Millet Pumpkin Scones with Maple Icing

Millet Pumpkin Scones

Makes: 10

What you need:

Scones:

2/3 cup almond flour

1 cup oats (not instant)

2/3 cup millet

1 tsp baking powder

1/4 cup almond butter

1/2 cup non-dairy milk

1/2 tsp vanilla

3/4 cup canned pumpkin puree

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp nutmeg

pinch cardamom

Icing Recipe:

1 cup cashews

3/4 cup non-dairy milk

12 dates

1/2 tsp maple extract

What you do:

Heat oven to 350 degrees and line a baking sheet with parchment paper.

Process the oats and millet in a food processor until the consistency of flour (the millet will still hold its shape).

Mix the flours, millet and baking powder in a large bowl and set aside.  In a high-speed blender place the rest of the scone ingredients and blend until smooth and well incorporated.  Pour wet ingredients into the flour and stir well.  Using a large scoop, place about 1/4 cup of batter onto the parchment paper and form into a desired shape.  Bake for 15 min. or until just beginning to brown along the edges.  Remove from oven, cool on wire rack.  Drizzle with icing.  Eat immediately or refrigerate for up to 5 days.

To make the icing, combine all ingredients in a high-speed blender and blend until very smooth.  Use as an icing on cookies or dip for fresh fruit!

<< picture to be added in the future >>

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