The Fall season brings memories of school starting and decorating with colorful leaves and BAKING everything PUMPKIN!!! I am not ready to totally put my summer mindset to rest but I am beginning to get the baking bug. So here is my first experiment with pumpkin this fall season.
Ingredients
2 cups old fashioned oats
1 cup flour (I used gluten free flour)
¼ cup almond meal
⅛ cup chia seeds
⅛ cup flax meal
4 teaspoon baking powder
½ teaspoon salt
¼ cup vanilla whey protein powder
1 Tablespoon cinnamon
2-3 teaspoons orange peel
2 Tablespoons fresh ginger grated
¼ cup coconut oil
1 egg
⅔ cup pumpkin puree
½ cup maple syrup or honey
½-1 cup golden berries chopped
Instructions
Mix all dry ingredients.
Add coconut oil and mix into dry.
Combine egg, honey, pumpkin puree, orange peel and grated ginger.
Pour liquids into bowl and stir gently only to moisten the dry ingredients.
Fold goldenberries into dough.
Place ¼ to1# cup mounds onto cookie sheet about 2 inches apart.
Bake in a 375 degree oven for 15-20 minutes until golden brown but a bit soft inside.
Recipe by Growing Weisser at https://www.growingweisser.com/pumpkin-oat-scones-with-ginger-and-goldenberries