PUMPKIN SCONES

This episode has not been released yet but so many people have been asking for the recipe so I wanted to write it out for you before the official release!

Today I made some gluten free, vegan, refined sugar free Pumpkin Scones. Eat and stay hydrated with me! This episode was recorded in front of a live cam room audience and includes their participation through the chatroom. Episode intro and outro by @Styles_211 on twitter. Visual versions of this podcast episode is not out yet can be found on itslizzielove.com once it is released ;)

Recipe:

Step one: Preheat oven to 400 F

Step two: Blend two cups of sprouted oats with one cup of sprouted pumpkin seeds, a pinch of salt, and 1 tbsp of pumpkin spice. Pour into mixing bowl

Step three: Blend 1/4 cup of raisins soaked for one hour and drained, one can of organic pumpkin puree, and 2 tbsp of virgin coconut oil

Step four: Gradually add wet ingredients to dry ingredients and divide in half

Step five: Roll each half into a ball, and flatten into a disk, wrap it up and place in freezer for 15-20 minutes

Step six: Remove from freezer, slice each round into six wedges and place on a baking sheet on top of some parchment paper, make sure scones are spaced apart

Step seven: Bake for 20-25 minutes or until golden brown on top, let cool for 15 minutes

Step eight: Melt 1 tbsp of coconut oil with 1/2 cup of coconut butter over low heat

Step nine: Once scones have cooled for 15 minutes, drizzle with coconut glaze

Step ten: Eat!

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~Lizzie Love