Wednesday, April 2, 2014

Vegan Chocolate & Peanut Butter Hot Cross Scones [Sugar & Gluten Free]

You've probably noticed that I use the combination of chocolate and peanut butter in A LOT of my recipes - particularly in baking. The reason why? Peanut (flour) makes for an incredible low fat and vegan substitute for butter/margarine in baking, all while adding more flavour to the dish.

Not to mention that chocolate and peanut butter are a match made in heaven

This is another recipe which I developed for Natvia's Easter e-book.

Other than chocolate eggs, hot cross buns are up there as a favourite Easter food. Sure, Easter has lost its appeal since the revelation that the Easter Bunny doesn't exist, but we've still got to eat, don't we?

Not being much of a professional in the bread dough department, the hot cross scone was born.

These scones don't rise as much as some scones you may have had in your life, however they're still light, moist and, of course, delicious.



200g Oat Flour
1/2 Cup of Almond Breeze Unsweetened Almond Milk
30g Protein Plus Peanut Flour 
3 tsp Natvia
3 tsp Vitarium Chocolate Drink Mix
2tsp Baking Powder


2 tsp Vitarium Chocolate Drink Mix
2 tsp Peanut Flour
Splash of water


Preheat your oven to 200 degrees Celcius
Add a little water at a time to the peanut flour until it becomes a slightly dry paste
Rub the peanut butter into the flour as you would with butter
The flour should begin to resemble breadcrumbs
Stir in the Natvia and Vitarium
Make a well in the centre and pour in the almond milk
Slowly mix the milk and flour until a dough comes together
Gently press out the dough on a lightly floured bench, until you've formed a 3-4cm thick square

Use a scone cutter to get nine evenly shaped scones
Place on a silicone mat or baking paper lined tray

Use a skewer to gently press a cross onto the top of each scone
Brush a little extra almond milk over each scone and place in the oven

Cook for 12-15 minutes, until nicely browned
To make the icing, mix all of the ingredients together with a little water until it forms an icing consistency
Allow to cool before adding the icing into the cross indents on the top of each scone

Makes 9 scones

Macros per scone

99 calories
4.5g protein
2.6g fat
13.2g carbs
0.5g sugar
3g fibre


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