Pumpkin Scones and Upcoming Events
The winner of my last drawing loved all things pumpkin and this is the first pumpkin creation I’ve come up with. Below is a delicious pumpkin scone recipe I’d love to share with all of you that is gluten, grain, dairy, and refined sugar free. I joked with Kim from Cook it Allergy Free earlier on Facebook that maybe I should call these “freedom scones”? But, since it’s not close to Fourth of July and I’m always looking for another excuse to cook with pumpkin, I kept it in the title. Before the recipe, here is the latest news and events for The Grecian Garden.
1. Get Cultured!
My next Get Cultured! class is October 22 at 3 pm. Come and bring a friend!
Learn the secret to making delicious and beneficial cultured vegetables. Cultured vegetables such as traditionally prepared sauerkraut, cultured beets, and even cultured berries have a distinctive tart flavor due to the good bacteria they provide. They are raw, vinegar free, easy and cheap to prepare, and completely unlike the sad modern versions of these foods you find in stores.
Who should be eating cultured vegetables?
Why are they so important during pregnancy?
Which health concerns can be alleviated by eating cultured vegetables?
Master the answers to these questions and receive a packet of my very own recipes along with ideas for the leftover culturing liquid!
The cost is $15 (cash or check), but if you bring a friend it’s only $12!!
RSVP on facebook or by calling 850-934-4479 . Upon RSVPing you will receive the address and further details.
2. Do you read the Navarre Press?
If you don’t, pick up a copy (or click the link) this Thursday, October 13th and check out their healthy living section. The Grecian Garden is their healthy living spotlight this week! You can read about my story from sickness to health and how The Grecian Garden began. Also in the article is some very exciting news for The Grecian Garden–yes I will keep you in anticipation until then.
3. Pumpkin Scones
Do they even need an intro? They taste like all the hard work and effort to make a real pumpkin pie, only they come together in half the time and are actually healthy. I had some leftover pumpkin from some pumpkin spice cupcakes I made and I had been thinking about what to do with it besides just eating it out of the fridge. The words “pumpkin” and “scone” came to mind. It was one of those recipe ideas that randomly flew into my head (do you get those?) and I knew I had to act on it. It worked the first time, unlike the grain free pancake recipe I’m still working on. Here they are, make them today and have them with your coffee or tea in the morning.
Free from gluten, grains, dairy, and refined sugar.
Yield: 15-18 depending on size
The pumpkin pie flavor of these scones enhances over night, so I recommend making them the day before you plan on serving them. That might not be possible for some, but I just had to throw it out there. These are delicately sweetened making them perfect for breakfast or a snack, but they would be great out of this world with apple or pear butter smoothed on the top. Just saying.
2 1/2 cups almond flour
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
3/4 cup cooked pumpkin ( I prefer to roast mine myself, but you can substitute organic canned pumpkin)
1/4 cup honey
1/4 cup coconut oil ( I’m sure grapeseed oil or even a light olive oil would work)
1 T vanilla extract
Whole walnuts and pecans, optional
1. Preheat your oven to 350 and grease a large cookie sheet.
2. Combine dry ingredients in a large mixing bowl and whisk well.
3. Add all remaining liquid ingredients to your blender and blend on high until smooth.
4. Pour the wet ingredients over the dry and stir well. (taste the batter, it’s amazing)
5. Using an 1/8 of a cup (the amount of 2 Tablespoons), scoop the batter onto the cookie sheet into mounds. Press into each mound a walnut or pecan, or leave plain.
6. Bake for 15 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
7. Allow the scones to cool on the cookie sheet for 30 minutes before removing from the pan.
Happy fall baking!
P.S.- Don’t forget to “like us” on facebook.