Pumpkin, Banana & Peanut Butter Scones

Measure out brown rice flour, coconut flour, almond meal, and rolled oats into a mixing bowl. Mash the banana and add it to the bowl, along with peanut butter, canned pumpkin, cashew milk, and vegan honey (or maple syrup). Add ground cinnamon and mix everything together until you have a dough consistency. If mixture is too dry, add some more cashew milk. You can also add more vegan honey depending on the sweetness you want.

Shape the scones (I tried hearts, diamonds, and rectangles) on a parchment-lined baking sheet and pop in the oven for about 15 minutes at 350ºF, or until the outer layer starts to harden. Drizzle some vegan honey on top of the scones and sprinkle with either chia seeds or hemp seeds.

Keep leftovers in a sealed container in the fridge for up to 5–7 days. You can also freeze them (especially the dog treats) if you don’t eat them right away. Makes 20–30 treats depending on how big you make them.

Variations: Substitute almond butter for peanut butter. Mix chia or hemp seeds directly into the dough instead of sprinkling on top. You can also add chocolate chips (not in the dog treats!) or nuts to the scone version. If you make very thick scones or cookies, they will need extra time to bake.