Ingredients
185 g Gluten Free Mix
40 g Organic Corn Starch
1 tablespoon Coconut Sugar
2 tablespoons fine Coconut Flakes
1/4 teaspoon Vanilla Extract
1/8 teaspoon Cardamom
1/4 teaspoon Pumpkin Spice
3 tablespoons canned Pumpkin Puree
2 tablespoons Grape Seed Oil
1 tablespoon Almond Butter
1 Egg or Egg Replacer
85 g Coconut Milk
1 tablespoon Apple Juice
1 1/4 teaspoon Baking Powder
1 tablespoon Coconut Flakes
1 teaspoon Carob Powder
2 tablespoons Carob Nutella
Preparation
Preheat the oven to 350 F.
Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.
Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.
Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don’t stick together while baking.
Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.
When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they’re ready to be served!
And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe is super quick and it will your pastry an even better texture!!
