|Gluten Free Pumpkin Drop Scones|
|photo by recipe author|
Preparation Time: 10 minutes
- 3/4 cup fresh pumpkin puree
- 3 eggs
- 1/3 cup sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup almond flour*
- 1/2 cup coconut flour (sifted)
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 2-3 teaspoons cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1/4-1/2 teaspoon ground ginger
- pinch of sea salt
Preheat your oven to 350 ºF. Line your baking sheet with parchment paper.
Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.
In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.
Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.
Bake at 350 for 15-18 minutes, until firm to the touch.
Remove from oven and let cool a little before topping with your glaze of choice.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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