Gluten-free carrot and ginger drop scones
These gluten-free carrot and ginger drop scones are made from red lentils and chickpea flour. They are light and fluffy, vegan and healthy. Serve them with soups and stews (instead of bread). Alternatively, they can be served as nibbles with toppings, dips and spreads.
Ingredients
Method
- Rinse the lentils, then transfer them to a liquidizer or food processor.
- Add the water and rest for 3 hours.
- Add the salt and all spices, grated carrot, baking powder and chickpea flour the lentils, then blitz until you get a lightly textured, thick batter.
- Add a small spoonful of oil and blitz for a few seconds.
- Lightly spray or grease a non-stick pancake or frying pan with olive oil and heat it over a medium heat.
- Using a spoon, add dollops of the batter to the pan, letting spread it out into circular patties.
- Cook them for about 3 minutes or until their surface is no longer wet then flip them over and cook for another minute or so, until golden.
- Transfer them to a plate and make more patties from the remaining batter.
- Serve lukewarm or at room temperature.