Cinnamon Ginger Scones (gluten free)

scones

Scones! I used to make them every day as part of my job as a pastry chef, but it’s now been ages since I whipped up a batch. Probably because I’m not a huge sweets person. However, a scone-loving friend of mine recently had a birthday, so I decided to make a quick batch. After all, it’s always relaxing to spend time in the kitchen working with you hands (and to make treats for others!).

As always, my objective is to make healthy (or at least healthier) AND tasty baked goods. My old scone recipe wouldn’t do, so I went in search of new ideas.

The recipe I ended up using is based off of this one, with several modifications based on my preferences plus what I had on hand.

Ginger and cinnamon is a classic combination, anytime of year. These scones turned out buttery and delicious, with just a hint of sweetness. This is how a scone ought to be in my opinion 🙂

They were just a bit crumbly and could’ve used a little more of a ‘binder’ like arrowroot. Preparing them in a food processor makes them super quick to whip up, even on a busy weekday morning. Plus, the ginger and cinnamon are anti-inflammatory-bonus!

Cinnamon Ginger Scones

Yield 8 scones

Prep Time 10 minutes

Cook Time 12 minutes

Ingredients

  • 1 cup oat flour
  • 1/4 cup potato starch (could also use arrowroot powder or tapioca starch)
  • 1 teaspoon cinnamon, plus more for sprinkling on top
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ounce fresh ginger root, peeled, chopped into chunks
  • 8 tablespoons grass-fed cold butter
  • 2 large eggs
  • 2 tablespoons molasses
  • turbinado sugar for sprinkling on top, optional

Instructions

  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.  
  2. Combine the oat flour, potato starch, cinnamon, baking soda, salt, and ginger in the food processor. Turn it on and process for about 30 seconds, until the ginger is minced and incorporated into the mixture.
  3. Add the butter and pulse for 10-15 seconds, so the mixture is the texture of coarse crumbs.
  4. In a medium bowl, whisk the eggs and molasses. Add the contents of the food processor to the bowl and mix until just incorporated.
  5. To shape the scones: Flour your hands. Using a large cookie scoop or spoon, drop the dough into balls into the palm of your hand and gently press it into a flat ball.
  6. Sprinkle with turbinado sugar and/or cinnamon, if desired.
  7. Bake for 12-15 minutes, or until baked through and golden brown.
scones
scones

Simple, easy, delicious. Eat them plain or split in half and schmeared with a little almond butter. Enjoy!

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scones
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Skip the Sugar Crash Trail Smoothie

oregon desert trail resupply

“AG said you have a great trail smoothie recipe. Do you mind sharing it with me?” This was a text I recently received from a friend who’s prepping his resupply boxes for an Appalachian Trail thru-hike this year.

Of course I’ll share! AG was my ODT hiking partner and beneficiary of surplus smoothie packets from my resupply boxes. As I wrote up my recipe, I thought it’d be great to share with you as well. Anything that helps people feel great and get outside more, I’m all about!

Whether on trail or at home, I like to start my days with healthy fat and some protein. This gives me sustained energy rather than the spike and crash I get from high carb, high sugar meals first thing in the morning.

smoothie

Skip the Sugar Crash Trail Smoothie

1 serving greens powder (I use Terra Greens or Amazing Grass)

2 Tablespoons organic coconut milk powder (I like Terrasoul Superfoods)

1 serving (2 scoops) collagen peptides (I like Vital Proteins or Primal Kitchen)

1 Tablespoon chia seeds

1 teaspoon cordyceps mushroom powder

1 teaspoon ground cinnamon powder

1 teaspoon ground ginger powder

Pinch of sea salt

Nutrition: 220 Calories, 11.3 g fat, 10 g carb, 22 g protein

Of course, you can use different spices, add more or less of the ingredients, etc. But no matter what changes I make, I always follow the template of liquid base + healthy fat + protein (I aim for 20+ grams) + greens + spices.

What’s the Benefit?

The greens provide micronutrients. There’s fat from the coconut milk powder and protein from the collagen to keep energy levels steady. The collagen is also great for joint health, which is particularly helpful on trail. The chia seeds are an additional source of healthy fat. The cordyceps mushroom are for immunity and enhanced endurance benefits. The spices are anti-inflammatory and make it all more tasty.

For long trails, I make individual packets ahead of time and drop them into resupply boxes. It’s a bit of effort to order the ingredients and assemble, but I find it’s a great way to start my day with a lot of nutrition right up front.

Each night before bed, I dump the smoothie packet into my clean soaking jar, add water, and allow it to soak overnight. When I wake up, I like to get going, so I pack up and hit the trail right away. I can sip my smoothie immediately or whenever hunger strikes.

I love to see people getting out and eating to fuel their bodies well. Give this a try and tag me on Instagram (@katiegerber) out on your adventure!

Want to dial in your diet so you can have more energy on your next adventure? Click here for a free 12-page guide where you’ll get a 28 day plan and learn the top 8 inflammatory foods that could be holding you back from feeling your best.

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