Gluten-free carrot and ginger drop scones

Published on 7 Jul 2025 | In Fusion | By Dinna |

- Prep Time
- 00:10 Minutes
- Cook Time
- 00:20 Minutes
- Yield
- 20
- Difficulty Level

Background

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.

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Combination, Dairy Free, Detox, Diabetic, Egg Free, Gluten Free, Healthy, High Fibre, Low Calorie, Low Carb, Low Cholestrol, Low Fat, Sugar Free, Vegan

The Recipe

Ingredients

½ cup red lentils
1 cup water
1 carrot, grated
1 tsp garlic powder
1 tsp ginger powder
1 tsp baking powder
½ cup chickpea flour
Salt & pepper
Oil

Instructions

1. Rinse the lentils, then transfer them to a liquidizer or food processor.
2. Add the water and rest for 3 hours.
3. 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.
4. Add a small spoonful of oil and blitz for a few seconds.
5. Lightly spray or grease a non-stick pancake or frying pan with olive oil and heat it over a medium heat.
6. Using a spoon, add dollops of the batter to the pan, letting spread it out into circular patties.
7. 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.
8. Transfer them to a plate and make more patties from the remaining batter.
9. Serve lukewarm or at room temperature.