Bakasana (Crane Pose) + Vegan Gluten Free Pumpkin Scones= Pumpkin Possibilities Scones

    Happy Wednesday Yoga’licious Peeps.  Last weekend I went shopping with my mom for the first time in a really long time.  It was amazing how the meaning I used to give to shopping and to hanging out with my mom was so significantly different than less than a year ago.  This really got me thinking how the sentiment “You are the creator of your own life” is so true.  I remember not so long ago the meaning I used to place on what size pants and tops I would buy.  I used to base my whole day and happiness around whether I could fit into a size that I deemed to be the “perfect” size.  What opened up for me after my shopping trip with my mom is that no matter what size I buy I am still me, the radiant and wildly awesome Melanie.

    After having this experience I was inspired to pair the Yoga Pose Bakasana with a yummy gluten free pumpkin scone.  Why you may ask would Bakasana and Pumpkin scones have anything to do with trying on clothes???  They do because I can relate my first experience with both as something I was initially closed off to because of the meaning I placed on them.  Bakasana, (read more about by clicking on the link), is a pretty challenging arm balance, and I can remember that my first year with this pose was a rocky one.  I used to hate this pose! What I realized after I started to be able to come into this pose is that I was creating a lot of meaning around why I was falling every time I came into this arm balance.  I wasn’t even giving myself a chance in my initial relationship with this pose, because I was already pre-determining that I would fall and that this pose was not for me.  What I learned is that with a little re-direction and some practice I could re-create my relationship with this yoga pose.  The funny thing is now I LOVE it!

    The vegan gluten free pumpkin scones at first glance, not too long ago, could seem like something I would write off because of the words gluten free and vegan, but now being mostly gluten free and vegan I jump at any chance to make something yummy!  When I let go of the meaning that they may not taste good because they are vegan and gluten free I realized that they are even more tasty than some of the full sugar scones I get at the store.  I was inspired this week by this recipe from Kris Britton’s IHeartWellness Blog (click on link for more details).

    All in all what I learned this week is that no matter what the event, the food, the yoga pose…every event is inherently neutral until I put meaning behind it.  Pretty cool when you think about that, that You and I GET to create the meaning behind every event in our lives.  This week have some fun playing with being the Creator of your own Life, trying some Bakasana, and some yummy scones!  And as the saying goes,

    “Experience is not what happens to you, it is what you do with what happens to you.”-Aldous Huxley

    Have an awesomely MeaningFul week!

    XoXo,

    Vegan Pumpkin Scones:
    Inspired by Kris Brittons IHeartWellness Blog


    1 1/2 cups Oat Flour
    1 cup Almond Flour
    1/2 cup date paste (soak dates in warm water and blend in Food Processor)
    1 flax egg (1 tbs flax seeds & 3 tbs warm water – I used some of the date soaking water for extra flavor)
    1/2 cup coconut oil (melted)
    1 – 2 tbs Agave Nectar (depending on sweetness level)
    1 tsp Baking Soda
    1 tsp Baking Powder
    1/2 tsp sea salt
    1 cup Pumpkin (I used canned this time, But I used fresh in the  past)
    2 – 3 tsp  Cinnamon (I used 3 because I love Cin!)
    2 -3 tsp  Pumpkin Pie Spice
    1 tsp vanilla
    Optional Chocolate Chips 🙂

    -Preheat oven to 350
    -Place the dates in a bowl and add warm water – just enough cover them.  Let sit while preparing the other ingredients.
    -Mix the flax seeds and warm water and set aside. (I used some of the warm date water to mix my flax egg to keep the flavor.  After the dates have soaked for a few min, take some of the water out with a spoon and mix the flax egg!)
    -Mix all the dry ingredients together in a bowl.  I had to make my flours so I placed oats in the coffee grinder and made them into a fine flour (Super easy!) I also did this with the almonds ;)
    -Melt the coconut oil for a few seconds in the microwave.
    -Place the soaked dates with some of the dated soaking water into the Food Processor and blend until smooth.
    -Mix the date “paste” with the melted coconut oil, add the agave nectar, and vanilla
    -Then mix in the flax egg to the wet mixture.
    -Add the dry and wet together and mix well, but do not over mix.  My batter always turns out fluffy, so it is not hard to mix up!
    -Use a spoon to drop the batter onto baking sheets.  I make usually 6 scones with this batter and 8 muffins with this recipe.
    -Decorate the scones up if you would like!
    -Bake for 20 min

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    1. Awesome budddy! They look sooo yummy!

      ps. Definitely funny to imagine when you weren’t into vegan food…! ;D