Vegan Pumpkin Scones
After a few recent visits to local coffee houses, I found the scones and pastries behind the glass calling to me. I resisted, however, I immediately took my cravings to my kitchen in the pursuit of a clean-eats pumpkin scone. Not only did I want it gluten free and vegan, but I also wanted to use readily available products and uncomplicated prep. After meeting these conditions, tinkering in the kitchen, and testing a batch, I now have to honestly say… my scone cravings have been superbly satisfied. So, for all my gluten free, vegan peep coffee house patrons… this one is for you!
For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com
Serving Size: 1/10th recipe Calories: 275.25 Fat: 15.05g Carbs: 21.45g Protein: 7.24g Fiber: 8g Nutrition facts are approximate and calculated without glaze.
1 cup almonds (alternatively almond flour)
1 cup gluten free oats (alternatively oat flour)
2/3 cup coconut flour
1 scoop Nuzest Smooth Vanilla Clean Lean Protein
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 cup pumpkin
1 teaspoon uncultured blackstrap molasses
2 tablespoons coconut nectar
1/4 cup almond milk
2 tablespoons melted coconut oil
1/2 cup cacao nibs
Cinnamon Glaze (optional)
1 cup pitted dates
1 teaspoon alcohol free vanilla
1 teaspoon pumpkin pie spice
1 scoop Smooth Vanilla Clean Lean Protein
2 teaspoons coconut oil
1/2 teaspoon cinnamon
1. Preheat oven to 350 degrees.
2. Place almond and oats in a dry blade container for a high powered blender. Blend together until a flour consistency is achieved (*alternatively, use almond and oat flour).
3. Add flour to a food processor with remaining ingredients, minus nibs. Process until well combined. Add nibs. Pulse until well incorporated.
4. Place batter on a parchment lined baking sheet. Cover with another piece of parchment and using a rolling pin, flatten dough into the shape of a circle about 3/4” thick.
5. Bake for 15 minutes. Remove from oven and cut into even slices. Return to oven for 10 minutes longer. Remove from oven again and separate slices. Bake another 7 minutes. Remove from oven and let cool.
6. Top with glaze (below) and chopped nuts. Store leftovers in refrigerator for up to three days.
Cinnamon Glaze Method (optional)
1. Place dates in a high powered blender and cover with 1 cup hot water for 20 minutes. After soaking, do not drain.
2. Add vanilla, pumpkin pie spice, 1 scoop protein, coconut oil and cinnamon.
3. Blend until smooth and well combined. Once cooled, add glaze to a ziplock bag and cut off bottom corner to pipe glaze on the scones.
4. Store leftovers in the refrigerator for up to three days.