Ever have one of those days where you’re in a baking mood and feeling adventurous with your culinary skills only to discover that everything you make is just kinda “meh?”

Well, today was one of those days. First, I attempted to “veganize” and “de-gluten” my mom’s famous cinnamon rolls. Unfortunately, my cupboards were missing several key ingredients so the end product just ended up kinda sucking.

To make up for my semi-failed cinnamon rolls, I then decided to attempt chocolate pumpkin protein scones using the same gluten-free flour. Thankfully, these turned out pretty aiiiiight and were made even better once covered in some creamy coconut meat frosting. Oooh that sounds dirty… 😉

Macros aren’t **too** shabby per scone either: 207 calories, 35g carbs, 8g protein, 5g fat. PS – you could easily get the carbs lower if you added more Jacked on the Beanstalk Vegan Protein Powder (chocolate) and less flour, subbed the soy creamer for unsweetened almond milk and the pure Canadian maple with **shudders** Walden Farms calorie-free pancake syrup.

Here’s the recipe:

Chocolate Pumpkin Protein Scones

Ingredients:

1.5 cups gluten-free flour
2 scoops Jacked on the Beanstalk Vegan Protein Powder (chocolate)
1/4 cup cocao or carob powder
1.5 tsp. baking powder
1/2 tsp. sea salt
15 oz. organic canned pumpkin pie mix
2 Tbsp. coconut oil
3 Tbsp. maple syrup
3 Tbsp. soy creamer (or almond milk)
1 tsp. vanilla extract

Method:

Preheat oven to 400 degrees F. Combine all dry ingredients in medium-sized bowl and all wet ingredients in smaller bowl. Slowly add wet ingredients to dry and knead into dough. Dust more gluten-free flour on flat surface and roll dough into a thick-ish circle. Haha wow, my recipe methodology is terrible, huh? I really need to just stick to vegan bodybuilding.

ANYWAY, cut dough circle in half to make two semi-circles then cut each semi-circle in half and cut each piece once more to make eight even-sized triangles. Line a baking sheet with parchment paper and evenly space out/place each dough triangle onto tray.

Bake for about 20 – 25 minutes until golden brown. Allow to cool then frost if desired.

Optional Creamy Coconut Meat Frosting

2 Tbsp. coconut meat from a fresh, young Thai coconut
1 Tbsp. coconut oil
2 Tbsp. dairy-free milk
1/2 Tbsp. maple syrup
Half dropper of stevia sweet drops in vanilla

Thoroughly blend all ingredients in food processor or blender until desired “whipped” consistency has been achieved.

Happy gluten-free baking, kids. Enjoy!

-Sam Shorkey, Jacked on the Beanstalk