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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  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.