Good afternoon! Life is crazy isn’t it? I woke up at 7am yesterday to make a healthy recipe to share with you and came up with a workout the night before to share and then life threw a curve-ball at us. We found out we are moving and our job is changing all at once. I hate change and am trying to get better at it. More details to come as things are sorted out but for now, here is a new recipe and workout for you to try!
So, I love pumpkin and I love scones. I looked around the internet and didn’t find a healthy pumpkin scone recipe. So I took this recipe, and made it healthy. These scones turned out great and were delicious with a cup of coffee.
But as you can tell, the texture of these scones are different than most. Because I made them with oat flour, their texture isn’t as smooth as wheat flour. I also used Gluten Free Oats and turned this recipe into a Gluten Free Scone recipe. If you are thinking, oh these will be just like Starbucks Pumpkin Scones, you are mistaken. They are not made with butter and sugar and are not 480 calories like the ones from Starbucks are. But if you love a good healthy Pumpkin treat for an afternoon fall snack or to dip in your coffee like me, these are perfect for you.
Healthy Pumpkin Scones (Gluten Free)
For the Scones
- (2.5) cups of Oat Flour (whole wheat if you don’t have oats)
- (1/2) cup of Pumpkin Puree
- (1/3) cup of Pure Maple Syrup
- (6) tbsp of Unsweetened Applesauce
- (1) tbsp Baking Powder
- (1/2) tsp of Salt
- (1) tbsp of Pumpkin Pie Spice
- (3) tbsp. of Unsweetened Vanilla Almond Milk
- (1) egg
For the “Icing”
- (3) tbsp of Unsweetened Vanilla Almond Milk
- (1/2) Tbsp of Maple Syrup
- 1 Tsp of Pumpkin Pie Spice
Preheat oven to 425. Grease a baking pan or line with parchment paper. I first ground my oats into oat flour. If you don’t have a food processor, you can use a mini chopper/blender and let your oats grind into a flour powder. Or you can simply use flour.
Mix dry ingredients in one bowl and wet ingredients in another.
Fold in wet ingredients into dry ingredients and stir until mixed throughout. Place into 6 triangular forms on baking pan and bake. (I couldn’t fit all on one pan :))
Bake for 10-12 minutes until cooked throughout. Remove from the oven and let cool slightly. I like to eat my scones warm.
Mix together the ingredients for the “icing” and pour on top of the scones for an extra touch of sweetness.
I loved the scones warm with the sweet icing on top and a hot cup of joe.
Now I’m not quite sure how to segue here. Maybe, “If you have eaten too many scones, here’s a great workout for you!”?
I tested out this workout on Tuesday at the gym and in 20 minutes I was wiped out! Missy Elliott’s “Lose Control” came on while I was working out and I knew that’s what I’d call it. Just for you. Because this song makes me move and I love Missy, turn this song on and work it out. Just don’t really lose control because you don’t want to pull something.
You will set a timer for 20 minutes, or simply start at a certain time on the clock, and work for 20 minutes. I also made it easier for you to remember by making all the reps of each exercise, 20 reps.
For the Plank Jacks & Plank Jump In & Out, you will first hold a high plank and do (2) Plank Jacks, jumping your legs apart and back in two times. Then continuing to hold the high plank, you will jump your feet in towards your hands and back into plank, two times. Repeat this sequence of both movements- 10 times total for 20 total reps.
For the Weighted Sit-Ups, you will hold a weight on your abdomen with both hands while you do a full sit-up. Make sure to come all the way up, elbows to knees and return back down.
Happy Eating & Working Out! What’s your favorite baked good to indulge in?