Gluten-Free Butternut Pecan Scones Recipe

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Gluten Free Goddess
Nutrition per serving    (USDA % daily values)


I'm thinking sweet potato puree or pumpkin puree can be used interchangeably here with the butternut.
Pamela Salzman   •  15 Oct   •  Report
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Ingredients for 8 servings

1 cup sorghum flour

1/2 cup almond flour

1/2 cup tapioca starch

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp xanthan gum

4 tbsp organic light brown sugar

1 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup organic butternut squash puree

1/4 cup vegan cream cheese

2 tsp good vanilla powder or bourbon vanilla extract

1/2 tsp lemon juice

1 x organic free-range egg, beaten or Ener-G Egg Replacer equivalent

2/3 cup chopped pecans

Add extra chopped nuts, if desired. Press in slightly.

Brush the top with a little coconut milk or rice milk.

Sprinkle with organic raw sugar

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