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The pool is down, the temps are cooling, and it's apple season! We've been pouring through our collection of autumn books already, and this one is one of my faves; Rain Makes Applesauce by Marvin Bilek. It's just a lot of silly creative ideas all mixed together among some beautifully detailed illustrations. If you know me at all, you know I'm a sucker for illustrations.Sometimes books encourage us to create, and creating in the kitchen is a favorite in this house. We went a step beyond applesauce and baked some allergy friend cinnamon apple scones, with a maple glaze. Of course we had to stack them high, but you'll have to read the book to understand why. ;)This cinnamon apple scone recipe is from Tammy Credicott's The Healthy Gluten-Free Life, which you can find here. It is and has been my favorite cookbook for years!

Apple Cinnamon Scone Recipe

Dry Ingredients:

1 1/2 C teff flour1 C sorghum flour1 1/2 C brown rice flour1/2 C potato starch1/2 C tapioca starch2 tsp xanthan gum1 tsp cinnamon1/2 tsp nutmeg1 tsp baking powder1/2 tsp baking soda3/4 tsp sea salt

Wet Ingredients:

1 C coconut oil - melted3/4 C organic evaporated cane juice (or 1/2 C honey, or 1/2 C maple syrup)1 1/2 tsp pure vanila extract3/4 C coconut milk (or your choice of non-dairy milk)

Add Ins:

1 C baked apples1 C coarsely chopped pecans (we omit these) 

Directions:

1. Whisk together dry ingredients.

2. In a stand mixer with paddle attachment, mix oil and sugar. Add vanilla and mix.

3. Add dry ingredients and coconut milk, alternating, until all of the dry ingredients and milk are used. The dough will be very thick, but should be moist and hold together. If the dough is crumbly, add 1-2 Tbsp warm water and quickly mix, until combined.

4. Fold in the apples (and pecans).

5. Scoop dough into approximately 2 1/2" balls (about the size of a baseball), and place on a parchment-lined cookie sheet. I like to use these silicone mats. Or if you have a Lodge cast-iron wedge pan, now is the time to use it! Smooth the tops with the back of a spoon.

6. Press down on dough balls with the palm of your hand to flatten into approx. 3 1/2-4" inch patty.

7. Bake at 350* for about 25 min (a little less if you're using cast iron). Check for doneness around the 18 min. mark. You want the edges to be slightly brown and the center firm but giving to the touch.

8. Cool yummy scones on a wire rack and enjoy the rich bakery smell throughout your house!

9. Once cooled, you may want to frost with a maple glaze.

Maple Glaze:

2 C organic powdered sugar1 tsp softened non-dairy butter1 tsp maplel extract2-3 Tbsp non-dairy milk