It’s the last day of October, and therefore, the last day of pumpkin month! I decided to end this month with a challenge…a gluten free, dairy free challenge. Our dear friend Rod loves good food but can’t eat anything containing gluten OR dairy-if you think about your daily food intake, those restrictions might erase a lot of what you enjoy eating…Rod very generously offered to let me use his kitchen to try out new pumpkin recipes, so decided to dedicate one of the recipes to him. I knew I wanted to come up with a healthy pumpkin scone- so I decided to buy some buckwheat flour and pull out the coconut oil and make a gluten and dairy free version…that actually tastes good!
I think I came up with something pretty yummy. It is very nutty and and definitely tastes like it is made from whole grains- but satisfying and perfectly fall flavored.
Gluten and Dairy Free Pumpkin Scones with Coconut Glaze
1 C oat flour *Some oats are processed in plants where gluten containing grains are made…if you want to know for SURE that your oats do not contain trace amounts of gluten, you need to buy gluten free certified oats)*
1 C buckwheat flour
1 T baking powder
1 t cinnamon
1/8 t ground ginger
1/4 t nutmeg
1/2 t sea salt
3 T coconut oil
1 C pumpkin puree
1/2 C unrefined brown sugar
1 egg (if you want these to be vegan, sub the egg for flax seed meal and water)
5 T almond milk
2 T pumpkin seeds *optional
Coconut Glaze
1 T coconut oil, melted in the microwave for 10 sec)
4 T powder sugar
Preheat the oven to 350 degrees. In a medium bowl, combine the oat flour, buckwheat flour, baking powder, cinnamon, ginger, nutmeg, salt and sugar. Now, using your fingers, crumble in the coconut oil (it is solid at room temp so it will act like shortening). Make sure there are no big chances of coconut oil left…you can use a fork to make sure it is well combined. In a separate bowl, combine the egg, pumpkin and almond milk. Pour this mixture into the flour mixture and combine until everything is moist. Be careful not to over mix!
Now, grease a cookie sheet with coconut oil and mold the scone mixture into a circle shape in the middle of the sheet. Bake for 30 minutes, or until a toothpick comes out clean. **You can garnish with pumpkin seeds about 15 minutes into baking if you like them).
Allow the scones to cool completely. While the scones are cooling, make the glaze. Combine the melted coconut oil and the powder sugar. Drizzle the glaze over the scones and then cut the scone into 8 pieces (pie shaped)!
