Gluten Free Pumpkin Scones

I rarely crave pumpkin any time but fall, but the cold snowy weather last week  gave me an exceptional craving. I'm just glad I made these *before* the power outages!
Oven 425
Mix with a pastry cutter:
1 cup each flax meal and rice flour
1 TBL baking powder
5 TBL butter or coconut oil
1/2 tsp salt

When crumbly, stir in:
1/2 cup pumpkin pureee
3 TBL brown sugar
3 TBL molasses
2 eggs

Pat into a circle and cut into wedges. Sprinkle with turbinado sugar. Bake for 15 minutes.

Weekly Menu

I want to start sharing my weekly menus with you, both for those who might want some gluten free/real foods inspiration and so I can check back when I am stuck for ideas!


Last night, Sunday, I made coq au vin, roasted red potatoes with rosemary and olive oil, and steamed broccoli and green beans with olive oil, garlic and butter.

Tonight, mulligatawny and  Jamie Oliver;s broccoli with Asian dressing.

Tomorrow night, pork in mustard sauce, peas and balloons (pearl onions) and salad with balsamic dressing.

Wednesday, ham and potato soup, with a side salad and flax "fauxcaccia".

Thursday, I work and dinner is served there. Since I can rarely eat more than the salad, I'll take a few hard boiled eggs and an avocado and add them to the salad greens there.

Friday is always leftovers.
Please  share what you're having for dinner this week!