Zucchini Pumpkin Spice Scones | Oil-Free Gluten-Free Vegan
Author: Cultivator Kitchen
- 1 cup gluten-free oat flour (see notes)
- 1 cup almond flour
- ⅓ cup tapioca flour
- 3 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 tablespoons maple syrup
- 1 cup shredded zucchini
- Coconut sugar, for topping
- Mix the dry ingredients together.
- Add in the wet ingredients, except zucchini, and stir to combine.
- Fold the shredded zucchini into the batter.
- Drop your scones onto a baking tray with silicone mat, making little mounds. Since these are gluten-free they will not rise much, so don't flatten.
- Sprinkle a little coconut sugar on top.
- Bake on 375F for 40 minutes. Let cool completely or they'll be too moist in the middle.
- Serve an enjoy!
I use gluten-free oats and blend them quickly in my Vitamix to make oat flour.
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/zucchini-pumpkin-spice-scones/
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