Grain Free Pumpkin Scones
I promise this will be the ONLY pumpkin recipe you will get from me this crazy pumpkin season. I am not sure I can keep that promise, but I will say this might be the only pumpkin recipe you need this fall pumpkin mania season. Three cheers for Grain Free Pumpkin Scones!
I love making real food treats. These babies are full of fiber, beta-carotene, healthy fats and detoxifying spices. They are also grain free and can be Vegan if you make one simple change to a flax egg in the recipe. Oh, pumpkin yea!
They are not too sweet so can make a great grab and go breakfast. I like them with a spot of tea myself, and I like to savor them on a chilly fall afternoon with a good book and fire in the fireplace. They are not all guilt free so don’t eat the whole plate, although you will want to! SHARE will ya?
Want to make your own pumpkin puree? Check out how to here! G2K PUMPKIN PUREE Recipe
Really can you ever have too many pumpkin recipes? I think not! I love scones because they are not too sweet and they CAN be a good source of fiber when you have real food ingredients like pumpkin! These are a fall treat not to be missed.
- 1/2 cup coconut flakes
- 1/2 cup walnuts or pecans, chopped
- 2 cups find ground almond flour
- 1/3 cup arrowroot starch
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1 tsp non aluminum baking powder
- 3 tbs maple syrup
- 1 pasture raised egg can substitute 1 flax or chia egg for a vegan option
- 1/2 cup organic pumpkin puree
- 1/4 cup melted coconut oil
Preheat oven to 350°. Line baking sheet with parchment paper.
Spread coconut flakes and walnuts (or pecans) on the baking sheet and bake for 7-10 minutes until coconut flakes are goldenly toasted.
In a large mixing bowl add all dry ingredients, almond flour, arrowroot starch, salt, cinnamon, nutmeg, cloves and baking powder. Mix well.
Add all wet ingredients, maple syrup, egg, pumpkin puree and coconut oil. Mix until well combine. The dough will be sticky and thick.
Add toasted nuts and coconut to the dough.
On the parchment lined baking sheet, pour all the dough. Wet your hands lightly and form dough into a round even flat circle about 1 inch thick.
Divide the dough with a dull knife or bench scraper into 6 pie shapes pieces. Then sperate them gently. Make them as far away from one another as you can so they bake evenly.
Bake for 20-25 minutes until they have brown bottoms and crisp edges. They should pass the toothpick test.
Cool, 10 - 15 minutes before serving.