I had about a cup of pumpkin puree left from my pumpkin loaf, so I though I would adapt a recipe to make a pumpkin scone. This turned out to be a great idea; the combination of pumpkin and the cultured coconut milk I use instead of yogurt gives it a delicious flavour. The scone is light and yet dense at the same time, crumbly as a scone should be, but not overly so. The recipe comes from a really good cookbook called Gems of Gluten-free Baking by Wendy Turnbull. A lot of her recipes are also egg-free, which is rare in GF baking. I highly recommend this book.
Brown rice flour for pan.
1 ½ cups brown rice flour
3 tablespoons granulated sugar
4 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon xanthan gum
3 tablespoons Earth Balance vegan margarine (not spreadable)
about 1/3 cup pumpkin puree, mixed with almond milk to make 2/3 cup liquid
1/3 cup So Delicious plain cultured coconut milk (my sub for yogurt)
½ cup currents
Preheat oven to 375°. Lightly grease a baking sheet. Sprinkle brown rice flour on it in a 6-inch circle and set aside.
In mixing bowl, blend all dry ingredients. Using pastry blender or fingers, cut vegan margarine into flour to resemble a coarse meal. Mix in currents.
Combine almond milk/pumpkin mixture with cultured coconut milk. Add to dry ingredients, folding and blending gently. It will seem very dry but continue just enough to moisten and until it pulls together into a soft ball in the bowl.
Turn dough out onto the prepared sheet and pat into a 6-inch flattened circle, about 1.5-inches thick.
Bake for 30-40 minutes, until baking thermometer inserted into the centre reads 200°. (The original recipe said to bake for 20 minutes but mine wasn't even close to done at that time). Turn onto rack to cool, then cut into six wedges. Serve same day.
Adapted from a recipe by Wendy Turnbull. Here is a link to her website. Under the recipes tab you will find the original scone recipe, which is not vegan.
Just in time for Canadian Thanksgiving, here is a yummy recipe for a vegan gluten-free pumpkin loaf. This was adapted from a recipe by the Gluten Free Goddess, Karina Allrich. I find many of her recipes have too much sugar for my taste, but this one is just too good to pass by. If you want a decadent guilt-free dessert, do this - place a thick slice in a non-stick pan, and heat until both sides are crispy-brown. Top with So Delicious Coconut Milk frozen dessert (my answer to ice cream) and enjoy.
Gluten-Free Pumpkin Loaf
1 cup lightly packed organic light brown sugar or coconut sugar
¼ cup maple syrup
¼ cup coconut oil, melted
2 "chia eggs" = 6 tbsp water and 2 tbsp ground chia seeds combined and let sit for 5 minutes (or 2 large eggs, beaten)
1 tbsp. pure vanilla extract
1 cup pumpkin puree (canned or fresh)
½ cup buckwheat flour
½ cup bajra or millet flour
¼ cup sorghum flour
½ cup tapioca starch
2 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
1 tsp. xanthan gum
1 tsp. ground cinnamon
½ tsp. nutmeg
½ cup coarsely chopped toasted pecans
½ cup golden raisins
Prepare a large loaf pan by greasing the bottom only with Earth Balance shortening and dust with a teaspoon of flour. Shake out excess flour.
Mix together sugar, maple syrup, oil, vanilla and pumpkin and set aside.
Mix all dry ingredients in a large bowl. Whisk egg replacer into water and mix into liquid mixture. Gently fold wet mixture into dry ingredients, until just evenly distributed. Adjust consistency if needed by adding more pumpkin puree or more flour. Mixture should be thick, not runny and evenly moist. Stir in pecans and raisins.
Turn into prepared loaf pan and set sit on counter while your oven heats to 350°.
Bake for 70 minutes or until a baking thermometer reads 200 ° degrees in the center of the loaf.
Let sit in the pan to cool for 10 minutes, and then run a knife around the sides of the pan, turning the loaf out onto a rack to finish cooling.