Pumpkin Maple Walnut Scones

Vegan Pumpkin Maple Walnut Scones and a cookbook review

Dry Ingredients
1 1/2 cups (198 g) whole wheat pastry
flour (**use a gluten-free baking mix)
3/4 cup (72 g) rolled oats
1/4 cup (60 g) coconut sugar or brown sugar
1 tablespoon (15 g) baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

Wet Ingredients:
1/2 cup (123 g) pumpkin puree
2 tablespoons (14 g) ground flax-seed
mixed with 4 tablespoons (60 ml) warm water
1/4 cup (60 ml) nondairy milk
1/4 cup (60 ml) maple syrup
1 teaspoon maple extract
1/2 cup (55 g) chopped walnuts

View the full recipe at Healthy Seasonal Recipes →