Saturday, November 2, 2013

Pumpkin MacScoons!


Imagine a slightly sweet biscuit lost somewhere between a scone and a coconut macaroon. That's exactly what you'll have on your hands if you make these Pumpkin MacScoons! Delicious, soft, crumbly with a slight pumpkin and coconut flavor. Not too sweet and to die for with a little virgin coconut oil or vegan butter smeared on top. High Tea just went gluten-free and off the beaten path.


These scones seem like something a Jamaican restaurant in England might serve to ease the locals into tropical flavors. They would make a perfect afternoon or morning tea cookie for those Brits out there who like to snack on sweets or scones with their cuppa.


My intention with these biscuits was to make pumpkin flavored vegan coconut macaroons. In a way I was successful but the texture is really much closer to a scone or light biscuit and they are far less sweet, hence my new buzzword -- the MacScoon! Amazingly there is no flour at all in these little biscuits. They are gluten-free, paleo and vegan too! They are also naturally sweetened, high in fiber and sneak in a few healthy superfoods for good measure. They are not very sweet, in fact I ate a few of them hot from the oven and smeared with a little virgin coconut oil alongside my homemade pumpkin soup as part of my dinner, lovely.


Though these little biscuits were totally different than what I was aiming for, sometimes accidents produce something unusual but just as delightful as the norm.

Have you had any great baking accidents? I would love to hear about them! Please leave a comment below or send me an email.


Pumpkin MacScoons
(vegan, gluten-free, paleo, naturally sweetened)
Makes 16-18 small biscuits
Part I:
  • 2/3 cup pumpkin purée
  • 20 g pitted dates, 3 small or 1 large pitted date
  • 1.5 tbsp chia seeds
  • 1 tbsp flaxmeal
  • 1.5 tsp virgin coconut oil
  • 1 tbsp cinnamon
  • 1/2 tsp ginger


Part II:
  • 2-3 tsp coconut sugar
  • 5 tsp maple syrup
  • 1/4 cup unsweetened pear or apple sauce
  • 2 Pinches pink or sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp evoo
  • 1/2 tsp vinegar
  • 1/2 tsp vanilla bean powder or extract


Part III:
  • 1 3/4 cup reduced fat shredded coconut


Part IV:
  • 1/4 cup reduced fat shredded coconut
Preheat oven to 350F.
Add Part I ingredients to food processor and pulse to blend, stopping to scrape sides.
After it's still a little chunky add Part II ingredients and pulse briefly a few times. Blend well, stopping to scrape sides and blend.
Add Part III ingredients and blend in thoroughly. Taste! Add extra sweetener or stevia if needed.
Add Part IV ingredients and pulse to incorporate.Scoop tsps of the mixture onto a parchment lined baking sheet and bake in hot oven until crisp and lightly brown on edges. I baked mine between 10 and 15 minutes.
Serve hot from the oven or warm with a little virgin coconut oil (¼-½ tsp per biscuit) spread on each MacScoon.