Pumpkin, Pumpkin, Pumpkin. I'm obsessed with pumpkin everything right now.
I put it in my chia pudding, my waffles, my chocolate loaf, my kids muffins............and I'm currently churning a sugar-free, vegan, chocolate pumpkin ice cream in my Cuisinart. Yum.
So I adapted my delicious scone recipe to make it worthy for a cool and brisk fall morning. With a nice cup of hot herbal tea (no coffee here please).
These are low carb, anti-candida diet friendly and totally portable.
I make a double batch and freeze them. And then grab them and go. And I must say they don't taste so bad warmed up and served with a dallop of butter or coconut oil.
Full of clean ingredients, low carb and anti-candida diet friendly. What's not to love!
Pumpkin Pie Spiced Scones - ACD, Paleo and Low Carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake bread breakfast candida-diet friendly gluten-free low-carb paleo wheat belly sugar-free almond flour canned coconut milk coconut flour pumpkin
Ingredients (8 scones)
- 2 free run eggs
- 1 tsp pure vanilla extract
- 1 tsp pure maple extract
- 1/2 full fat canned coconut milk
- 2 Tbsp coconut oil, melted
- 1/4 cup pure pumpkin puree
- 1/4 cup blanched almond flour
- 1/4 cup ground golden flax (I do mine in the coffee grinder)
- 1/4 cup organic coconut flour
- 1 Tbsp Truvia (or sweetener of choice)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- pinch of fine sea salt
Preheat oven to 350 degrees.
Beat eggs and then add remaining wet ingredients to egg mixture. Beat until full combined.
Combine dry ingredients in a separate mixing bowl.
Add dry ingredients to wet ingredients. Beat together until fully combined.
Drop spoonfuls of batter onto a parchment lined cookie sheet.
Bake for 20 minutes.
Serve warm with coconut oil or butter. Sprinkle with cinnamon. Or freeze and eat another day.
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