Give these scones a go and Happy Halloween! Be sure to tag @brassrootsfood so we can see your creation and share :) 

 

Prep Time	Cook Time	Total Time
10 Minute	35 minutes	2.5 Hours

Servings:  9-12 Scones 

Does it keep? 5 days in the fridge. Longer in the freezer, just reheat in the oven. 

Ingredients

• Cookie base:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 maple syrup (vegan) or honey
  • 1/3 cup liquid coconut oil
  • 1 teaspoon vanilla extract

  Pecan topping:

  • 1/2 cup liquid coconut oil
  • 1/4 cup maple syrup or honey
  • 2/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon non-dairy milk
  • 2 cups chopped Lightly Salted Sacha Inchi Seeds

Instructions:

1. Preheat oven to 350F and line an 8x8 inch pan with parchment paper and grease well. We find lightly greasing the pan before adding the parchment paper helps it stick! 
2. In a medium bowl, mix together almond flour, coconut flour, maple syrup, coconut oil and vanilla until well combined.
3. Press the mixture into bottom of the pan and bake in oven for 13-15 minutes or until it is browning. 
4. Add the crust to the fridge and let it cool completely.
5. In a small saucepan, warm the coconut oil, coconut sugar, maple syrup, and vanilla until boiling. 
6. Once boiling, constantly stir and let bubble for one minute and then simmer for 3-5 minutes. Make sure to not let it burn! 
7. Remove the pan from heat and stir in almond milk and pecans.
8. Pour mixture over cooled crust and bake in oven for 22 minutes.
9. Add the pecan bars to the fridge to set for 2 hours (do not skip this or they will fall apart!)
10. Slice into bars and enjoy!

Try out this amazing recipe curtesy of Rachel Mansfield, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you!