Grain Free Pumpkin Biscuits

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Grain Free Pumpkin Biscuits
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    [ID] => 6776
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    [post_date] => 2015-02-05 12:27:52
    [post_date_gmt] => 2015-02-05 18:27:52
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    [post_title] => Grain Free Pumpkin Biscuits
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    [post_name] => grain-free-pumpkin-biscuits
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    [post_modified] => 2015-02-18 10:36:49
    [post_modified_gmt] => 2015-02-18 16:36:49
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6776
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02.05
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TOTAL TIME :18mins15mins
6biscuits
INGREDIENTS
  • 3 eggs organic, free-range
  • 1/4 cup coconut oil melted
  • 1/4 teaspoon sea salt
  • 2 tablespoons raw honey
  • 1 teaspoon ground cinnamon
  • 1/3 cup unsweetened coconut flakes
  • 1/2 cup organic pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut flour
DIRECTIONS
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a high-speed blender combine eggs, honey, coconut oil pumpkin puree, cinnamon, and sea salt in a large bowl.
  3. In a large bowl, combine coconut flour, baking soda, and the optional unsweetened shredded coconut.
  4. Add wet ingredients to dry and stir thoroughly to incorporate.
  5. Spoon 1/4 cup blobs of dough onto parchment-lined baking sheet and flatten into 1 inch thick rounds. Wet fingers with water and smooth edges (optional).
  6. Baking for 18 minutes or until biscuits are springy to touch and slightly golden around the edges. Cool 10 minutes before scraping off of parchment.
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