- 1 cup almonds (*alternatively, almond flour)
- 1 cup gluten free oats (*alternatively, oat flour)
- 2/3 cup coconut flour
- 1 scoop Nuzest Smooth Vanilla Clean Lean Protein
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin
- 1 teaspoon uncultured blackstrap molasses
- 2 tablespoons coconut nectar
- 1/4 cup almond milk
- 2 tablespoons melted coconut oil
- 1 tablespoon alcohol free vanilla
- 1/2 cup cacao nibs
- Preheat oven to 350 degrees.
- Place almond and oats in a dry blade container for a high powered blender. Blend together until a flour consistency is achieved (*alternatively, use almond and oat flour).
- Add flour to a food processor with remaining ingredients, minus nibs. Process until well combined. Add nibs. Pulse until well incorporated.
- Place batter on a parchment lined baking sheet. Cover with another piece of parchment and using a rolling pin, flatten dough into the shape of a circle about 3/4” thick.
- Bake for 15 minutes. Remove from oven and cut into even slices. Return to oven for 10 minutes longer. Remove from oven again and separate slices. Bake another 7 minutes. Remove from oven and let cool.
- Top with glaze (below) and chopped nuts. Store leftovers in refrigerator for up to three days.
Cinnamon Glaze (optional)
- 1 cup pitted dates
- 1 teaspoon alcohol free vanilla
- 1 teaspoon pumpkin pie spice
- 1 scoop Smooth Vanilla Clean Lean Protein
- 2 teaspoons coconut oil
- 1/2 teaspoon cinnamon
Place dates in a high powered blender and cover with 1 cup hot water for 20 minutes. After soaking, do not drain. Add vanilla, pumpkin pie spice, 1 scoop protein, coconut oil and cinnamon. Blend until smooth and well combined. Once cooled, add glaze to a ziplock bag and cut off bottom corner to pipe glaze on the scones. Store leftovers in the refrigerator for up to three days.