I sometimes struggle to include E meals in my menu plan. I miss treats like scones, cakes, and doughnuts. Following Trim Healthy Mama means these treats need to be low in fat and have a limited number of carbs per serving, so I look for ways to adapt favorite baked goods to stay on plan.
I recently bought sprouted whole wheat flour to modify some of our go-to recipes so they fit the plan better.
These cinnamon scones turned out even better than I expected and earned Husband approval! They aren’t overly sweet; if you prefer a sweeter scone, increase the sweetener or add a light glaze of sweetened Greek yogurt.
Sprouted Wheat Cinnamon Scones
Printable Recipe
Yield: 8 scones
Ingredients:
2 cups sprouted wheat flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sweetener (your choice)
3 tablespoons applesauce
2 tablespoons water
1/2 cup almond milk
3 tablespoons liquid egg whites
1 1/2 teaspoons cinnamon
Directions:
Preheat the oven to 400°F (200°C). Lightly grease two baking sheets.
In a large bowl, whisk together the sprouted wheat flour, cream of tartar, baking soda, salt and sweetener. Stir in the applesauce, water, almond milk, liquid egg whites and cinnamon until the mixture is combined and holds together.
Drop large rounded spoonfuls of batter onto the prepared baking sheets to form individual scones, or shape the dough into two circular loaves and cut each into six wedges.
Bake at 400°F (200°C) for about 15 minutes, until lightly golden. Let cool slightly before serving.
Nutrition (per serving):
Calories: 45
Total fat: 0 g
Total carbohydrate: 10 g — Dietary fiber: 2 g = 8 net carbs per serving
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