It could be said that I have unusual tastes when it comes to food.
In fact, it has been said.
I don’t mean I’m the type of person who eats adventurously, like the people who will eat intestines and fried grasshoppers. I’m way too much of a scaredy-cat for that. But I am the gal who makes curried granola and kale brownies and I would totally put sauerkraut in chia pudding. So if that makes me weird, then so be it.
Isn’t it the oddballs who end up being trendsetters anyway? When I was a kid, I began to spread peanut butter on apples and the whole family thought it was disgusting. But wouldn’t you know that soon enough, everyone started doing it and admitted it was delicious. (To be fair, I didn’t come up with the idea on my own. I read it in a Sweet Valley High book – it was Elizabeth’s midnight snack as she mulled over the tragedy of her stolen diary.)
Anyway, you might want to chalk this recipe up as one of my weird creations – and that’s your right. I’ll tell you though, these savory pumpkin, kale and almond scones are like having kale chips fused into your baked goods. Why not eat kale chips and scones at the same time? Especially when they’re gluten-free, vegan, fibre-rich and antioxidant-powered scones.
You can call it weird. I’ll just call it genius. You’re welcome.
- 1¼ cups lightly packed, finely chopped kale (I used 5 stems of lacinato kale)
- 1 cup brown rice flour, plus 1-2 tbsp more as needed
- ½ cup sorghum flour
- ¼ cup millet flour
- ¼ cup tapioca flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup pumpkin puree
- ⅓ cup olive oil
- ¼ cup applesauce
- ¼ cup almonds, roughly chopped
- Preheat the oven to 400 degrees F.
- Finely slice and chop your kale and put it in a vegetable steamer. Cook for 1-2 minutes until bright green. Set aside.
- Mix the flours, baking soda and salt in a large bowl.
- In a small bowl, mix the pumpkin puree, olive oil and applesauce.
- Pour the wet ingredients into the dry and mix until it's all incorporated into a smooth dough. Fold in the kale and almonds.
- If the dough is too sticky to handle, add another tbsp of flour - but don't add too much. Form the dough into a large ball.
- Line a baking sheet with parchment paper and sprinkle with brown rice flour.
- Pat the scone dough into a disk about 1 generous inch thick. Cut into 8 pieces, then separate them on the baking sheet.
- Bake for 18-20 minutes, until slightly firm and the edges begin to brown.