I have been making pumpkins scones for years and have used a recipe that I have played with, making them gluten free, with real pumpkins, etc. This morning I made them vegan to fit into our new all plant based eating.
Vegan Pumpkin Scones
1 cup Flax meal,
1 cup Almond Flour,
1 cup of Gluten Free flour mix,
1 cup of sprouted wheat flour,
1/2 c dark brown sugar
2 t real vanilla
1/2 t ginger
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c vegetable shortening
1 c dried chopped dates (optional)
1 c chopped pecans (optional)
1/2 c coconut milk
15 ounce can of organic pumpkin
Divide the dough into two balls. I use cornmeal to keep from sticking to counter as I knead into a flatten round. Use a sharp knife to cut dough into 8 triangles and bake at 350 for about 20-25 minutes until golden.
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