These are the currant scones from Danielle Walker’s Against All Grain, but made without sugar.
I’ve been using this NuNaurals simple syrup in recipes that call for honey or maple syrup ever since I got it a while back – the directions on the back tell you how it substitutes for other regular sweeteners. So far it has been pretty easy to adjust for and I haven’t been able to tell any different in the outcome. Flavor and texture wise, it’s a solid low carb/sugar free swap.
NuNaturals is so on trend with their product line. They are always putting out new things that make me think “of course! this is so perfect for what I want to bake with!” <–which is pretty much the best thing you can say about a company right? I am not being paid to say that, btw. I would LOVE to be on that payroll.
So I thought I had currants in the pantry when I went to make this. And technically I did. But they were no good. They were all white. Mold? Not sure. I threw them out and chopped date to use instead. Happy mistake!
Because dates and coconut? Mouth-gasm.
Add cashew butter and you have full on nirvana.
Find this cookbook and make it.
these look great! I have been trying to find a way to use my Nunaturals simple syrup. I do have one question though, when you use the syrup do you find that you need to compensate with more liquid for the lessened amount of sweetener (like 1 T NuNaturals vs 1/4 cup honey) ?
Not usually! Sometimes I do but it’s never a very significant amount. If I do I either add a touch more liquid (water or almond milk) to fix the consistency discrepancy.
Hey Elise, the white stuff that typically appears on dried fruit is from sugars coming to the surface and crystalizing. You can still consume them as is or just soak them in a tiny bit of water to break them apart.
question – do you have a banana bake recipe on your blog somewhere that is grain free? I’m struggling with breakfast in the morning because i’ve been doing smoothies and they just don’t provide enough sustenance for me (and i prefer to chew), and can’t do dairy either so yogurt bowls are out. I’ve been eating eggs and avo for a while but I am officially grossed out with that combo now from overdoing it. You’re my go to resource now!
good to know! I kinda remember something about that from a post I read a million years ago using rainins as a source for a sourdough starter…?
Here’s my banana bake recipe: http://www.hungryhungryhippie.com/banana-bake/