Adorable & Healthy Moringa Vanilla Date Scones
I’ve been obsessed with scones for a while, it might be their cuteness, it might be their portable-ness, it might just be that they go great with hot beverages. No matter the reason, they are fun to eat, totally fancy, and perfect for a fall baking adventure.
Originally, I was using matcha powder for this recipe, but since working with Kuli Kuli as a field marketer, I’ve learned that moringa has 5 times as much protein, 21 times as much calcium, and 11 times as much iron as matcha. I also really like that moringa powder is caffeine free. I am a runner, so staying hydrated is important to me and I often find myself feeling dehydrated after consuming too much caffeine.
I’ve used chickpeas and aquafaba for the egg replacement. If you’re wondering what aquafaba is, it’s just the liquid that comes from a can of chickpeas. I’ve found that this method works well for baked good and gives you the added benefit of sneaking bean nutrients into dessert.
In addition to their nutrient density, these scones are great for social gatherings that involve people who have food restrictions. I follow a whole-food, plant-based diet, so these scones are 100% vegan and because I like feeding friends who cannot eat gluten or nuts, these are also gluten and nut free.
I like decorating these with a fruit leather star, which gives them a new level of quirky cuteness, but you could decorate them any number of ways, like with chocolate chips or freeze-dried strawberries.
- 3 cups of oat flour (old fashioned oats blended in a food processor)
- 1 tsp baking powder
- ½ cup date sugar
- 2 Tbsp Kuli Kuli Organic Pure Moringa Vegetable Powder
- 1 (15-oz) can of chickpeas with the liquid (aquafaba)
- 1 tsp vanilla
- 3 Tbsp maple syrup
- ½ cup chopped dried dates
- Fruit leather (optional)
Recipe makes 8 scones
- Preheat the oven to 350°F and line a baking sheet with parchment paper or silicon mat.
- In a large mixing bowl, stir together the oat flour, baking powder, date sugar, and moringa powder until well combined. Then, form a well in the center of the dry ingredients.
- In a food processor, puree the can of chickpeas with its liquid until a smooth paste forms.
- Pour the chickpea mixture into the well of the dry ingredients. Add the vanilla and maple syrup to the top of the chickpea mixture.
- Stir the wet ingredients into the dry ingredients until a dough forms.
- Gently fold the chopped dates into the dough. You may want to use your hands.
- Separate the dough into eighths. Then, use your hands to shape each piece of dough into either a flattened triangle or circle. Place these about an inch apart from each other on the baking sheet.
- Using a small cookie cutter, cut stars (or other shape) out of the fruit leather and place this on top of each scone.
- Bake scones for about 12 to 15 minutes or until thoroughly cooked through.