Gluten-Free Vegan Pumpkin Scones
Ingredients
Pumpkin Scones
-
2
cups
gluten-free oat flour
-
1
cup
coconut sugar
-
½
cup
coconut oil, chilled
-
½
cup
pumpkin puree
-
2
teaspoons
cinnamon
-
1
teaspoon
ginger
-
½
teaspoon
cloves
-
½
teaspoon
salt
-
1
teaspoon
baking soda
-
1
tablespoon
apple cider vinegar
Creamy Maple Glaze
-
2
tablespoons
raw cashew butter
-
1
tablespoon
arrowroot starch
-
1
tablespoon
maple syrup
-
2 to 3
teaspoons
water
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a food processor, combine the oat flour, coconut sugar, and coconut oil until crumbly.
- Add the pumpkin, cinnamon, ginger, cloves, salt, and baking soda, and process until a thick dough forms.
- Incorporate the apple cider vinegar and process again.
- Scoop the dough using a heaping ¼ cup and drop onto the baking sheet to form 8 to 9 mounds.
- Bake for about 20 minutes until the centers are firm.
- Allow the scones to cool before preparing the glaze.
- For the glaze, mix cashew butter, arrowroot, maple syrup, and 2 teaspoons of water, adding more water to reach desired consistency.
- Spoon the glaze over each scone and serve.
Nutrition Facts (estimated)
Servings
8
Calories
348
Total fat
17g
Total carbohydrates
49g
Total protein
5g
Sodium
303mg
Cholesterol
0mg
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