Gluten Free Raspberry Galette For One

Gluten Free Raspberry Galette For One

Sometimes you need something sweet, just for you…to share with no one else.

Did I mention it was also dairy free and vegan? That’s right so this is a rather all-inclusive pastry calling your name!

Gluten Free Raspberry Galette For One

What You Need To Make The Gluten Free Raspberry Galette

  • Vegan butter
  • All purpose gluten free flour (I used the King Arthur brand)
  • Almond flour
  • Egg (sub coconut cream for vegan)
  • Turbinado sugar
  • Cane sugar
  • Your favorite berries
  • Lemon juice
  • Corn starch
  • Vanilla extract
Gluten Free Raspberry Galette For One

How To Make The Ideal Gluten Free Galette Crust

The key to making this dough is and getting a similar result to mine is using King Arthur’s all purpose flour (the same brand I used) as not all gluten free flours are created equally.

Gluten Free Raspberry Galette For One

When it comes to forming the crust and rolling it out remember it doesn’t have to be perfect. Start by forming a dough ball in your hands and sprinkling flour on a pastry matt (or other flat surface) and a bit on the the rolling pin. Then, roll out the dough ball into a circle by using your rolling pin as a guide to create an even circle that has the same thickness throughout. Remember, it doesn’t have to be perfect. I recommend aiming for a 1/4 inch thickness (or slightly above that). The diameter should be 7-8 inches.

Once the dough is rolled into a circle, wrap it with plastic wrap and store in the fridge for at least 45 minutes.

It may seem like it’s never ending but it well worth it as the pastry dough will yield a better texture.

Creating The Filling and Folds

When it comes to the berries all your going to do is combine all the filling ingredients together in a small bowl and transfer them on top of the pastry crust, leaving a 1 1/2 -2 inch crust border, ensuring there is enough room for the folds.

For the folds, start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect. 

A Galette is simple, lets keep it that way! As much as we would like to have the perfect folds they don’t have to be perfect. The main reason we fold the dough is to keep the berry filling inside the pastry. So, as long as it keeps the berries from falling outside of the pastry the folds are doing their job. And even if they bleed over a little bit, it doesn’t affect the taste in the slightest so don’t sweat it!

Gluten Free Raspberry Galette For One

Before placing this Gluten Free Galette in the oven brush the outside with egg wash or coconut cream (if subbing for vegan) and sprinkle turbinado sugar on the top of the outer crust (the folds). This will add a great texture and make the edges nice and brown.

Gluten Free Raspberry Galette For One

Of course, no galette would be complete without ice cream! I recommend adding your favorite vanilla ice cream as it brings the berries and crust together perfectly.

Looking for more tasty recipes? Try my latest recipes!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten Free Raspberry Galette For One

  • Author: Aimee Wera
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 65 mintes
  • Yield: 1 Large Galette 1x
  • Category: Dessert
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

The simplest single serve sweet Gluten Free and Vegan Galette.


Scale

Ingredients

For the crust

  • 2 TBSPs cubed cold vegan butter
  • 1/4 cup all purpose gluten free flour (I used the King Arthur brand)
  • 1 TBSP almond
  • 1/2 Tbsp cane sugar
  • 1 TBSP cold water
  • 1 egg (for egg wash) (sub coconut cream for vegan)
  • 2 Tsp Turbinado sugar

Filling

  • 1/2 cup berries of choice
  • 3/4 tsp lemon juice
  • 1 tsp cane sugar
  • 1/2 tsp corn starch
  • dash of vanilla

Instructions

 

  1. Combine all of the ingredients, except for the cold water in a food processor and blend.
  2. Add the cold water to the food processor and stop once a dough forms. Once done, take out and form into a ball.
  3. Sprinkle flour on a pastry mat and a bit on the rolling pin and the top of the pastry dough. Roll out to 1/4 inch thickness and about a 7-8 inch diameter. We want to make sure there is 1 1/2-2 inches of dough left to create folds for the berries to be covered. If it breaks that is okay, simply piece it back together using the dough.
  4. Store in the fridge for at least 45 minutes.
  5. While the dough is setting in the fridge, let’s prepare the filling and start the oven!
  6. Set the oven to 400 degrees.
  7. Start by washing your favorite fresh berries and adding them into a small bowl.
  8. Add the remaining ingredients for the filling and combine thoroughly until no corn starch is visible on the berries. Feel free to add more or less sugar as you please based on the sweetness of your berries.  
  9. Once complete, set aside.
  10. Take the dough out of the fridge and add the filling into the center of the dough, leaving room for the dough to fold over the galette. You can leave as little or as much room as you would like based on your preference.
  11. When you are done adding the berries fold the dough over starting in the center of the dough and start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect. 
  12. When you are done folding the dough over crack an egg in a small bowl and mix with a fork. Brush the egg wash on the folds of the galette and sprinkle the turbinado sugar on top of it. This will add a great brown to the color and crunch to the texture as well as a hint of sweetness. 
  13. Bake for 25-27 minutes. 
  14. Let cool for 12-15 minutes and top with your favorite vanilla ice cream.

Notes

You may use oat flour in place of almond flour, but I only recommend this if you are allergic to nuts as you will have to alter the water content to slightly less than 1 TBSP. I recommend adding in the water slowly until the dough texture is achieved.

I used King Arthur’s all purpose flour. If you use a different brand I cannot guarantee the texture will be the same as all gluten free all purpose flours are created differently. In the past I have used Bob’s Red Mill 1:1 all purpose flour and yielded a similar result. 

Nutritional information is loosley calculated w/o ice cream 


Nutrition

  • Serving Size: 1 Large gallete
  • Calories: 478
  • Sugar: 23
  • Fat: 26
  • Carbohydrates: 55
  • Fiber: 7
  • Protein: 6

Keywords: galette, gluten free, vegan, dairy free, berry galette, gluten free galette, vegan galette, gluten free dessert

Healthy Dairy Free Protein Hot Chocolate

Healthy Dairy Free Protein Hot Chocolate

This delicious Healthy Protein Packed Hot Chocolate (or Hot Pro-Coa as I would call it) is made with minimal ingredients and is the perfect go-to drink in the morning, afternoon, or night!

Healthy Dairy Free Protein Hot Chocolate

What You Need To Make Hot Pro-Coa

  • Cocoa powder (or Cacao powder for vegan)
  • Vegan protein of choice (vanilla or chocolate) (I used Orgain Chocolate peanut butter)
  • Vanilla extract
  • Non-dairy milk of choice
  • Cane sugar
  • Cinnamon
  • Sea salt
Healthy Dairy Free Protein Hot Chocolate

The Key To Making The Perfect Healthy Dairy Free Protein Hot Chocolate

In order to create the perfect texture that results in no clumps in your hot chocolate I recommend adding all the ingredients in a blender bottle and giving it a good shake before pouring it into your favorite festive mug and heating it up in the microwave for 45 seconds to 1 minute.

By doing this you will break apart most of the clumps that could occur.

Another option for those who have rather clumpy protein powders or cocoa is to sift the cocoa and the protein powder.

Healthy Dairy Free Protein Hot Chocolate

The Perfect Topping

After you’ve heated up your hot chocolate in the microwave for 45 seconds to 1 minute I recommend pairing it with your favorite dairy free whipped cream and adding a dash of cinnamon on the top (for taste and esthetic of course)!

Healthy Dairy Free Protein Hot Chocolate

Now that your Healthy Protein Hot Cocoa is ready you can turn on your favorite holiday movie, slip into your comfiest jammies and enjoy!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Healthy Dairy Free Protein Hot Chocolate

  • Author: Aimee Wera
  • Prep Time: 2 minutes
  • Cook Time: 1 minute
  • Total Time: 3 minutes
  • Yield: 1 Hot Cocoa 1x
  • Category: Drink
  • Diet: Gluten Free

Description

The simplest and healthiest protein hot cocoa you’ll ever make! Guaranteed to get you in the holiday spirit! 


Scale

Ingredients

  • 1/2 Tbsp Cocoa or Cacao powder ( I recommend increasing this to 1 TBSP if you use vanilla protein powder)
  • 2 TBSP Vanilla or chocolate vegan protein powder (I used Orgain chocolate peanut butter)
  • 2 tsp. cane sugar
  • 1 cup non-dairy milk of choice
  • 1/4 tsp vanilla extract
  • dash of sea salt (very small amount)
  • dash of cinnamon 

Instructions

  1. Add all ingredients into a blender bottle and give it a good shake until there are no clumps and all ingredients are combined. If you have clumpy cocoa/cacao powder or protein powder I recommend sifting it prior to adding it to the blender bottle. If you are not a fan of hies of cinnamon in your hot chocolate omit the dash of cinnamon. If you use a vanilla protein powder I recommend using 1 Tbsp of cocoa/cacao powder.
  2. Pour the ingredients into your favorite festive mug and microwave for 45 seconds to 1 minute. This time may vary depending on your microwave and the size of your mug.
  3. Top with your favorite dairy free whipped cream and an additional decorative dash of cinnamon.

Notes

The protein powder you use may yield an alternate texture as all protein powders are not created equally. 


Nutrition

  • Serving Size: 1 Hot Cocoa W/o whipped cream
  • Sugar: 8
  • Fat: 4
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 9

Keywords: hot cocoa, dairy free hot cocoa, hot chocolate, protein hot cocoa, protein hot chocolate, vegan hot cocoa, healthy holiday drink

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Oat flour
  • Cane sugar
  • Sea salt
  • Baking Powder
  • Pumpkin pie spice
  • Cinnamon
  • Vegan butter
  • Pumpkin puree
  • Cane sugar
  • Vanilla
  • Non-dairy milk (or normal milk)

How To Make The Perfect Pumpkin Pancake:

The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.

To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.

From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.

These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

How Long can I Keep These?

These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.

Simple Gluten Free & Dairy Free Pumpkin Pancakes

Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Simple Gluten Free & Dairy Free Pumpkin Pancakes

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 78 pancakes 1x
  • Diet: Gluten Free

Description

The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!


Scale

Ingredients

Dry Ingredients

  • 4 TBSPs oat flour
  • 3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
  • 1 TBSP baking powder
  • 2 TBSP cane sugar
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 1 large room temperature brown egg
  • 2 TBSPs vegan butter
  • 1 cup non-dairy milk
  • 1 1/8 tsp vanilla extract

Instructions

  1. Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor. 
  2. Combine all wet ingredients except for the butter in a medium-sized bowl.
  3. Heat a skillet (of any size) over low to medium heat.
  4. Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
  5. Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff. 
  6. Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days. 

Notes

*All nutrition that has been calculated is an estimate. 


Nutrition

  • Serving Size: 1 pancake
  • Calories: 116
  • Sugar: 4
  • Fat: 4
  • Carbohydrates: 17
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin, pancakes, pumpkin pancakes, gluten free pancakes, gluten free, dairy free pancakes, dairy free, breakfast

Dairy Free Chocolate Peanut Butter Tofu Shake

Dairy Free Chocolate Peanut Butter Tofu Shake

No protein powder needed to make this delicious vegan and gluten free shake!

Dairy Free Chocolate Peanut Butter Tofu Shake

Whip This Tofu Shake Up In A Snap

For this recipe all you’ll do is throw the ingredients into a blender and let it blend for 30-45 seconds and BAM your Vegan Chocolate Peanut Butter Tofu Shake is ready!

Dairy Free Chocolate Peanut Butter Tofu Shake

Here’s What You’ll Need

  • Silken tofu
  • Honey
  • Peanut Butter
  • Vanilla
  • Cacoa powder
  • Sea salt
  • Dairy free chocolate chips
  • Frozen banana
  • Non-dairy milk
  • Optional: vegan whipped cream
Dairy Free Chocolate Peanut Butter Tofu Shake

The Key To The Perfect Thick Shake

When it comes to creating a thick shake you’ll want to reduce the liquid and increase the ice. So, feel free to reduce the liquid the recipe calls for by 2 TBSP and increase the ice by a few ice cubes (don’t get carried away here as you will have a very icy shake if you add too many ice cubes) if you would like a very thick shake. The recipe creates a shake of average thickness, so please tweak this to your liking.

If you prefer a thinner consistency, I recommend increasing the liquid but maintaining the ice that the recipe calls for as it will keep the shake cooler longer.

Dairy Free Chocolate Peanut Butter Tofu Shake
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Dairy Free Chocolate Peanut Butter Tofu Shake

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 1 Shake 1x
  • Category: Dessert, Snack
  • Method: No-bake
  • Cuisine: Dessert, Snack
  • Diet: Vegetarian

Scale

Ingredients

  • 1/3 frozen banana
  • 1/2 cup silken tofu
  • 2 TBSPs cacao powder
  • 1 TBSP honey (sub maple syrup to make vegan)
  • 5/8 cup non-dairy milk
  • 1/4 tsp vanilla extract
  • Dash of sea salt
  • 1/2 cup ice cubes
  • Optional: 1/2 TBSP Dairy free chocolate chips
  • Optional: Coconut reddi whip (dairy free)

Instructions

  1. Add all ingredients except fo the dairy free chocolate chips and coconut Reddi Whip into the bender and blend for 30-45 seconds. If you would prefer a very thick shake you may reduce the liquid by 2 TBSPs and add 1-2 more ice cubes.
  2. Pour into one large cup (or 2) and top with dairy free whipped cream.
  3. Cut the dairy free chocolate to a fine powder and sprinkle it over the whipped cream.

Notes

*Nutritional information has been roughly estimated and calculated without the optional toppings.


Nutrition

  • Serving Size: 1 shake
  • Calories: 353
  • Sugar: 25
  • Fat: 13
  • Carbohydrates: 41
  • Fiber: 6
  • Protein: 18

Keywords: shake, chocolate shake, tofu shake, chocolate peanut butter shake, vegan shake, dairy free shake, protein shake

6 Ingredient Gluten Free Granola Bars

6 Ingredient Gluten Free Granola Bars

Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!

6 Ingredient Gluten Free Granola Bars

It’s So Simple

It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey

Here’s What You Need To Make These Healthy Granola Bars

  • Gluten free oats
  • Honey
  • Peanut Butter
  • Vanilla
  • Cinnamon
  • Sea salt
  • Dairy free chocolate chips

You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.

6 Ingredient Gluten Free Granola Bars

Minimal Effort

The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.

After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.

6 Ingredient Gluten Free Granola Bars

Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.

I find using a glass makes evening the mixture much easier than a spatula or your hands.

6 Ingredient Gluten Free Granola Bars

After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.

After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.

Have an itch to keep baking? Give my latest recipes a try!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

6 Ingredient Gluten Free Granola Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 bars 1x
  • Category: Snack
  • Method: No-bake
  • Diet: Gluten Free

Description

Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!


Scale

Ingredients

  • 2 1/2 cups of oats
  • 3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 6 TBSP peanut butter
  • 1/3 cup + 1 TBSP honey

Instructions

  1. Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
  2. Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended. 
  3. Add the peanut butter honey mixture to the bowl with the other ingredients and combine. 
  4. Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
  5. Store in the freezer for 30-45 minutes.
  6. Take out and let it sit for 5 minutes then cut into 10 equal bars.
  7. store in the fridge for 5-7 days.


Nutrition

  • Serving Size: 1 bar
  • Calories: 221
  • Sugar: 15
  • Fat: 9
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 5

Keywords: granola, granola bars, gluten free bars, gluten free, dairy free, no bake, honey, chewy bars

Gluten Free Iced Pumpkin Scones

Gluten Free Iced Pumpkin Scones

With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!

Gluten Free Iced Pumpkin Scones

Here’s What You’ll Need To Make These Pumpkin Scones:

  • All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
  • Brown sugar
  • Pumpkin puree
  • Pumpkin pie spice
  • Vegan butter
  • Vanilla
  • Cinnamon
  • Non-dairy milk (or normal milk)
  • Powdered sugar (for the glaze)
Gluten Free Iced Pumpkin Scones

How To Make The Scones:

The scones are S I M P L E to make so lets get started!

1. You’ll start by mixing all of the dry ingredients together in one large bowl.

2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.

3. Add all the wet ingredients together in a medium-sized bowl.

4. Then, add the wet to the dry.

5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.

6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!

7. Bake the scones for 18-20 minutes.

Gluten Free Iced Pumpkin Scones

How To Make The Icing

While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!

For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.

All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.

Gluten Free Iced Pumpkin Scones

What The Dough Should Look Like

The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.

Gluten Free Iced Pumpkin Scones

I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.

For The Icing

This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.

The less milk you add the thicker the icing will be.

Gluten Free Iced Pumpkin Scones

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Gluten Free Iced Pumpkin Scones

  • Author: Aimee Wera
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 8 scones with icing 1x
  • Category: Breakfast, Snack
  • Method: Bake

Description

Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor! 


Scale

Ingredients

For The Scones

  • 2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
  • 1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
  • 1/2 cup pumpkin puree
  • 1/2 cup cold butter, cubed
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/4 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1 1/2 tsp pumpkin puree
  • 1/4 cup non-dairy milk

Icing:

  • 1/2 cup powdered sugar
  • 1 TBSP non-dairy milk
  • Optional: 1/8-1/4 tsp vanilla extract

Instructions

 

  1. Preheat the oven to 400 and line a baking sheet with parchment paper.
  2. Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork.  As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
  3. Add all the wet ingredients together in a medium-sized bowl.
  4. Add the wet to the dry.
  5. Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
  6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
  7. Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
  8. Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk. 
  9. Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.

Notes

I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.

You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.


Nutrition

  • Serving Size: 1 scone with icing
  • Calories: 279
  • Sugar: 8
  • Fat: 11
  • Carbohydrates: 44
  • Fiber: 3
  • Protein: 1

Keywords: Scones, pumpkin, gluten free scones, dairy free scones, vegan scones, eggless, breakfast, healthy scones, pumpkin spice