Kundalini Yoga Technology

Ingredients:

½ cup sugar
3 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
3 tsp. ginger powder
½ cup butter or vegan butter substitute
2 cups pumpkin puree

Cooking instructions:

Preheat oven to 425º F. In a mixing bowl combine dry ingredients. Cut in butter until well mixed. Add pumpkin and combine well. On a lightly floured surface knead dough a few times. Push into a large circle about 1 inch thick. Cut into 12 pieces. Bake 12 – 15 minutes until done.

“The Cook’s Tips”

I added more powdered ginger and also 2 teaspoons of cinnamon and ½ teaspoon cloves. (I think I would still put more ginger! – maybe some fresh grated.)

Next time I will not roll them as thin as 1 inch … so that they are a bit thicker like traditional scones. (They don’t puff up that much when baked.)

These would be great with some other add-ins such as dried cranberries, golden raisins, pecans, or walnuts. They are also really good with a little ghee or butter.

Everyone really liked them as they were really soft and moist, plus they made my kitchen smell great, especially as the weather is getting cooler.

Submitted by:
Upma Kaur,
IKYTA Administration,
courtesy of Jolinda Hackett