 4 C  plain, non-fat Greek yogurt

  • combine into the mix, use your hands to mix everything into a well-combined ball – but don’t knead or try to make it perfectly smooth, too much handling can make the dough hard.
  •   Roll the dough out about 1/2 inch thick.
  • Cut into pieces – squares, wedges, whatever – place them on a cookie sheet that’s been lightly dusted with flour.  (I cut mine into ~1x2inch mini scones, and it made about 3 dozen)

*optional – topping
1            beaten egg white
1/4  C  sunflour seeds
Dashes ground kosher salt

  • brush the scones with egg wash, sprinkle on the seeds and salt – pretty and tasty!

 

Cooking Directions
Bake at 425 for 12-15 minutes until golden on top and cooked through.

>>>

Alterations
The important part is the ratio of flour, olive oil, and yogurt.  Feel free to experiment with the rest.  Try these:

  • Shredded beets and tarragon for the herbs
  • Shredded apples and cinnamon instead of herbs for a sweet taste

>>>

Nutritional Info
(serving = 1 mini scone (if you cut the recipe into 3 dozen little scones))

Cal                     ~61
Carbs               ~8 grams
Protein           ~2 grams
Fat                   ~3 gram

Vitamins        ~  2 – 5%  Vitamins A, B1, B3, B6, E, K,
Minerals        ~  2 – 5%  Calcium, Copper, Iron, Magnesium, Sodium, Zinc
Minerals        ~ 10% +   Manganese, Phosphorus, Selenium

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