* I believe pumpkin should be eaten year round, whenever I feel like it, so pumpkin scones needed to happen. Not too sweet, yet soft and moist, feel free to add a bit more coconut sugar or maple syrup. Or mix up a bit of sweet maple cinnamon drizzle!
THIS RECIPE HAS NOT BEEN TESTED WITH OUR NEW, REFORMULATED BAKING MIX THAT CONTAINS PLANTAIN FLOUR. IT MAY NEED SLIGHTLY LESS LIQUID.
- 1 cup Truly AIP All Purpose Baking Mix
- 2 Tbsp. Palm shortening or coconut oil
- 2 Tbsp. pureed pumpkin
- 3 Tbsp. maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- Dash of cloves
- 2-3 Tbsp. water or coconut milk, as needed
- 1/4 cup chopped dates or raisins, optional
Preheat oven to 350 and line a baking sheet with parchment or a silicone liner. Mix everything in a bowl, adding water last, as needed, until you have a soft dough that does not quite stick to your hands, but is still manageable. Form a one inch high round and cut each into fourths. Separate slightly and bake for 16-20 minutes, or until lightly browned on top and bottom.
For maple cinnamon drizzle, try this (not quite exact) recipe:
- 1-2 Tbsp coconut butter melted
- 1 Tbsp maple syrup
- 1/4 tsp cinnamon, or to taste
- 1 Tbsp coconut milk
Mix ingredients together, adding a bit more of what seems necessary to make you happy!
Note: The coconut butter will seize up a bit when you add just the maple syrup, but the addition of the coconut milk will fix that in the end.
Comments (0)