Fastest, Easiest, Yummiest Plant-Based, No-Oil Sugar-Free Pumpkin Scones
We love baked goods around here, yet after discovering Dr. Esselstyn and his research, we knew typical white flour, sugar, oil/butter and salt were no longer things we wanted to regularly consume.
Inspired by the drop-scone recipe in Robin Robertson’s 1000 Vegan Recipes cookbook, I heavily modified it and exchanged oil for applesauce, and added cinnamon and pumpkin. You can also omit the pumpkin and add a little bit more applesauce (not too much or it will be too wet.)
If you don’t add enough applesauce these can be dry- make sure the dough is a bit tacky to the touch when you drop spoonfuls onto the baking sheet. If you add too much applesauce, they’ll actually be delicious as the apple adds a bit more sweetness- however, you’ll want to bake them a little longer to ensure they’re not soft inside.
Ingredients
- 3 cup old-fashioned oats (not instant)
- 1 cup pumpkin puree
- 1 cup unsweetened applesauce
- 1 tsp cinnamon
- 1/2 cup raisins (or blueberries)
Instructions
- Preheat oven to 425°
- Blend oats in Vitamix or regular blender until it becomes flour-like. The finer the texture, the yummier the recipe.
- Pour into large bowl and whisk in cinnamon. Add pumpkin puree and applesauce, adding more applesauce if too dry.
- Drop onto silipat- or parchment-lined baking sheet in 2-2.5″ scones. They will have a rustic, drop-scone look.
- Bake at 425° for 12 minutes or until just barely golden brown on the edges. Keeps well for a day or two. Makes 10-12 scones.
Nutrition
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