Baked Goods Cassava Flour Coconut Milk

Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scones
These Gluten Free Pumpkin Spice Scones come to life with Native Forest Organic Simple Coconut Milk by @moriah.brooke⁠⠀
 They’re moist and flakey and are the perfect fall treat.
Made with Native Forest Organic Simple Coconut Milk for a dairy-free recipe!
Plus they’re gluten, dairy, and nut-free!
Grab in the for the perfect fall recipe below!
  • 1/4 cup Native Forest Organic Simple Coconut Milk⁠
  • 1 tsp apple cider vinegar⁠
  • 1 cup + 1 tbsp cassava flour⁠
  • 3/4 cup tapioca starch⁠
  • 2 tbsp coconut flour⁠
  • 1/2 cup coconut sugar⁠
  • 1/2 tsp baking soda⁠
  • 1/2 tsp cream of tartar⁠
  • 1/2 cup coconut oil⁠
  • 1 egg (or vegan substitute)⁠
  • 1/4 cup canned pumpkin⁠
  • 1 tsp vanilla⁠
  • 1 tsp cinnamon⁠
  • Coconut butter for drizzling⁠
  • Chopped Pecans for topping⁠⠀
  1. Pour apple cider vinegar into coconut milk and set aside.⁠
  2. Sift together cassava flour, tapioca starch, coconut flour, cream of tartar, and baking soda in a large bowl. Stir in coconut sugar.⁠
  3. Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly.⁠
  4. Stir in egg, pumpkin, vanilla, and cinnamon until well combined, then stir in the coconut milk.⁠
  5. Place batter in the fridge to chill for 15-20 minutes. Meanwhile, preheat oven to 350 F and line a baking sheet with parchment paper.⁠
  6. Scoop the chilled batter onto the center of the baking sheet and form a large dome (You want to make these pretty tall, so really dome the batter)
  7. Using a rubber spatula or sharp knife, “wiggle” the batter apart into 6 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed.⁠
  8. Bake 22-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.⁠
  9. Wait 5 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and chopped pecans and enjoy⁠!

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