This last week of October has been incredibly busy but also amazingly good. I’ve been immersing myself in the things I love to do most – and between writing, photography and cooking, and pilates which I started a month ago, I’ve got a pretty full plate.
Writing in my journal the other day, I suddenly realized that we’re already almost in November. I sucked in my breath hard when I saw November on the calendar. It came as a shock to me, in the way the end of the year always does.
Time has been moving too fast this year, and while November is my favorite month, I’m not ready for the year to end just yet: 2016 has been beautiful, and I want it to go on for as long as possible.
But I know that it’s been a great year, and the many changes that have come into my life have only been for good. I’m grateful and aware that I’m more than blessed, and that my life is overflowing with blessings that I never could have imagined.
When I look back at the start of this year, I wish I could tell the Felicia back then a couple of things: that everything would turn out better than you expected; that leaving a corporate job for a freelance career would be the best decision ever; and that you wouldn’t ever have to worry about finances.
I’d coax her to relax and just soak in the moment; to stop worrying so much about the future, because the present deserves your full attention. I’d say to the girl who had no idea what the next few months would look like to be open to as many new experiences as possible; because these are what will push your boundaries and stretch your limits.
And I’d also tell her to keep on going on, to build her castle brick by brick, laying the foundation for a future goal by showing up every single day. That those hours and days of effort that don’t seem to have any significant impact will actually create a big difference one day. That the trick is not in being quick and impulsive, but steady and determined.
That life is really just one big puzzle all the adults (even the mature 90-year-olds) are still trying to figure out day after day, so chill and don’t fret because you haven’t got your life all mapped out yet.
In one year, I’ve learned that if you want something, you have to reach out and go for it. I’ve seen how happiness is only a matter of trying out new things and finding out that you actually love them.
A year is a long time yet also considerably short in the span of an entire life; it’s long enough to learn important lessons, but short enough so that the setbacks we experience shouldn’t pull us down.
This has been a crazy awesome year so far. And I’m so grateful for everything.
Today, I’m sharing a recipe for gluten-free vegan pumpkin scones that I adapted slightly from my pumpkin muffins recipe. I made these scones in a jiffy right after pilates yesterday, because I wanted something sweet for the afternoon lull.
To be exact, I made them in 30 minutes flat, and yes, that’s precisely how simple they are to make.
Here’s how you can make them today.
Start off by preheating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and lining a baking sheet with parchment paper or a silpat.
In a large bowl, whisk brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, ground cinnamon, nutmeg, salt and baking powder together.
In another bowl, mix the vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous dough. You may need to use your hands to knead the dough a little, but that’s ok. Just make sure to flour your hands with tapioca starch before doing so.
Sprinkle tapioca starch on a piece of parchment paper or silpat and place the dough on it, shaping it first into a rough ball before rolling it out with a rolling pin to 1-inch thickness.
Using a cookie cutter or small round glass, cut out small circles of dough (I got 12 circles of dough, but this number depends on how small or large your cookie cutter is).
Place the dough circles on the prepared baking sheet and bake for 12 t0 14 minutes, or until a toothpick inserted in the middle of a scone comes out clean. Allow the scones to cool briefly before eating them, and enjoy!
Gluten-free Vegan Pumpkin Scones
- Total Time: 30 mins
- Yield: 12 scones 1x
Description
Firm but moist pumpkin scones that are not only gluten-free but also vegan! A cinch to make, a batch of these scones comes together in just 30 minutes.
Ingredients
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup cornstarch
- 1/4 cup tapioca starch
- 2 teaspoons xantham gum
- 1/2 cup sugar
- 3 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/3 cup water
- 2 tablespoons maple syrup
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
- In a large bowl, whisk brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, ground cinnamon, nutmeg, salt and baking powder together.
- In another bowl, mix vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous dough. You may need to use your hands to knead the dough a little, but that’s ok. Just make sure to flour your hands with tapioca starch before doing so.
- Sprinkle tapioca starch on a piece of parchment paper or silpat and place the dough on it. Shape the dough into a round ball and then roll it out with a rolling pin to 1-inch thickness.
- Use a cookie cutter or a small round glass to cut out circles of the dough (I got about 12 circles).
- Place dough circles on the prepared baking sheet and bake for 12-14 minutes until a toothpick inserted in the middle of a scone comes out clean.
- Allow scones to cool briefly before serving.
Notes
Adapted from: Easy Gluten-free Pumpkin Muffins (Vegan)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Snacks
- Cuisine: Gluten-free, Vegan
Dear Felicia,
Your suggestion – “To live and enjoy fully the present” is not just sound advice but it is also so encouraging and inspiring at the same time. Indeed, it is the moments that make the day and the days that make the year and the years that make the journey we all call “life”.
Our future is shaped by what we do or not do today, in the here and now. I find this so profound. I have decided to make my moments count – living in the present, count my blessings and be thankful for all of them. Living the life I am called to live and enjoy the journey as life takes me along.
Right now, I am thankful for your scone recipe which is simple and easy to prepare for a quick snack with tea.
I love you and am looking forward to your homecoming for CNY
Blessings,
Mum
★★★★★
This was really encouraging for me Felicia. I have been worrying about finances lately after quitting my full-time job to study as a Stott Pilates instructor. Still taking up courses and getting ready for the exam and occasionally the bout of anxiety and panic will hit me. Especially now that it is Christmas season, I remembered spending more easily on presents and stuff but have to think twice now. But am so grateful for all the new things I have been learning, every day is indeed a journey and so blessed to have the support of my parents and loved ones π The blog that I started is also a side line to learn new things and it have been a great way to connect with people around the world, learning new perspectives.
Keep on shining babe π
Gem!!! Keep on going on!! It’ll all work out in the end. Trust me. It’s difficult sometimes to believe so but it will! Excited to see where your journey will lead you! P.S. I started pilates a month back!! Love it!