Preheat the oven to 220 °C. Put the almonds in the oven and bake for at least 3 minutes. Leave to cool and then chop them. In a bowl mix all of the dry ingredients – spelt flour, almonds, baking powder, cinnamon, ginger and salt. Add the chilled coconut oil and incorporate with a fork until you get a crumbly texture. In another bowl mix the wet ingredients – mash the bananas, milk, vanilla, maple syrup and mix well. Add the wet ingredients into dry and mix with hands if needed. Shape into a circle and divide into 8 pieces. Assemble each piece on a sheet of baking paper and bake no more than 15 min. Meanwhile, make the caramel.
Add all of the above ingredients for the caramel in a blender and blend until smooth.
Once the scones are slightly cooled, serve with caramel and extra nuts.
*For a gluten free version use 1 cup almond flour and 1 cup rice flour instead of spelt.
**You can change the bananas with pumpkin puree.
Ingredients
- 1 cup almonds
- 2 cups spelt flour*
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- pinch of salt
- 1/3 cup chilled coconut oil
- 2 bananas**
- 1/4 cup almond milk
- 2 Tbsp maple or rice malt syrup
- 1/2 tsp vanilla extract
Caramel
- 1/2 cup dates (soaked for 15 min)
- 1/2 cup warm almond or coconut milk
- 2 Tbsp almond butter or tahini
- pinch of salt
- 1/2 tsp vanilla extract
- 1 Tbsp lemon juice
- 2 Tbsp coconut oil
