Zucchini Pumpkin Spice Scones | Oil-Free Gluten-Free Vegan
  • 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
  1. Mix the dry ingredients together.
  2. Add in the wet ingredients, except zucchini, and stir to combine.
  3. Fold the shredded zucchini into the batter.
  4. 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.
  5. Sprinkle a little coconut sugar on top.
  6. Bake on 375F for 40 minutes. Let cool completely or they'll be too moist in the middle.
  7. 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/