Eager to bake something healthy this weekend? Try your hand at these delicious pumpkin-raisin scones. Make them even healthier by replacing sugar with honey.
Honey is an especially smart dietary substitute for people with high cholesterol and type II diabetes (International Journal of Food Sciences and Nutrition) as its glycemic index is lower than sugar. Although the caloric intake is roughly comparable between these two sweeteners, honey tends to be sweeter than sugar; therefore, you require less of it. We should also always be cognizant of our processed food intake. Another bonus of baking with honey is that it is only processed once. Sugar, on the other hand, is processed several times. Furthermore, if you choose to cook with unpasturized honey, you are down to no processing. This means that the honey still contains all of its natural enzymes, antioxidants, vitamins, and original nutritional value.
The general rule of thumb is to use 3/4 cup of honey for every cup of sugar that the recipe calls for. Other minor adjustments include an extra 1/2 teaspoon of baking soda for every cup of honey to cut the acidity of the honey. Finally, reduce the cooking temperature by 25 degrees. Be sure to monitor the scones closely, as honey tends to cause baked goods to brown sooner.
Using olive oil to grease your baking sheet is a healthy alternative to butter or cooking spray.
Pumpkin-Raisin Scones
3 cups whole-wheat pastry flour (can substitute with spelt or gluten-free flour)
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
3/4 cup sugar (or 1/2 cup (unpasturized) honey)
1 tbsp ground flaxseed (optional)
1 ~15oz can solid-pack pumpkin
1 ripe mashed banana
1 cup soy / rice / almond milk or water
1 cup unsweetened raisins
Mix dry ingredients in a bowl. Mix in wet ingredients until combined.
Spoon onto greased baking sheet.
Bake 15 minutes @ 350 °F or until toothpick comes out clean.
Honey is an especially smart dietary substitute for people with high cholesterol and type II diabetes (International Journal of Food Sciences and Nutrition) as its glycemic index is lower than sugar. Although the caloric intake is roughly comparable between these two sweeteners, honey tends to be sweeter than sugar; therefore, you require less of it. We should also always be cognizant of our processed food intake. Another bonus of baking with honey is that it is only processed once. Sugar, on the other hand, is processed several times. Furthermore, if you choose to cook with unpasturized honey, you are down to no processing. This means that the honey still contains all of its natural enzymes, antioxidants, vitamins, and original nutritional value.
The general rule of thumb is to use 3/4 cup of honey for every cup of sugar that the recipe calls for. Other minor adjustments include an extra 1/2 teaspoon of baking soda for every cup of honey to cut the acidity of the honey. Finally, reduce the cooking temperature by 25 degrees. Be sure to monitor the scones closely, as honey tends to cause baked goods to brown sooner.
Using olive oil to grease your baking sheet is a healthy alternative to butter or cooking spray.
Pumpkin-Raisin Scones
3 cups whole-wheat pastry flour (can substitute with spelt or gluten-free flour)
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
3/4 cup sugar (or 1/2 cup (unpasturized) honey)
1 tbsp ground flaxseed (optional)
1 ~15oz can solid-pack pumpkin
1 ripe mashed banana
1 cup soy / rice / almond milk or water
1 cup unsweetened raisins
Mix dry ingredients in a bowl. Mix in wet ingredients until combined.
Spoon onto greased baking sheet.
Bake 15 minutes @ 350 °F or until toothpick comes out clean.
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