Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones !!
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • 1 1/4 cups pureed cooked pumpkin — at room temperature (if using homemade, make sure it is strained well)
  • 1/2 cup coconut oil
  • 1/4 cup coconut butter (manna)
  • 3/4 cup maple syrup (or another liquid sweetener) — at room temperature
  • 1/4 cup hot water
  • 1 tbsp pure vanilla extract
  • dash of salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp allspice (omit for AIP)
  • 1/8 tsp nutmeg (omit for AIP)
  • 1 1/2 cups coconut flour
  • 1 cup tapioca starch
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  • Glaze Ingredients
  • 1 cup cashews, pre-soaked and strained (I was in a rush, so just soaked mine in boiling water for 15 mins. For AIP version, use 1 cup warmed coconut manna instead)
  • 1/3 cup maple syrup (or another liquid sweetener)
  • 2 tbsp coconut oil
  • 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
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  • Pumpkin Spice Drizzle
  • a third of the glaze mixture above (see directions in step 7)
  • 2 tbsp pureed cooked pumpkin
  • 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk. Use coconut milk for AIP)
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg (omit for AIP)
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  • Directions

Instructions

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