Friday, October 4, 2013

Spiced Pumpkin Pie Scones - ACD, Paleo and Low Carb

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

by MamaChanty
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)
    Wet Ingredients
    • 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
    Dry Ingredients
    • 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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