A week or so ago, Gluten-Free Gidget posted about ingredient guilt. You know – it’s that feeling you get when you buy something, with some grand (or not so grand) idea in mind and then the ingredient sits in your cupboard for weeks, or maybe months, unused. Every time you open the cupboard, there it is – staring at you. (What?!? Your ingredients don’t stare at you?)
So, I thought about what was in my cupboard, staring at me and that’s a bag of Trader Joe’s peanut flour. I heard about it on The Non-Dairy Queen’s blog. I immediately ran out and bought some. And then I realized I had no idea how to use it. Oops. I’ve never been one to be stopped by not knowing what I’m doing, though. So, this morning I woke up determined to bake something with peanut flour.
Another source of inspiration for me is the blogger community and the various challenges and carnival posts. This month’s Sweet or Savory Challenge ingredient is apples. Apples and peanut butter are one of my all-time favorite snack. So, why not combine apples with peanut flour, too?
So what do you get when you combine apples, peanut flour, and a cold Wisconsin Autumn morning? An apple, peanut baked good, of course. Scones to be exact. Well, they’re somewhere between a scone and a cookie – moister than most scones, but only mildly sweet. Maybe I should call this a scookie? As a bonus, they’re grain free and vegan as well! For inspiration, I looked to the lovely Elana of Elana’s Pantry and her recipe for almond flour scones, the recipe which has seemed to inspire every grain-free scone on the internet.
Apple Peanut Scones
1/3 cup coconut oil
1/3 cup applesauce
2 T. ground flax seed
1/4 cup palm sugar
1 cup sifted peanut flour
1 cup almond flour
1/2 t. baking soda
1/2 t. salt
1/4 cup chopped unsweetened dried apples
Preheat oven to 350°.
In a mixing bowl, combine the coconut oil, applesauce, flax seed, and palm sugar. (I mixed this all with a fork.) Stir in the flours, baking soda, and salt. Mix until well-combined. Stir in the chopped dried apple.
On a parchment-lined cookie sheet, pat the dough into a circle about 3/4 inch thick. Cut the circle into 8 wedges. Bake for approximately 15 minutes.