My first endeavor into a gluten free version of favorite breakfast fare. And I must be finally figuring this gluten free thing out, b/c a baked good turned out great the first time! Gluten free vegan pumpkin scone success!
I know first hand how frustrating gluten free baking can be when you alter a recipe at all for taste or allergy reasons.
The VAST majority of gluten free recipes and cookbooks out there are laden with dairy and eggs and rely heavily on those for texture and taste. So when you have to change things up, it can get a bit tricky. I have thrown more than a few finished batches of finished baked goods right in the trash.
I think that is one of the main reasons I started this blog. I KNOW what it feels like! Cutting out food groups is challenging, and gets exponentially so the more things you have to pull out. This is a way to hopefully help at least a few people who want to throw in the towel and just eat what’s easy: it may take some practice, but with some good recipes, you’ll be on your way and feel so much better when you get it all figured out.
You are not alone! I know I would certainly be an ear for you if you ever get frustrated…comment away!
No one will miss the gluten,dairy, or eggs in these pumpkin scones, and vegetables hiding in them too…perfect!
Here’s to good food, a good pumpkin scone, and a good cup of coffee on a blustery morning my friends!
These and other scones are great way to get whole grains, vegetables, and fruit servings into your kids lunchbox. They are simple to pack and kid pleasing. I like to make extra and wrap them individually in the freezer for a quick grab and pack lunch box filler, and my daughter likes picking her favorite to go in! The frosting is not necessary, but increases the novelty and makes the kiddos excited for their lunchbox!
- 1½ cup Gluten Free Oat Flour (best deal on Amazon subscribe and save!)
- 1 cup tapioca flour
- ½ cup sorghum flour (or millet, or more oat flour)
- 1 teaspoon guar gum
- (Or replace above ingredients with about 2¾ cup whole wheat pastry flour)
- 1 tablespoon grain-free baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup palm sugar, or brown sugar
- ½ cup coconut oil or Spectrum Shortening
- ½ cup pumpkin puree, canned or fresh (I made these with my own puree from my garden, please refer to this post for how to bake your own squash or pumpkin)
- 1/ 2 cup carrot applesauce (this is just the Tree Top Organic Applesauce (Costco) mixed with some baby food carrots for added nutrients. You could just use regular applesauce if you like, but I try to get as many vegetables in the food as possible with my veggie averse middle child!)
- ½ cup dried cranberries, or chopped fresh
- Maple Frosting:
- ½ cup corn-free powdered sugar or powdered palm sugar
- 1 tablespoon melted Earth Balance or allowed butter
- Apx 2 tablespoons maple syrup, to desired consistency
- Preheat oven to 375 degrees.
- Whisk the dry ingredients together.
- Using a pastry cutter, cut in the shortening until it resembles a sandy texture.
- Mix in the wet ingredients. The dough should be a familiar scone consistency, and takes a minute to come together as it is stiff.
- Pat dough into two 6-8" discs.
- Cut the discs into 6 wedges each, place the pieces on a Silpat lined cookie sheet (if you don't have one of these babies...get one! A bakers dream, and no clean up!). A greased cookie sheet works too!
- Bake for 20-23 minutes until golden and cooked through.
- Mix your frosting together and drizzle frosting over the tops.
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